PLEASE NOTE: Proof of vaccination is required for all BBG cooking classes. Please bring your photo ID and vaccination card with you on the day of the class

Our hunger for heirloom, original, non-hybridized vegetables & fruits can extend to our baking as well. By integrating the heirloom Einkorn grain into your baking, you can see how to revolutionize the flavors of all of your baked goods, imparting more character, nutrition, and goodness into everything you bake. While Einkorn isn't technically wheat, it is wheat's ancient cousin and it does have gluten. This means that while it's a highly digestible, high-protein grain, it is able to produce many of the wheat-laden treats we all love. We'll explore different ways of using Einkorn, savory and sweet, to fully understand how you might adjust your baking and expand your repertoire for success and maximum enjoyment!

Rachel Portnoy started out as a vegetarian cook during her time as a graduate student in English in the 1990’s, and then moved on to specialize in pastry at Le Cordon Bleu in London. She worked at French fine dining and Michelin-starred restaurants in New York, Washington D.C. and London, as well as in France at fine restaurants and bakeries. In 2002, Rachel and her husband, French chef Franck Tessier, moved to Lee, MA, and she fulfilled a long-term dream by opening her own bakery, Cakewalk, in Lee. Rachel eventually sold Cakewalk and moved up the road to open a restaurant on Main Street with Franck called Chez Nous where they focused on fresh, healthy, handmade and delicious cuisine and desserts. In 2021, pivoting their business to accommodate the new, COVID-world, they rebranded the restaurant as Cafe Triskele Kitchen & Pantry.