Sourdough Sesh, October 20: 4 spots left · Book now

Where the grain comes from, how the stone works, and what to do with the flour.

Over 2 hours you’ll work with flour milled that week, and learn how fresh-milled flour behaves differently from what you buy at the grocery store. It’s a hands-on class for beginners and keen home bakers alike.

What’s included

All ingredients and equipment
An apron for the session
Everything you make, to take home
Coffee and something from the pastry case

What to bring

Clothes you don’t mind getting floury
A container to carry your bakes home, if you have one

Your instructor

Gabrielle Prud’homme

Founder, Almanac

Gaby started Almanac after years in restaurants watching flour get treated as an afterthought. She has spent years working directly with farmers growing Canadian heritage grain, and learning how to mill it.

Where

Almanac Little Italy, 50 Beech Street, Ottawa.
Between Preston Street and Rochester Street, just a half block from The Prescott.

Get directions

Cancellation policy

Cancel up to 5 days before the workshop for a full refund. After that we can’t refund your spot, but you’re welcome to send someone in your place. If we have to cancel, you’ll get a full refund.

What’s included

What to bring

Your instructor

Where

Cancellation policy

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