Emily runs a smallholding farm with her husband and young family in Baynton, Victoria. Together they keep honeybees for raw honey, pastured chickens for eggs and meat, heirloom vegetables for preserves and ferments and hope soon to keep grass fed cows and free-ranging pigs. Emily is a keen baker and sells her gluten free sourdough and other delicious treats at the local farmers markets every month.
Baking has always been a passion of Emily's - and after being diagnosed with coeliac disease a few years ago, she focused on the art of healthy baking free of gluten.
You can read more about Emily, her gorgeous boys and their farm here: http://handtoground.com.au/about/
In this intensive, hands-on workshop you will learn the art of rice, millet and buckwheat based sourdoughs, as well as olive and fresh herb rolls, russian-style black bread, pizza dough and more. All recipes use wholesome, easily digestible ingredients - free of soy, dairy, corn and gluten with plenty of taste testing!
We will share lunch in our 1800's barn, which will consist of our own farm produce and, of course, some delicious bread made by you and Emily.
We will finish the day with a tour of the farm and afternoon tea in the veggie patch.
As a parting gift, Emily would like you to take home a jar of starter to use for your own bread making adventures.
DATE: SATURDAY 17TH OCTOBER 2015
TIME: 9.30 - 3.30PM
COST: $120.00 PER PERSON
INCLUDES: WORKSHOP, MORNING/AFTERNOON TEA, LUNCH, FARM TOUR AND YOUR OWN SOURDOUGH STARTER
PLEASE BRING: A CLEAN GLASS JAR WITH A LID (300 - 500ML)
BOOKINGS ESSENTIAL: A MAXIUMUM OF 12 PARTICIPANTS FOR THIS WORKSHOP
PLEASE COMPLETE THE FORM BELOW TO HOLD A PLACE IN THIS WORKSHOP
PAYMENT NEEDS TO BE FINALISED PRIOR TO THE DAY.
Please contact me with any enquiries at: firstname.lastname@example.org
We look forward to meeting you,