Detroit Bread Camp happened! 2019 James Beard Award Winner Chef Greg Wade conducted a bread immersion locally grown organic grains and natural yeasts using a wood-fired oven.
The event is geared toward chefs, food influencers and anyone who is passionate about what they eat. The event is geared to all skill levels, ranging from beginners to professional baker.
Attendees saw our amazing Michigan grains, met the farmers who grow them, interact with fellow chefs, participated in one of the largest Detroit urban farms and experienced the delicious flavors, textures and aromas of whole grain, naturally leavened and wood-fire baked bread!
Detroit Regenerative Grain Weekend was made up of four events, two of them were to gear up in the weeks ahead and two were held Sunday thru Tuesday.
Hampshire Farms Earth Day Open House that is held every year at the farm in Kingston, Michigan every spring. It was a chance for the team to get together, look at Shirley’s wood fired baking operation and to see the milling operation for the regenerative grain grown right there.
Bread Camp Parlor Event was held in a private home in order to introduce the Hazon community to edible applications of Regeneratively grown ingredients and the people behind them.
Breaking Bread Together community day at Oakland Avenue Urban Farm was a Sunday open house-style event held the day before Bread Camp to introduce wholesome, regenerative and a delicious pancake brunch to the local residents around the farm.
Detroit Bread Camp was a two day event held, on a Monday and Tuesday, presented as an extension to the London Bread Camp and Regenerate Heritage Grain Weekend held every autumn by Paul Spence and Chef Greg at Growing Chefs in London, Ontario.
The event was limited to 20 people to ensure Chef Greg has one on one time with each participant.
Oakland Avenue Urban Farm hosted the event. Hampshire Farms helped to construct a new wood-fired oven on site with reclaimed bricks. Regenerative Bread Camp and Community Day are all part of Heritage Grain weekend when area restaurant chefs and caterers bake with, 2019 James Beard Outstanding Baker Award recipient, Greg Wade. The community weekend kicked off with Breaking Bread Together on Sunday, June 23rd 12:30pm-3:00pm with Chef Phil Jones, Chef George Vutetakis [thevegetarianguy.com] , Hampshire Farms of Kingston, Michigan, Spence Farm from Ontario, CA and Hirzel Farms of Luckey, Ohio at Oakland Avenue Urban Farm. This day was part of a partnership with Hazon Detroit [hazon.org] . The public enjoyed the taste of heritage grains, fresh bread from the brick oven and pancakes hot of the griddle all from Michigan flours.
For chefs, bakers, and those with interest in baking who want to gain more knowledge in the versatility of using grains, join us next year to bake with Chef Wade.
Bread camp is educating and connecting growers, millers, bakers, chefs and consumers who are creating a rise in demand for local grains. This program increases a baker’s capacity to procure and utilize regionally grown whole grains to help build and develop the regional food-shed.
How a region is building its specialty grain food-shed from farmer to baker to consumer.
Compare commodity grains and specialty grains in baking and pastry applications.
Utilizing whole and processed specialty grains in baking and pastry applications.
Utilizing honey in baking and pastry applications.
How a farmer and baker collaboration is created.
Work with a wood burning oven.
Define heritage grains and fermentation.
Videos of past Bread Camps: