Join us for a Sunday afternoon master class, where we will learn about artisan local grain bread baking with Nina White from Bobolink Dairy & Bakehouse . 

Along with her husband, cheese maker Jonathan White, Bobolink has been a leader in regenerative farming for 23 years.

At their farm store in Milford NJ, you will find  award winning 100% grass-fed raw milk cheeses, 100% grass-fed beef, suckled veal, naturally raised whey-fed pork charcuterie and freshly baked breads.

Bobolink has embraced the mission of sourcing locally  grown small grains for their Bakehouse since their inception, and we are proud to be one of their suppliers of local flour.

In this class, Nina will take the group through mixing, proofing, and forming a multi-grain sandwich loaf, which participants will bring home to bake.  We will be forming two other breads as well, in order to experience a number of dough types and forming techniques.

Types of flour, baking with sourdough starter, and techniques for consistent results will be discussed. We'll get a lot done in an afternoon, so come prepared to work!

Each participant will go home with the breads baked during the class, as well as starter, written instructions, and recipes.  Equipment needed to bring along…apron, one 9”x5” loaf pan (glass, metal, or ceramic), hat to keep hair back, and a love of bread!

We hope you can take advantage of this very special opportunity to learn from one of the true masters in local grain bread baking.