Baking for Resilience: Adapting Regional Whole Grains to your Bakery
A Workshop for Professional Bakers at
Chimacum Valley Grainery
May 9-11th, 2025
Join master baker Graison Gill and Grainery baker Baylin Speidel on May 9-11th, 2025 for a unique farm-based workshop designed to deepen whole grain skills for professional bakers.
The workshop is hosted at Chimacum Valley Grainery — one of the country’s only vertically integrated organic farming, stone milling, baking, malting and brewing operations.
This is a unique opportunity for professional bakers to understand how to work with and embrace wholesome, climate-resilient grains by adapting techniques, flavors, and ingredients to make loaves which are more nourishing for the bakers who make them, the people who eat them, and the earth which grows them.
Chimacum Valley Grainery is an organic family farm, stone mill, wood fired bakery and craft micro-brewery — growing and milling heritage and modern landrace grains that are cultivated for flavor, nutrition and local climate resilience. The farm is located on Washington’s Olympic Peninsula in a fertile farm valley along a salmon stream, and in view of the Olympic Mountains. This NPR story offers interesting background on our collaboration with the WSU Bread Lab on grain diversity and climate resilience: Can better bread be a climate change solution? These bakers think so.
Join us to learn in the good company of professional bakers while enjoying a weekend on the farm and tasting the locally grown grains and fresh produce of the Olympic Peninsula.
Light lunch included each day ranging from wood fired pizza to focaccia, couronne and sandwich makings with fresh farm produce.
Schedule:
Friday 10-7pm, with evening pizza dinner and hosted discussion with Dr Kevin Murphy, Director of the WSU Bread Lab. *The Dr Murphy discussion will run 5-7pm and is included for workshop attendees. Additional tickets will be available for this activity.
Saturday 10-5pm
Sunday 8-2pm
Elements of this hand-on course include:
Why use regionally grown and freshly milled grains?
Diverse flour types and qualities
Whole grain context, compare and contrast
Discussion and demonstration of stone milling techniques, benefits, nuances, equipment
Translating standard recipes to freshly stone milled flours
Approachable products and how to incorporate more whole grain while managing customer expectations
The biology of baking
Flour as a living ingredient
Specific baking techniques for whole grains
Grainery field and production tour
Agroecology, climate change, and small grains agriculture
*This workshop is for professional bakers only. Students will be asked to submit a brief outline of professional experience before being confirmed for the course. Course is limited to 12 students. On-farm camping options will be available.
For questions, email bakery@chimacumgrain.com.
Refunds for cancellations, minus transaction fees, will be considered up to 3 three weeks before the workshop.
A Workshop for Professional Bakers at
Chimacum Valley Grainery
May 9-11th, 2025
Join master baker Graison Gill and Grainery baker Baylin Speidel on May 9-11th, 2025 for a unique farm-based workshop designed to deepen whole grain skills for professional bakers.
The workshop is hosted at Chimacum Valley Grainery — one of the country’s only vertically integrated organic farming, stone milling, baking, malting and brewing operations.
This is a unique opportunity for professional bakers to understand how to work with and embrace wholesome, climate-resilient grains by adapting techniques, flavors, and ingredients to make loaves which are more nourishing for the bakers who make them, the people who eat them, and the earth which grows them.
Chimacum Valley Grainery is an organic family farm, stone mill, wood fired bakery and craft micro-brewery — growing and milling heritage and modern landrace grains that are cultivated for flavor, nutrition and local climate resilience. The farm is located on Washington’s Olympic Peninsula in a fertile farm valley along a salmon stream, and in view of the Olympic Mountains. This NPR story offers interesting background on our collaboration with the WSU Bread Lab on grain diversity and climate resilience: Can better bread be a climate change solution? These bakers think so.
Join us to learn in the good company of professional bakers while enjoying a weekend on the farm and tasting the locally grown grains and fresh produce of the Olympic Peninsula.
Light lunch included each day ranging from wood fired pizza to focaccia, couronne and sandwich makings with fresh farm produce.
Schedule:
Friday 10-7pm, with evening pizza dinner and hosted discussion with Dr Kevin Murphy, Director of the WSU Bread Lab. *The Dr Murphy discussion will run 5-7pm and is included for workshop attendees. Additional tickets will be available for this activity.
Saturday 10-5pm
Sunday 8-2pm
Elements of this hand-on course include:
Why use regionally grown and freshly milled grains?
Diverse flour types and qualities
Whole grain context, compare and contrast
Discussion and demonstration of stone milling techniques, benefits, nuances, equipment
Translating standard recipes to freshly stone milled flours
Approachable products and how to incorporate more whole grain while managing customer expectations
The biology of baking
Flour as a living ingredient
Specific baking techniques for whole grains
Grainery field and production tour
Agroecology, climate change, and small grains agriculture
*This workshop is for professional bakers only. Students will be asked to submit a brief outline of professional experience before being confirmed for the course. Course is limited to 12 students. On-farm camping options will be available.
For questions, email bakery@chimacumgrain.com.
Refunds for cancellations, minus transaction fees, will be considered up to 3 three weeks before the workshop.
A Workshop for Professional Bakers at
Chimacum Valley Grainery
May 9-11th, 2025
Join master baker Graison Gill and Grainery baker Baylin Speidel on May 9-11th, 2025 for a unique farm-based workshop designed to deepen whole grain skills for professional bakers.
The workshop is hosted at Chimacum Valley Grainery — one of the country’s only vertically integrated organic farming, stone milling, baking, malting and brewing operations.
This is a unique opportunity for professional bakers to understand how to work with and embrace wholesome, climate-resilient grains by adapting techniques, flavors, and ingredients to make loaves which are more nourishing for the bakers who make them, the people who eat them, and the earth which grows them.
Chimacum Valley Grainery is an organic family farm, stone mill, wood fired bakery and craft micro-brewery — growing and milling heritage and modern landrace grains that are cultivated for flavor, nutrition and local climate resilience. The farm is located on Washington’s Olympic Peninsula in a fertile farm valley along a salmon stream, and in view of the Olympic Mountains. This NPR story offers interesting background on our collaboration with the WSU Bread Lab on grain diversity and climate resilience: Can better bread be a climate change solution? These bakers think so.
Join us to learn in the good company of professional bakers while enjoying a weekend on the farm and tasting the locally grown grains and fresh produce of the Olympic Peninsula.
Light lunch included each day ranging from wood fired pizza to focaccia, couronne and sandwich makings with fresh farm produce.
Schedule:
Friday 10-7pm, with evening pizza dinner and hosted discussion with Dr Kevin Murphy, Director of the WSU Bread Lab. *The Dr Murphy discussion will run 5-7pm and is included for workshop attendees. Additional tickets will be available for this activity.
Saturday 10-5pm
Sunday 8-2pm
Elements of this hand-on course include:
Why use regionally grown and freshly milled grains?
Diverse flour types and qualities
Whole grain context, compare and contrast
Discussion and demonstration of stone milling techniques, benefits, nuances, equipment
Translating standard recipes to freshly stone milled flours
Approachable products and how to incorporate more whole grain while managing customer expectations
The biology of baking
Flour as a living ingredient
Specific baking techniques for whole grains
Grainery field and production tour
Agroecology, climate change, and small grains agriculture
*This workshop is for professional bakers only. Students will be asked to submit a brief outline of professional experience before being confirmed for the course. Course is limited to 12 students. On-farm camping options will be available.
For questions, email bakery@chimacumgrain.com.
Refunds for cancellations, minus transaction fees, will be considered up to 3 three weeks before the workshop.
Instructor Bios:
Graison Gill has been baking and milling for sixteen years and has taught worldwide. His passion for ecology, food systems, nutrition, and craft made him a finalist for a James Beard Award as the country's best baker in 2020.
Baylin Speidel, Grainery lead baker, grew up in the PNW and has a love of sailing and baking. She worked as production baker at Pane D'Amore Bakery in Port Townsend and trained at SFBI. She came on board at Chimacum Valley Grainery in 2021 to learn the art of milling and to get insights into the variety of whole grain flours.
Keith Kisler, 4th generation wheat farmer and one of the co-founders of Finnriver Farm & Cidery, and Chimacum Valley Grainery, as well as the current operator of Olympic Biochar. Keith has merged his family farming roots, background in environmental education and wilderness guiding, and organic principles to grow the Grainery operation into a diversified food resilience effort.
Crystie Kisler, farmwife and one of the co-founders Finnriver Farm & Cidery, Chimacum Valley Grainery, and the non-profit Community Wellness Project. She has been working in Chimacum for over 20 years to reconnect people to the land that sustains us and to grow community.
Special Guest: Dr. Kevin Murphy, director of the WSU Bread Lab, who will host an evening discussion of grain genetics, diversity and health.