The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Classes!! Baking with locally grown organic grains.

Wideawake's picture

Classes!! Baking with locally grown organic grains.


Hi Everyone, 

My name is Stef, and I'm with the Wide Awake Bakery in Trumansburg NY. I wanted to let you know about a weekend of baking courses we'll be doing in early November (9th and 10th). You can find out more about the Wide Awake Bakery at our website, and you can find out more about the courses at the website of OGRIN, the Organic Growers' Research and Information-Sharing Network. You can find out more by contacting Elizabeth Dyck at, or by phone at 607-895-6913. You can also contact me at, but Elizabeth is handling the registration, and she can help you with logistics. 




here's the course description from the OGRIN website:


Two sessions available:
Saturday, November 9, 8am-5pm
Sunday, November 10, 8am-5pm

Comments from some of the participants who took the baking shortcourse last January:

  • "Loved the hands-on examples, learning by doing, hearing the passion people have for their work. Wonderful day!"
  • "Took my fear away of using local wheat."
  • "Outstanding approachability and knowledge base of the instructors! I am super inspired to put into practice what I've learned."

Back by popular demand, bakers Stefan Senders and David McInnis of Wide Awake Bakery will again offer intensive, one-day courses on baking with locally grown and milled wheat. They'll share insights and techniques that stem from their collaboration with local farmers and a new milling enterprise, Farmer Ground Flour. The course will include a practice-based session in the wood-fired bakery working with flours from the local mill, discussion of best practices in baking with "challenging" flours, and an introduction to baking with the ancient grains einkorn, emmer, and spelt. Plus, Stefan and David will share their experiences with their community-supported-baking or Breadshare.

This course is for artisan bakers, home bakers, farmers, millers, students—all those interested in experimenting with locally grown grain. Space is limited: we have room for 12 participants per session. Cost for the course is $160, which includes breakfast and lunch, handouts on best baking practices and working with local grains, and samples of flour made from locally grown wheat and ancient grains. A limited number of scholarships are available for farmers interested in developing on-farm bakeries and for students.

To register, apply for a scholarship, or for more information contact Elizabeth Dyck (, 607 895 6913). Wide Awake Bakery is located at 4361 Buck Hill Road South, Trumansburg, NY 14886, about 10 miles west of Ithaca, NY. You can learn more about the bakery at

This shortcourse is sponsored by the Organic Growers' Research and Information-Sharing Network (OGRIN) and is funded in part by the USDA/OREI Grant "Value-Added Grains for Local and Regional Food Systems."

breadsong's picture

Hello Stefan,
I had the pleasure of hearing Thor Oechsner speak about his farm, Farmer Ground Flour, and Wide Awake Bakery when he presented at Kneading Conference West last month.
Thor showed us pictures of the gorgeously-crafted breads baked at your bakery - bravo!
The class sounds amazing with skilled bakers like yourselves teaching, and locally-grown and milled flour to work with...if I lived closer, I'd definitely sign up for this class.
Best wishes,
:^) breadsong

Wideawake's picture

Hi Breadsong, thanks for the good wishes. Wish I could have made it out west for the conference. sounds like a blast. And I'm glad you got to meet Thor . He's a treasure, I'd say!

thanks again,