The Flour District

Wednesday April 29 l 6 -7:30 PM

So now that you’ve kept your sourdough starter alive and mastered your bread making skills, time to put that discard to use! Join Brian Ray from Slowpoke Sourdough in learning how turn this trash into delicious treasure!

Participants will learn how to properly store discard and when discard is safe to use vs. when it should be tossed. We'll also tackle preparing Sourdough Discard Pancakes and discuss pancake making techniques from start to finish. To wrap up, everybody goes home with some starter (just in case your own starter has seen better days) and a list of recommended recipes and best practices for discard. Each participant will also receive a glass of wine or beer (if older than 21) or a fizzy water.

This class is ideal for ages 14+

* Please read before purchasing your ticket: We ask that you verify scheduling availability before purchasing as all ticket sales are FINAL and NOT eligible for refund or credit.

Email is our favorite way to communicate with you. Please register using your preferred email address to ensure you receive important calls details.

By purchasing a ticket, you are agreeing to all of the terms listed above.

Saturday, March 7 l 11 AM - 3:00 PM —SOLD OUT—

New to sourdough bread baking or want to learn? Let Brian Ray from Slowpoke Sourdough Bakehouse show you more! Teams of 2 will mix up a batch of dough then learn to create, maintain, shape, and bake with a sourdough starter made with regionally sourced and locally milled flour. In this combo hands-on, instructional and demo workshop, each attendee will take home a bread-proofing basket, dough scraper, tea towel, sourdough starter, expert knowledge & techniques, and dough made in class to bake off your own country sourdough loaf at home and many more future loaves. Enjoy a light, seasonal, and gourmet lunch and sample fresh bread!

This class is ideal for beginner to intermediate bread-baking skill levels. Ages 13+.

*Please read before purchasing your ticket:

We ask that you verify that you can attend class before purchasing as all tickets are FINAL and are NOT eligible for refund or credit. 

Email is our favorite way to communicate with you. Please register using your preferred email address to ensure you receive important details such as supply lists, key details, and more!

A photographer may be present at the event, and by registering, guests consent to being photographed. 

By purchasing a ticket, you are agreeing to all of the terms listed above.

Wednesday, April 22 l 6-7:30 PM

Thursday, May 21 l 6-7:30 PM —ONLY 2 SPOTS LEFT!—

Friday, February 27 l 6-7:30 PM —SOLD OUT—

Join Aaron and Emma, pizza maestros and founders of Slice Versa, their mobile wood-fired pizza oven, for an evening of pizza making and cooking in the professional pizza rig! Aaron will demonstrate how to make proper pizza sauce and also all of the ins and outs of pizza dough (yeast, flour, proofing, oh my!). Participants will stretch and form their own pizzas using authentic techniques including the “Neapolitan slap”! You’ll top the pizzas, and Emma will show you how to cook in the mobile pizza oven, then enjoy some pizza as we wrap up class.

Each participant will also enjoy a glass of wine or beer (if older than 21) or a fizzy water and take home a fresh pizza dough ball and pizzas made in class (if you don’t eat them all!)

This class is ideal for ages 14+

* Please read before purchasing your ticket: We ask that you verify scheduling availability before purchasing as all ticket sales are FINAL and NOT eligible for refund or credit.

Email is our favorite way to communicate with you. Please register using your preferred email address to ensure you receive important calls details.

By purchasing a ticket, you are agreeing to all of the terms listed above.