Spend a couple of hours with the expert’s expert, discussing how four baking processes produce infinite possibilities to make good and bad bread! Stan Cauvain is a scientist who is passionate about bread. An award and medal winning authority on baking, he has been described as ‘the man Heston Blumenthal would ask about bread’. Stan travels the world helping governments, flour millers and commercial bakers – from the large to the small to create a multitude of brilliant products.
A passionate advocate for the magic of bread making, Stan and a select audience will discuss:
- What makes bread taste of ‘bread’?
- The widely misunderstood processes involved in making bread.
- Why bread is not ‘natural’ and never has been
- Are real and artisan bread really so different from other types of bread?
- Why the decline of the world’s craft bakers and all their skill is such a huge loss.
- If the Chorleywood Bread process bread [CBP] is so bad, why do bakers around the world continue to adopt it?”
- Why Champagne and bread have more in common than you’d think
Sally Lunns, 4 North Parade Passage
This event is FREE to attend – a collection will be taken for The Bakers Benevolent Fund –http://www.bakersbenevolent.co.uk/
Email firstname.lastname@example.org stating the number of tickets you require
Numbers are strictly limited..