FRESH FLOUR AND WOOD FIRE WORKSHOP with Maurizio Leo & Graison Gill

$1,050.00
sold out

Growing, Milling, and Baking on the Farm at Chimacum Valley Grainery

Join master bakers Maurizio Leo and Graison Gill at Chimacum Valley Grainery on Washington’s Olympic Peninsula on the weekend of May 16th-18th, 2025, for a unique farm-based workshop deepening skills for experienced home bakers.

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 in a fertile valley along a salmon stream, and in view of the Olympic Mountains.

This workshop offers an opportunity to work with fresh stone-milled organic flours and both woodfired and electric ovens. Learn to manage fermentation, mix, shape, and bake a wide variety of doughs, from large country loaves to crusty baguettes to rye pan loaves to delicate bialys— all while enjoying a weekend on the farm and tasting the locally grown grains and fresh produce of the Olympic Peninsula.

Friday, May 16th 10am-5pm 

  • Introductions, site tour, course objectives

  • Mix levain

  • Grainery production tour

  • Pizza or focaccia for lunch

  • Mix pizza and focaccia for Saturday lunch

  • Mixing, chatting, shaping for rest of day. 

  • Home farm tour, if time permits 

  • Retard doughs

Saturday May 17th – 10am-5pm  Electric Oven Day

  • Bake retarded doughs, set levain

  • Mix tomorrow’s doughs

  • Making pizza/focaccia for lunch

  • Mixing and chats ongoing

  • Retard doughs

  • Grain field tour at dusk with Crystie & Keith

Sunday May 18th — 8am-2pm Wood fired day

  • Breakfast with bialys, sweet brioche, scones, and rollovers with braised greens and meat or seafood 

  • Making pizza/focaccia for lunch

  • Extra lecture and discussion time; course conversation wrap up and goals achieved

  • Flour tasting if desired/time permits 

  • Optional Finnriver Farm & Cidery gathering for those who want to enjoy another local farm venue and community gathering place.

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Growing, Milling, and Baking on the Farm at Chimacum Valley Grainery

Join master bakers Maurizio Leo and Graison Gill at Chimacum Valley Grainery on Washington’s Olympic Peninsula on the weekend of May 16th-18th, 2025, for a unique farm-based workshop deepening skills for experienced home bakers.

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 in a fertile valley along a salmon stream, and in view of the Olympic Mountains.

This workshop offers an opportunity to work with fresh stone-milled organic flours and both woodfired and electric ovens. Learn to manage fermentation, mix, shape, and bake a wide variety of doughs, from large country loaves to crusty baguettes to rye pan loaves to delicate bialys— all while enjoying a weekend on the farm and tasting the locally grown grains and fresh produce of the Olympic Peninsula.

Friday, May 16th 10am-5pm 

  • Introductions, site tour, course objectives

  • Mix levain

  • Grainery production tour

  • Pizza or focaccia for lunch

  • Mix pizza and focaccia for Saturday lunch

  • Mixing, chatting, shaping for rest of day. 

  • Home farm tour, if time permits 

  • Retard doughs

Saturday May 17th – 10am-5pm  Electric Oven Day

  • Bake retarded doughs, set levain

  • Mix tomorrow’s doughs

  • Making pizza/focaccia for lunch

  • Mixing and chats ongoing

  • Retard doughs

  • Grain field tour at dusk with Crystie & Keith

Sunday May 18th — 8am-2pm Wood fired day

  • Breakfast with bialys, sweet brioche, scones, and rollovers with braised greens and meat or seafood 

  • Making pizza/focaccia for lunch

  • Extra lecture and discussion time; course conversation wrap up and goals achieved

  • Flour tasting if desired/time permits 

  • Optional Finnriver Farm & Cidery gathering for those who want to enjoy another local farm venue and community gathering place.

Growing, Milling, and Baking on the Farm at Chimacum Valley Grainery

Join master bakers Maurizio Leo and Graison Gill at Chimacum Valley Grainery on Washington’s Olympic Peninsula on the weekend of May 16th-18th, 2025, for a unique farm-based workshop deepening skills for experienced home bakers.

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 in a fertile valley along a salmon stream, and in view of the Olympic Mountains.

This workshop offers an opportunity to work with fresh stone-milled organic flours and both woodfired and electric ovens. Learn to manage fermentation, mix, shape, and bake a wide variety of doughs, from large country loaves to crusty baguettes to rye pan loaves to delicate bialys— all while enjoying a weekend on the farm and tasting the locally grown grains and fresh produce of the Olympic Peninsula.

Friday, May 16th 10am-5pm 

  • Introductions, site tour, course objectives

  • Mix levain

  • Grainery production tour

  • Pizza or focaccia for lunch

  • Mix pizza and focaccia for Saturday lunch

  • Mixing, chatting, shaping for rest of day. 

  • Home farm tour, if time permits 

  • Retard doughs

Saturday May 17th – 10am-5pm  Electric Oven Day

  • Bake retarded doughs, set levain

  • Mix tomorrow’s doughs

  • Making pizza/focaccia for lunch

  • Mixing and chats ongoing

  • Retard doughs

  • Grain field tour at dusk with Crystie & Keith

Sunday May 18th — 8am-2pm Wood fired day

  • Breakfast with bialys, sweet brioche, scones, and rollovers with braised greens and meat or seafood 

  • Making pizza/focaccia for lunch

  • Extra lecture and discussion time; course conversation wrap up and goals achieved

  • Flour tasting if desired/time permits 

  • Optional Finnriver Farm & Cidery gathering for those who want to enjoy another local farm venue and community gathering place.

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. 

Maurizio Leo has been baking bread and helping others do the same for over a decade at the website The Perfect Loaf. His primary focus is on sourdough bread and pizza, and he is the author of the James Beard Award-winning cookbook The Perfect Loaf.