Buckwheat -sarrasin in French - has deep roots in Quebec's culinary soul. Brought by French settlers and woven into Acadian tradition for centuries, it's the grain behind the beloved ploye, the humble buckwheat flatbread.

 

Nutty, earthy, and unmistakably distinct, buckwheat flour gives bread a character that modern wheat simply cannot replicate.

Paired with Quebec maple syrup and toasted walnuts, this loaf is something special. A bread that tastes like this land, this season, and this tradition. Rustic and aromatic.

The Experience

 

Join Babette in her dedicated bread studio for a Saturday devoted to this uniquely Quebec bake. You'll mix your dough from scratch, learning how buckwheat behaves differently from conventional wheat and how to balance it for a loaf with real structure and exceptional flavor.

While your dough rises, we'll explore the history of buckwheat in Quebec cuisine over coffee, tea, and a glass of wine. And what better way to taste this land than with a proper Quebec lunch spread: local artisan cheese, cretons, maple butter, local preserves, and toasted walnuts. Everything on the table belongs here.

You'll bake two loaves and leave with both: one to slice into immediately, one to take home and share.

 

What You'll Learn

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• How buckwheat flour differs from modern wheat and how to work with it

• Balancing flavors: buckwheat earthiness, maple sweetness, walnut depth

• Hydration adjustments for buckwheat-based doughs

• Shaping and baking a rustic artisan loaf

• Why terroir matters in bread - and how to taste it

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This is baking with a sense of place. A loaf that connects you to Quebec's agricultural heritage and the pleasure of bread made from ingredients grown and harvested here.

 

Skill level: Beginner to Intermediate
Duration: 4.5 hours
What to bring: Apron, container for your loaves, notepad and pen
Price: $90

Includes: Coffee, tea, wine, local artisan cheese, cretons, maple butter, preserves, toasted walnuts, all ingredients, two baked artisan loaves to take home