In this class, we will teach bakers how to recognize that grains have identity and origin like any other ingredient. We will also explain the role of flour in our baking: how it is an ingredient in the vast majority of what we eat but why it is the least understood. We’ll be working with freshly stone milled and P.N.W. grown flours, empowering students to embrace whole grains and recognize their value in our diet, our cultures, and our economy. We’ll discuss how you can promote the value of whole grains with your customers, as well as how to incorporate it into your current recipes or brand new ones. All work will be hands-on and student led from start to finish. The last afternoon of the class will feature a special lecture aimed at encouraging questions and providing answers to students about how to run a profitable bakery, how to address burnout, provide support and promote longevity in staff, and reach+define personal and professional goals in the operation of their own bakeries.