Breaking Bread at Macrina Bakery–Sunday, October 7, 2012

You’re Invited! Breaking Bread: A Celebration of the Local Organic Grain Harvest

Join us on Sunday, October 7 at 3pm for Breaking Bread: A Celebration of the Local Organic Grain Harvest. Meet companies that are bringing Washington organic grains from the field, to the mill, and to your plate. The event will be held at Macrina Bakery, SODO location, 1943 First Ave S, Seattle, WA. We will tour Macrina and then hear from Brooke Lucy of Bluebird Grain Farms, Kevin Christenson of Fairhaven Organic Flour Mill, and Leslie Mackie of Macrina Bakery. Secure your space now through Brown Paper Tickets (event is free)! Space is limited to 40 participants. http://www.brownpapertickets.com/event/275570

 

About Bluebird Grain Farms

Bluebird Grain Farms in Winthrop, WA grows heirloom grains on restored farmland in Washington’s Methow Valley. Owners Brooke and Sam Lucy grow and mill 100% organic heirloom grains on a biodynamic farm featuring its own custom-built, old-world wooden granary. The Lucys deliver the highest quality product available by growing, harvesting, wood-curing and milling their own grains.

Bluebird’s signature crop is emmer farro—a nutritious and wonderfully tasty ancient wheat dating to the dawn of agriculture. Bluebird sells emmer farro whole, cracked, milled into flour, and put into blends.

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About Fairhaven Organic Flour Mill

Fairhaven Organic Flour Mill (Burlington, WA) delivers superior whole grain flours by milling in small batches and by cultivating relationships with local farmers who provide Fairhaven with their best grains. Most of Fairhaven’s grains now come from Washington and Oregon farmers. Fairhaven’s flours are used by many of the best bakeries in the greater Seattle area. Fairhaven flours are an affordable and healthy way for consumers to support local organic grain agriculture.

Fairhaven mills fine and medium groundwhole wheat flour, whole wheat pastry flour, corn meal, barley flour, buckwheat flour and more.

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About Macrina Bakery

Macrina Bakery is based on the model of the traditional old-world village bakery; the bread has unique characteristics because of the use of available regional ingredients. The rustic European breads and baked goods from Macrina use as many indigenous products as possible as well as organic grains and natural ingredients.

Leslie Mackie, founder of Macrina, finds inspiration in how bread connects us during meals and how her bakeries bring the community together.

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We’ll see you October 7th!