R(y)esilience Retreat: How to Use and Enjoy Rye in your Baking
July 25-27th
This weekend r(y)etreat offered by rye researcher Dr. Laura Valli and Grand Central Bakery's head baker Mel Darbyrshire will offer the participants the opportunity to get to know, understand and work with rye, while enjoying a diverse variety of baked and cooked rye creations. Hosted at Chimacum Valley Grainery’s unique vertically integrated organic farming, stone milling, baking, malting and brewing operation on Washington's Olympic Peninsula.
Rye is one of the Grainery's favorite grain crops, with its chewy texture and hearty flavor. One of the oldest cultivated grains, rye later became popular in Eastern European and Nordic regions for its earthy, aromatic and mineral profile. Here in the PNW, rye thrives in our acidic soils. It is packed with vitamins and, compared to wheat, has more beneficial amino acids and more easily digested protein. Rye grows vigorously in our Chimacum valley fields and offers diverse and delicious culinary opportunities.
Beginning with a multi-course rye-centric dinner on Friday evening 6:30-8:30pm, the workshop involves two days of hands-on learning: Saturday 10-5 and Sunday 10-3.
HANDS-ON BAKING
The hands-on portion of the workshop will focus on understanding the functionality and flavor of rye, both on its own and in combination with other grains. We will be making multiple sourdough breads as well as savory and sweet non-bread items, such as crackers, shortbreads, cakes, galettes.
UNDERSTANDING RYEALITY
The practical culinary work will be complemented by informative lectures that offer a deeper understanding of rye as a culinary grain and as a cultural force. In addition to spending time at the bakery and viewing the Grainery processing facilities, the participants will have a chance to see the grain fields and learn more about the environmental impacts of growing various grains.
RYESTERAUNT IN THE FIELDS
Friday night prior to the workshop, we will offer unique opportunity to dine at a r(y)estaurant in the rye field (weather permitting or alternately in the outdoor pavilion), and get a taste of the delicious versatility of rye through multiple courses that showcase rye in its various becomings.
——
The workshop includes dinner Friday, Saturday lunch and Sunday brunch. Additional tickets for fiends and family for the Friday dinner may be available separately.
Knowing the fundamentals of baking will be helpful for participants, but all rye-curious fast learners are welcome!
Instructor bios:
Dr. Laura Valli brings an anthropological perspective to agricultural issues. Originally from Estonia, she obtained her PhD in Crop Science from Washington State University Breadlab in May 2024. Her dissertation The Meaning of Rye looked at what rye means to people who have chosen to engage with it — breeders, farmers, millers, bakers and eaters. In addition to extensive participant observation, Laura has experience in doing field trials and baking experiments. She has spoken and conducted sensory workshops and taught baking classes at various grain events in the US and beyond and is the co-creator of the course Rye: Cultural History and Embodied Practice. She is currently a social sciences postdoctoral fellow at the University of Missouri Center for Regenerative Agriculture.
Mel Darbyshire has been baking for over 22 years. She focuses on working with local farms and mills to bring regional grains and artisan practices to high volume baking, and to support a sustainable local economy. As Head Baker at Grand Central Baking Company, she oversees the bakery production operations including all recipe development, education, and training at both the Washington and Oregon production facilities. Mel has been involved in teaching classes for the BBGA, and at the Bread Lab over the years. Grand Central Baking Company is regionally owned and operated and has been baking artisan bread and pastries since 1989, with a mission to serve delicious, authentic food made from high-quality local and sustainable ingredients, while growing a healthy, values-driven business.
July 25-27th
This weekend r(y)etreat offered by rye researcher Dr. Laura Valli and Grand Central Bakery's head baker Mel Darbyrshire will offer the participants the opportunity to get to know, understand and work with rye, while enjoying a diverse variety of baked and cooked rye creations. Hosted at Chimacum Valley Grainery’s unique vertically integrated organic farming, stone milling, baking, malting and brewing operation on Washington's Olympic Peninsula.
Rye is one of the Grainery's favorite grain crops, with its chewy texture and hearty flavor. One of the oldest cultivated grains, rye later became popular in Eastern European and Nordic regions for its earthy, aromatic and mineral profile. Here in the PNW, rye thrives in our acidic soils. It is packed with vitamins and, compared to wheat, has more beneficial amino acids and more easily digested protein. Rye grows vigorously in our Chimacum valley fields and offers diverse and delicious culinary opportunities.
Beginning with a multi-course rye-centric dinner on Friday evening 6:30-8:30pm, the workshop involves two days of hands-on learning: Saturday 10-5 and Sunday 10-3.
HANDS-ON BAKING
The hands-on portion of the workshop will focus on understanding the functionality and flavor of rye, both on its own and in combination with other grains. We will be making multiple sourdough breads as well as savory and sweet non-bread items, such as crackers, shortbreads, cakes, galettes.
UNDERSTANDING RYEALITY
The practical culinary work will be complemented by informative lectures that offer a deeper understanding of rye as a culinary grain and as a cultural force. In addition to spending time at the bakery and viewing the Grainery processing facilities, the participants will have a chance to see the grain fields and learn more about the environmental impacts of growing various grains.
RYESTERAUNT IN THE FIELDS
Friday night prior to the workshop, we will offer unique opportunity to dine at a r(y)estaurant in the rye field (weather permitting or alternately in the outdoor pavilion), and get a taste of the delicious versatility of rye through multiple courses that showcase rye in its various becomings.
——
The workshop includes dinner Friday, Saturday lunch and Sunday brunch. Additional tickets for fiends and family for the Friday dinner may be available separately.
Knowing the fundamentals of baking will be helpful for participants, but all rye-curious fast learners are welcome!
Instructor bios:
Dr. Laura Valli brings an anthropological perspective to agricultural issues. Originally from Estonia, she obtained her PhD in Crop Science from Washington State University Breadlab in May 2024. Her dissertation The Meaning of Rye looked at what rye means to people who have chosen to engage with it — breeders, farmers, millers, bakers and eaters. In addition to extensive participant observation, Laura has experience in doing field trials and baking experiments. She has spoken and conducted sensory workshops and taught baking classes at various grain events in the US and beyond and is the co-creator of the course Rye: Cultural History and Embodied Practice. She is currently a social sciences postdoctoral fellow at the University of Missouri Center for Regenerative Agriculture.
Mel Darbyshire has been baking for over 22 years. She focuses on working with local farms and mills to bring regional grains and artisan practices to high volume baking, and to support a sustainable local economy. As Head Baker at Grand Central Baking Company, she oversees the bakery production operations including all recipe development, education, and training at both the Washington and Oregon production facilities. Mel has been involved in teaching classes for the BBGA, and at the Bread Lab over the years. Grand Central Baking Company is regionally owned and operated and has been baking artisan bread and pastries since 1989, with a mission to serve delicious, authentic food made from high-quality local and sustainable ingredients, while growing a healthy, values-driven business.
July 25-27th
This weekend r(y)etreat offered by rye researcher Dr. Laura Valli and Grand Central Bakery's head baker Mel Darbyrshire will offer the participants the opportunity to get to know, understand and work with rye, while enjoying a diverse variety of baked and cooked rye creations. Hosted at Chimacum Valley Grainery’s unique vertically integrated organic farming, stone milling, baking, malting and brewing operation on Washington's Olympic Peninsula.
Rye is one of the Grainery's favorite grain crops, with its chewy texture and hearty flavor. One of the oldest cultivated grains, rye later became popular in Eastern European and Nordic regions for its earthy, aromatic and mineral profile. Here in the PNW, rye thrives in our acidic soils. It is packed with vitamins and, compared to wheat, has more beneficial amino acids and more easily digested protein. Rye grows vigorously in our Chimacum valley fields and offers diverse and delicious culinary opportunities.
Beginning with a multi-course rye-centric dinner on Friday evening 6:30-8:30pm, the workshop involves two days of hands-on learning: Saturday 10-5 and Sunday 10-3.
HANDS-ON BAKING
The hands-on portion of the workshop will focus on understanding the functionality and flavor of rye, both on its own and in combination with other grains. We will be making multiple sourdough breads as well as savory and sweet non-bread items, such as crackers, shortbreads, cakes, galettes.
UNDERSTANDING RYEALITY
The practical culinary work will be complemented by informative lectures that offer a deeper understanding of rye as a culinary grain and as a cultural force. In addition to spending time at the bakery and viewing the Grainery processing facilities, the participants will have a chance to see the grain fields and learn more about the environmental impacts of growing various grains.
RYESTERAUNT IN THE FIELDS
Friday night prior to the workshop, we will offer unique opportunity to dine at a r(y)estaurant in the rye field (weather permitting or alternately in the outdoor pavilion), and get a taste of the delicious versatility of rye through multiple courses that showcase rye in its various becomings.
——
The workshop includes dinner Friday, Saturday lunch and Sunday brunch. Additional tickets for fiends and family for the Friday dinner may be available separately.
Knowing the fundamentals of baking will be helpful for participants, but all rye-curious fast learners are welcome!
Instructor bios:
Dr. Laura Valli brings an anthropological perspective to agricultural issues. Originally from Estonia, she obtained her PhD in Crop Science from Washington State University Breadlab in May 2024. Her dissertation The Meaning of Rye looked at what rye means to people who have chosen to engage with it — breeders, farmers, millers, bakers and eaters. In addition to extensive participant observation, Laura has experience in doing field trials and baking experiments. She has spoken and conducted sensory workshops and taught baking classes at various grain events in the US and beyond and is the co-creator of the course Rye: Cultural History and Embodied Practice. She is currently a social sciences postdoctoral fellow at the University of Missouri Center for Regenerative Agriculture.
Mel Darbyshire has been baking for over 22 years. She focuses on working with local farms and mills to bring regional grains and artisan practices to high volume baking, and to support a sustainable local economy. As Head Baker at Grand Central Baking Company, she oversees the bakery production operations including all recipe development, education, and training at both the Washington and Oregon production facilities. Mel has been involved in teaching classes for the BBGA, and at the Bread Lab over the years. Grand Central Baking Company is regionally owned and operated and has been baking artisan bread and pastries since 1989, with a mission to serve delicious, authentic food made from high-quality local and sustainable ingredients, while growing a healthy, values-driven business.