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