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Before industrial agriculture, bread tasted different - richer, nuttier, more complex. That flavor came from grains that are now nearly forgotten.

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Spelt, emmer, khorasan, kamut -these ancient grains were once staples, but they fell out of favor because they yield less than modern wheat. Less profitable, yes. But also more flavorful, more nutritious, and more interesting to bake with.

 

Now passionate farmers and artisan millers are working to keep these varieties alive, and bakers like us get to benefit. This workshop explores how to incorporate ancient grains into your everyday baking: adding depth, character, and nutrition without sacrificing texture or structure.

 

You'll learn to balance hydration, understand how these grains behave differently from modern wheat, and leave with two loaves that prove healthy bread doesn't have to be dense or boring.

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The Experience

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You'll start by mixing your own dough from scratch, choosing from spelt, emmer, khorasan, or kamut flours. While your dough rises, you'll shape a loaf using Babette's prepared ancient grain dough, learning how these grains affect handling and technique.

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Throughout the morning, we'll taste and compare different ancient grain flours, discussing their unique flavors and how to use them in your favorite recipes. Enjoy a harvest-style lunch with wine, coffee, and tea as your breads bake and fill the studio with that unmistakable aroma.

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You'll leave with two baked loaves. One from Babette's dough that you shaped, and one you made entirely from scratch ...plus the knowledge to keep experimenting at home.

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What You'll Learn

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• The difference between ancient and modern wheat varieties

• The benefits of ancient grains in daily baking: flavor, nutrition, and character

• How to incorporate ancient grains without compromising dough consistency

• Understanding hydration adjustments for spelt, emmer, khorasan, and kamut

• Flavor profiles of different ancient grains and how they affect taste

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This is approachable whole grain baking for anyone ready to expand their repertoire beyond all-purpose flour.

 

Skill level: Beginner to Intermediate (some bread baking experience helpful but not required)
Duration: 4.5 hours
Date: Saturday, March 21st, 2026 | 10:00 AM - 2:30 PM
What to bring: Apron, container for your loaves, notepad and pen
Price: $115

 

Includes: Coffee, tea, wine, harvest-style lunch, all ingredients (including ancient grain flours), two baked artisan loaves to take home