Baking and Preserving California

April 4-6, 2025Sebastopol, California Join James Beard awarded cookbook author Sarah Owens as she guides you through a weekend of learning and feasting with the unique offerings of California springtime. We will use sourdough leavening and locally grown and milled flours to create delicious and wholesome breads and pastry. Seasonal produce, dairy, eggs, and meat from nearby farms will accent our bakes and supply our meals. While our breads proof, we will make a simple preserve together for you to take home along with a recipe packet, bread, and pastry.  The workshop will take place at a rustic historic farmhouse nestled within the context of a working farm, residential community, and a collective of small businesses. The farm is located 20 minutes northwest of Sebastopol, CA in the rolling hills of wine country. We will use a Rofco B40 for our bakes, with a focus on wholegrain wheat, spelt, and rye flours. The weather of early April in northern California can be unpredictable but gener