For Dawn Woodward (baker, author, grain activist) 

The flavour of flour, starting with the grain is as much connected to the concept Terroir as it is discussed in the world of wine. YES!

Considering where we source our grains (and grapes) and how we process them (like wine making) into the finished product is much the same as fine wine. 

Yet often never discussed. 

In this session we meet, sip, taste and discover how Dawn Woodward of Evelyns Whole Grain Bakery lives her vision through her craft as a baker (and former Pastry Chef) using only whole grains. 

We will weave in aligned philosophies of wine production and fermentation, whilst tasting and perhaps pairing wine with Evelyns baked goods. 

Sunday November 16th 4pm 

$120

AT EVELYN’S WHOLE GRAIN BAKERY 125 JEFFERSON AVE. - LIBERTY VILLAGE