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Baking with Ancient Grains

February 09, 2019 10:00 am to 1:00 pm

Berkshire Botanical Garden

This workshop is sold out. No walk-ins, please.

ncient grains are a nutrient-rich, healthier alternative to conventional wheat, not to mention their delicious flavor! Using them in baking can present challenges, however. Join pastry chef Rachel Portnoy as she demystifies using the ancient grain einkorn in all types of baking. Einkorn is one of the oldest and lesser known ancient grains, a relative of modern wheat with a more easily digested gluten. "Gluten-safe" einkorn can replace wheat in so many applications, without any of the binding additives needed in gluten-free baking.  We will make savory & sweet treats to showcase einkorn's adaptability and flavor.

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 and opened her own bakery, Cakewalk, in Lee.  In 2002 Rachel sold Cakewalk and moved up the road to open a restaurant on Main Street with Franck called Chez Nous where the couple focuses on fresh, healthy, handmade and delicious cuisine and desserts.

Withdrawals: To withdraw your registration from a class, please contact us as soon as possible so we can make your space available to others. If you give us at least 7 days’ notice prior to the event, we will refund you less an administrative fee equaling 25% of the program cost.
Please note: we cannot offer refunds for withdrawals less than 7 days before a class.

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