Gear up for the holidays with traditional breads and treats based on time-tried recipes. Across the pond, Irish millers and bakers are reviving the art of grindstone milling local heritage flours. Here in the Northern Heartland, our farmers are returning artisan grains into their crop rotations and our millers are stone-grinding them into fresh flour that has great flavor and plenty more nutrients. Yes, flour has flavor! Find out why in this class with award-winning food writer Beth Dooley, baking up breads, scones, and treats.

Required Tools

• All required tools/materials are provided by your instructor and North House and will be available once the course begins