# Event Details

- **Event Name**: Let's Talk Bread at the Historic Haywood's Farmers Market
- **Event Start and End Date**: Sat, 06 Jun, 2026 at 09:30 am
- **Event Description**: Good Morning Sweet Town!

On Saturday, June 6th, I’ll be teaching a special Market Mentors educational class at the Haywood's Historic Farmers Market — and we’re diving deep into the world of GRAIN. We will have two classes, one at 9:30am and one at 11:00am.

This class is about understanding what changed in modern flour, what traditional bread used to be, and why fresh-milled flour behaves so differently in baking.

We’ll talk about:
• Processed flour vs. fresh-milled flour
• What happens when flour is separated and shelf-stabilized
• Why traditional sourdough fermentation matters
• What a sourdough starter actually does to bread
• Why a 100% fresh-milled whole grain sourdough is a completely different food than most modern bread products

We’ll also explore different grains themselves — because wheat is not just “wheat.”

You’ll learn about:
• Hard red and hard white wheat and soft wheat, wheat grown in the south vs. mid-west.
• Rye
• Ancient grains like einkorn, emmer, spelt, and Khorasan wheat
• How different grains completely change the flavor, texture, aroma, and structure of bread

Some grains create buttery flavors. Some create earthy, rustic breads. Others create softer textures or stronger doughs. Once you begin working with real grains, you realize flour is not one single ingredient.

We’ll also touch on the differences between American flours like bread flour, all-purpose, pastry, and cake flour — and how that compares to European 0 and 00 flours.

We’ll even talk about pasta wheat — durum wheat — and how milling changes it into semolina for traditional pasta making.

I’ll have samples of grains, fresh-milled flours, and breads for everyone to see, touch, and taste.

Because before you even taste the difference, you can feel it.

Feel the texture of real flour. Compare fresh-milled grain breads beside conventional breads. Smell freshly milled grain. Experience firsthand how different real flour behaves.

Most people have never handled flour freshly milled from whole grain berries. Once you do, you begin to understand why traditional bread nourished people differently than much of what we find today.

Stop by the Market Mentors tent at the top of the market and spend some time with us Saturday morning. Whether you bake or not, I think you’ll leave looking at bread a little differently.

— Debi
Farm to Cake Bakery
- **Event URL**: https://allevents.in/waynesville/lets-talk-bread-at-the-historic-haywoods-farmers-market/200030136994015
- **Event Categories**: Workshops
- **Interested Audience**: 
  - total_interested_count: 40

## Ticket Details


## Event venue details

- **city**: Waynesville
- **state**: NC
- **country**: United States
- **location**: Haywood's Historic Farmers Market
- **lat**: 35.48595
- **long**: -82.98549
- **full address**: Haywood's Historic Farmers Market, 250 Pigeon St, Waynesville, NC 28786-4443, United States

## Event gallery

- **Alt text**: Let's Talk Bread at the Historic Haywood's Farmers Market
  - **Image URL**: https://cdn-az.allevents.in/events10/banners/24502eeb4ead8c552b678c8d0b6892eecb3ccd60b34accf5e400749eebb0b3d3-rimg-w1200-h628-dc604630-gmir?v=1780596134

## FAQs

- **Q**: When and where is Let's Talk Bread at the Historic Haywood's Farmers Market being held?
  - **A:** Let's Talk Bread at the Historic Haywood's Farmers Market takes place on Sat, 06 Jun, 2026 at 09:30 am to Sat, 06 Jun, 2026 at 09:30 am at Haywood's Historic Farmers Market, 250 Pigeon St, Waynesville, NC 28786-4443, United States.
- **Q**: Who is organizing Let's Talk Bread at the Historic Haywood's Farmers Market?
  - **A:** Let's Talk Bread at the Historic Haywood's Farmers Market is organized by Farm to Cake Bakery.

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