FRIENDS & NEIGHBOURS

North American Whole Grain Baking

This hands-on workshop is designed to help bakers understand grain as an ingredient with identity, origin, and purpose—not just something that comes in a bag. We’ll explore why flour is one of the most widely used yet least understood ingredients in baking, and how working with fresh, whole grains can transform both flavor and approach.

What you’ll work with and learn:

• Baking with freshly stone-milled, Pacific Northwest–grown grains

• Understanding grain identity, origin, and how it impacts fermentation, flavor, and structure

• How to confidently incorporate whole grains into existing formulas and new recipe development

• Practical approaches to using fresh-milled flour in everyday production

Beyond the dough:

• How to communicate the value of whole grains to customers

• The cultural, nutritional, and economic importance of whole grains in our food system

• Positioning whole-grain baking as part of a sustainable and intentional bakery model

Guest Instructor: Graison Gill

Workshop format:

• Fully hands-on and student-led, from mixing to baking

• Collaborative learning with real-world applications

Special final session:

• A dedicated lecture and open discussion on:

• Running a profitable and sustainable bakery

• Addressing burnout and supporting staff longevity

• Defining personal and professional goals within your bakery

This workshop is ideal for bakers looking to deepen their relationship with grain, build more meaningful products, and create a bakery practice rooted in intention, sustainability, and long-term growth.

Workshop Menu

Sourdough & Yeasted Breads:

  • Whole Grain Canadian Baguettes

  • Freshly Milled German Rye Sourdough with B.C. Spruce Tip and Juniper

  • Whole Grain Spelt Brioche with Golden Birch Syrup and Cardamom

  • Fraser Valley Red Country Sourdough

  • Marquis Country Sourdough Porridge (hemp, local oats, flax, and Chilliwack honey)

  • Whole Grain Bialys

  • Heritage Canadian Wheat Ciabatta with Roasted Polenta

Special Topics Covered:

  • Using freshly milled grains

  • Using heirloom and ancient grains

  • Using scalds/soakers/porridges

  • Creating and maintaining an active sourdough starter

  • Achieving higher hydration dough that is easy to work with

  • Creating and altering recipes using baker’s math

  • Flour selection

  • Mixing techniques

There will be plenty of time each day for discussion and questions.

Guest Instructor Bio:

Graison Gill has been a baker and miller for sixteen years. His work has been featured on the cover of Food & Wine, The Wall Street Journal, and British Vogue. His love for his craft, his expertise in milling fresh flour, and his unrelenting commitment to quality ingredients made him a finalist in 2020 as the best baker in the country (James Beard Foundation). Follow him on his Substack–BreadCrumbs–to learn more about his work and upcoming book.

Mountainous landscape in Chilliwack, British Columbia with snow-capped peaks, dense forests, and clouds.

Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark.  While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking.

Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Reserve your spot now!  For more information on registration, accommodations, and travel, please visit our website or contact us directly.

SIGN UP for our Workshop.

FAQs

  • The nearest major airport is Vancouver International Airport (1.5 hours away). Abbotsford Airport is only 25 minutes away but usually requires a connecting flight. Seattle Airport is approximately 2.5 hours from Chilliwack.

  • There is Uber in Chilliwack. The approximate cost from Vancouver is $150CAD, Abbotsford $50CAD, Around town $8-15. We can also help you find a bike rental for your stay and there is public transit available as well.

  • AirBnB is a great option (look for something on the south side of town near the vedder river like in Garrison Crossing area to be close to the river and nature), Fraser Valley Lodge - beautiful place to stay but around a 20 minute drive, Hotel Morado (close and in the very cool district 1881 downtown https://www.instagram.com/hotelmorado)

  • Days will be roughly 9-3 with some going longer depending on the bread schedule. We will also have a pizza dinner during the week with the class.