Evanston's Hewn bakery--an artisanal bakery that utilizes heritage grains and specializes in hand forged, naturally fermented breads and pastries--is partnering with Hazzard Free Farm on Saturday, April 25th (Hazzard is a Midwestern family farm that's been operating since 1847) to host an afternoon of organic farming and bread making. Guests will be invited to roll up their sleeves, kneel down in the dirt and get involved in the planting of the season's wheat crop, an instructional tour of the property, and a seminar from the owners of Hewn Bakeryabout how those seeds develop into local product for bread making. The afternoon will culminate with a picnic table dinner on the farm.
A little more about Hewn: Started by Ellen King and Julie Matthei in June 2013, Hewn is a cozy neighborhood bakery in a historic Evanston space, offering products such as loaves made with ancient grains, spent grains recycled from local breweries, and fresh pastries prepared each morning in-house, from scratch daily. Ellen (Partner and Founder/Baker) is a classically trained chef who spent time in the kitchens of various restaurants in Seattle, learning under Thierry Rautureau, a James Beard Award winner for Best Chef in the Pacific Northwest. Ellen also worked as the artisan cheese buyer for Whole Foods in Bellevue, Washington. She learned to bake bread in a wood fired oven at Quillisascut Farm School, a sustainable farm school in Rice, Washington. Her passion for bread making caught the attention of Julie (Partner and Director of Business Operations) and together, the two formed Hewn with a mission of preserving the ancient art of bread making. All of the breads at Hewn are hand-mixed, hand-shaped and naturally fermented without commercial yeast. Hewn’s head baker—who brings experience from Ken’s Bakery in Portland, as well as Bouchon Bakery and Sullivan Street Bakery in New York City—works with the team to feed and maintain the levain (starter, sourdough) every day, which was initially created by Ellen several years ago.
Supporting other local, small businesses is an important part of Hewn's mission, and Ellen and Julie have a close relationship with Andy, as they use many of her whole grain products at their bakery and are big fans of her farm and philosophy. All details below.
_____________________________________________
Planting The Seed:A Journey Through Organic Bread Making, Led by Hazzard Free Farm & Hewn Bakery
WHO: Anyone (12 years of age and older) interested in learning about heirloom grain, organic farming and bread making. Hewn bakery of Evanston and Hazzard Free Farm
WHAT: On, Saturday, April 25th, the owners of Hewnwill organize a field trip to visit Andy Hazzard at Hazzard Free Farm in Pecatonica, IL. Andyspecializes in heirloom and ancient grains that are are unbleached, unbromated and non-GMO. Andy recently lost her entire crop of emmer farro, all of her cleaning equipment and many of the family’s antique tractors in a fire, so the owners of Hewn—Ellen King and Julie Matthei—hosted a fundraiser this past Sunday for Andy and raised $1000. Fundraiser attendees expressed a desire to learn more about Andy and her farm, so this opportunity will allow guests an additional chance to travel to the farm to learn more about organic farming and bread making.
WHY: To learn about the bread-making process where it all begins: the farm. Guests will have the unique opportunity to actually participate in the process of organic faming and learn about farming and baking from the first-person accounts of Ellen and Andy.
HOW: Tickets can be purchased here for $75 plus a small service fee
ABOUT HEWN: Hewn—located on a charming, tree-lined street just outside Chicago in Evanston, Illinois—is a quaint, artisanal bakery that utilizes heritage grains and specializes in hand forged, naturally fermented breads and pastries. Started by Ellen King and Julie Matthei in June 2013, Hewn is a cozy neighborhood spot in a historic space – perfect for meeting up with friends and enjoying food that has been made in-house, from scratch daily. Ellen (Partner and Founder/Baker) is a classically trained chef who spent time in the kitchens of various restaurants in Seattle and trained under Thierry Rautureau, a James Beard Award winner for Best Chef in the Pacific Northwest. Ellen also worked as the artisan cheese buyer for Whole Foods in Bellevue, Washington. She learned to bake bread in a wood fired oven at Quillisascut Farm School, a sustainable farm school in Rice, Washington. Her passion for bread making caught the attention of Julie (Partner and Director of Business Operations) and together, the two formed Hewn with a mission of preserving the ancient art of bread making. Hewn sources local and seasonal ingredients from small, local farmers, working side by side with similarly passionate individuals in the Midwest. The bakery’s name refers to the craftsmanship associated with making something by hand, as all of the breads at Hewn are hand-mixed, hand-shaped and naturally fermented without commercial yeast. Hewn’s head baker—who brings experience from Ken’s Bakery in Portland, as well as Bouchon Bakery and Sullivan Street Bakery in New York City—works with the team to feed and maintain the levain (starter, sourdough) every day, which was initially created by Ellen several years ago. Everything from Hewn is presented from the heart, and the owners’ humble but passionate philosophy shines through in each item – from loaves made with ancient grains and spent grains recycled from local breweries, to fresh pastries prepared each morning. For more information, visit www.hewnbread.com or call 847.869.4396 | 810 Dempster Street; Evanston, Illinois
Evanston's Hewn bakery--an artisanal bakery that utilizes heritage grains and specializes in hand forged, naturally fermented breads and pastries--is partnering with Hazzard Free Farm on Saturday, April 25th (Hazzard is a Midwestern family farm that's been operating since 1847) to host an afternoon of organic farming and bread making. Guests will be invited to roll up their sleeves, kneel down in the dirt and get involved in the planting of the season's wheat crop, an instructional tour of the property, and a seminar from the owners of Hewn Bakery about how those seeds develop into local product for bread making. The afternoon will culminate with a picnic table dinner on the farm.
A little more about Hewn: Started by Ellen King and Julie Matthei in June 2013, Hewn is a cozy neighborhood bakery in a historic Evanston space, offering products such as loaves made with ancient grains, spent grains recycled from local breweries, and fresh pastries prepared each morning in-house, from scratch daily. Ellen (Partner and Founder/Baker) is a classically trained chef who spent time in the kitchens of various restaurants in Seattle, learning under Thierry Rautureau, a James Beard Award winner for Best Chef in the Pacific Northwest. Ellen also worked as the artisan cheese buyer for Whole Foods in Bellevue, Washington. She learned to bake bread in a wood fired oven at Quillisascut Farm School, a sustainable farm school in Rice, Washington. Her passion for bread making caught the attention of Julie (Partner and Director of Business Operations) and together, the two formed Hewn with a mission of preserving the ancient art of bread making. All of the breads at Hewn are hand-mixed, hand-shaped and naturally fermented without commercial yeast. Hewn’s head baker—who brings experience from Ken’s Bakery in Portland, as well as Bouchon Bakery and Sullivan Street Bakery in New York City—works with the team to feed and maintain the levain (starter, sourdough) every day, which was initially created by Ellen several years ago.
Supporting other local, small businesses is an important part of Hewn's mission, and Ellen and Julie have a close relationship with Andy, as they use many of her whole grain products at their bakery and are big fans of her farm and philosophy. All details below.
_____________________________________________
Planting The Seed: A Journey Through Organic Bread Making, Led by Hazzard Free Farm & Hewn Bakery
WHO: Anyone (12 years of age and older) interested in learning about heirloom grain, organic farming and bread making. Hewn bakery of Evanston and Hazzard Free Farm
WHAT: On, Saturday, April 25th, the owners of Hewn will organize a field trip to visit Andy Hazzard at Hazzard Free Farm in Pecatonica, IL. Andy specializes in heirloom and ancient grains that are are unbleached, unbromated and non-GMO. Andy recently lost her entire crop of emmer farro, all of her cleaning equipment and many of the family’s antique tractors in a fire, so the owners of Hewn—Ellen King and Julie Matthei—hosted a fundraiser this past Sunday for Andy and raised $1000. Fundraiser attendees expressed a desire to learn more about Andy and her farm, so this opportunity will allow guests an additional chance to travel to the farm to learn more about organic farming and bread making.
WHERE: Participants will meet at Hazzard Free Farm (5111 Ahrens Road; Pecatonica, Illinois)
WHEN: Saturday, April 25th at noon
WHY: To learn about the bread-making process where it all begins: the farm. Guests will have the unique opportunity to actually participate in the process of organic faming and learn about farming and baking from the first-person accounts of Ellen and Andy.
HOW: Tickets can be purchased here for $75 plus a small service fee
ABOUT HEWN: Hewn—located on a charming, tree-lined street just outside Chicago in Evanston, Illinois—is a quaint, artisanal bakery that utilizes heritage grains and specializes in hand forged, naturally fermented breads and pastries. Started by Ellen King and Julie Matthei in June 2013, Hewn is a cozy neighborhood spot in a historic space – perfect for meeting up with friends and enjoying food that has been made in-house, from scratch daily. Ellen (Partner and Founder/Baker) is a classically trained chef who spent time in the kitchens of various restaurants in Seattle and trained under Thierry Rautureau, a James Beard Award winner for Best Chef in the Pacific Northwest. Ellen also worked as the artisan cheese buyer for Whole Foods in Bellevue, Washington. She learned to bake bread in a wood fired oven at Quillisascut Farm School, a sustainable farm school in Rice, Washington. Her passion for bread making caught the attention of Julie (Partner and Director of Business Operations) and together, the two formed Hewn with a mission of preserving the ancient art of bread making. Hewn sources local and seasonal ingredients from small, local farmers, working side by side with similarly passionate individuals in the Midwest. The bakery’s name refers to the craftsmanship associated with making something by hand, as all of the breads at Hewn are hand-mixed, hand-shaped and naturally fermented without commercial yeast. Hewn’s head baker—who brings experience from Ken’s Bakery in Portland, as well as Bouchon Bakery and Sullivan Street Bakery in New York City—works with the team to feed and maintain the levain (starter, sourdough) every day, which was initially created by Ellen several years ago. Everything from Hewn is presented from the heart, and the owners’ humble but passionate philosophy shines through in each item – from loaves made with ancient grains and spent grains recycled from local breweries, to fresh pastries prepared each morning. For more information, visit www.hewnbread.com or call 847.869.4396 | 810 Dempster Street; Evanston, Illinois
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