From Grain to Bread (Milling, to Dough, to Fresh Rolls)

Saturday, October 10th, 2026 – From Grain to Bread (Milling, to Dough, to Fresh Rolls) – 11am-2pm – 12 students max Hands On Class – Vegetarian Friendly – Flour Milling – Beginning Breads – Take Home Bread – Organic Grain Used – Healthy Cooking *SPECIAL CLASS* This is for the student who wants to learn how to mill flour from scratch and turn it into fresh bread. Join Stacy of Spring Hollow Mill for a hands-on class exploring the process of milling your own flour and making fresh dinner rolls. The class begins with a live grain milling demonstration, where Chef Stacy will explain grain selection, the benefits of freshly milled flour, and techniques for achieving best results with three different types of mills. Students will learn about the milling process before Chef Stacy guides everyone through making their own batch of soft, homemade dinner rolls using freshly milled flour. Each student will prepare their own dough, which will be baked during class and sent home to enjoy. Students will also receive samples of freshly milled flour to continue baking at home. Light snacks will be provided during class for students to enjoy. A complimentary beverage is also provided. $125.00 Per person, includes all ingredients and supplies for class; Chef led class instructions & printed recipes included as well as a light snack will be served. All recipes produced will mean each student will have take home breads to consume and a sample of freshly milled flour to use at a later date.