In Washington state, the organic grain industry has been booming, bringing us better bread and amazing grains each week. You can meet some of the companies that are bringing Washington organic grains from the field, to the mill, and to your plate at Breaking Bread, A Celebration of the Local Organic Grain Harvest. This free event will be held at Macrina Bakery, SODO location, 1943 First Ave S, Seattle, WA on October 7th, and is sure to be amazing.
Slow Food Seattle will be hosting a tour Macrina Bakery, followed by talks from Brooke Lucy of Bluebird Grain Farms, Kevin Christenson of Fairhaven Organic Flour Mill, and Leslie Mackie of Macrina Bakery.
About Bluebird Grain Farms
Bluebird Grain Farms in Winthrop, WA grows heirloom grains on restored farmland in Washington’s Methow Valley. Owners Brooke and Sam Lucy grow and mill 100% organic heirloom grains on a biodynamic farm featuring its own custom-built, old-world wooden granary. The Lucys deliver the highest quality product available by growing, harvesting, wood-curing and milling their own grains.
Bluebird’s signature crop is emmer farro, a nutritious and wonderfully tasty ancient wheat dating to the dawn of agriculture. Bluebird sells emmer farro whole, cracked, milled into flour, and put into blends.
About Fairhaven Organic Flour Mill
Fairhaven Organic Flour Mill (Burlington, WA) delivers superior whole grain flours by milling in small batches and by cultivating relationships with local farmers who provide Fairhaven with their best grains. Most of Fairhaven’s grains now come from Washington and Oregon farmers. Fairhaven’s flours are used by many of the best bakeries in the greater Seattle area. Fairhaven flours are an affordable and healthy way for consumers to support local organic grain agriculture.
Fairhaven mills fine and medium ground whole wheat flour, whole wheat pastry flour, corn meal, barley flour, buckwheat flour and more.
About Macrina Bakery
Macrina Bakery is based on the model of the traditional old-world village bakery; the bread has unique characteristics because of the use of available regional ingredients. The rustic European breads and baked goods from Macrina use as many indigenous products as possible as well as organic grains and natural ingredients. The process for making bread here is fascinating but helped greatly by the use of powder processing equipment.
Leslie Mackie, founder of Macrina, finds inspiration in how bread connects us during meals and about how her bakeries bring the community together.
RSVP here; it’s free, but space is limited to 40 participants.