Hewn, the Evanston bakery serving hand forged, artisan bread, invites guests to join for a unique After Hours event on Wednesday, January 11 featuring bread made with the Marquis heritage variety of wheat from Hazzard Free Farm. Guests will experience this Midwestern bread experiment first-hand, as they will be among the first to try Hewn’s bread made with the thoughtfully grown Marquis wheat.
Three years ago, Hewn’s own baker, Ellen King, teamed up with Andy Hazzard of Hazzard Free Farm, a Midwestern family farm that has been in operation since 1847, to grow nearly extinct heritage varietals of wheat as a way of connecting the past with the future. After two harvests, a great deal of work and a whole lot of love, the wheat is ready to be used to make bread at the Evanston bakery in very small quantities.
With a passion for bringing these unique varietals to the attention of bread lovers, Ellen and Andy will team up to discuss both the grain growing process and the much more reliable bread making process. Ellen will show guests bread-making techniques, talk about the use of heritage wheat varieties and allow them to shape and score the bread before baking. Participants will also enjoy Polenta Pumpkin Seed Bread made with Andy’s Floriani Flint Polenta and a light dinner of salads, cornbread and soup, along with Evanston sourced beverages.
Hewn, the Evanston bakery serving hand forged, artisan bread, invites guests to join for a unique After Hours event on Wednesday, January 11 featuring bread made with the Marquis heritage variety of wheat from Hazzard Free Farm. Guests will experience this Midwestern bread experiment first-hand, as they will be among the first to try Hewn’s bread made with the thoughtfully grown Marquis wheat.
Three years ago, Hewn’s own baker, Ellen King, teamed up with Andy Hazzard of Hazzard Free Farm, a Midwestern family farm that has been in operation since 1847, to grow nearly extinct heritage varietals of wheat as a way of connecting the past with the future. After two harvests, a great deal of work and a whole lot of love, the wheat is ready to be used to make bread at the Evanston bakery in very small quantities.
With a passion for bringing these unique varietals to the attention of bread lovers, Ellen and Andy will team up to discuss both the grain growing process and the much more reliable bread making process. Ellen will show guests bread-making techniques, talk about the use of heritage wheat varieties and allow them to shape and score the bread before baking. Participants will also enjoy Polenta Pumpkin Seed Bread made with Andy’s Floriani Flint Polenta and a light dinner of salads, cornbread and soup, along with Evanston sourced beverages.
Tickets are $75 and can be purchased here.
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