MON JUN 9 / B R E A D 🥖 T A L K with Graison, Lexie, Patrick, Nora + Natasha

6p

Please join us for an evening spent in conversation with some of the most exciting whole grain bread bakers and millers practicing today. 

This won’t just be a conversation about how to make naturally fermented, whole grain bread—though that will be touched upon too, naturally—but rather a philosophical entreaty into how bread so beautifully captures, digests, and reflects our way of life: in nature, in society, in art, and more. Working with locally milled, whole grain flour isn’t just an endeavor in pursuit of flavor and nutrition—it’s an ideological decision that pays respect to its larger, undeniable role in history, ecology, agriculture, economies, and more. Following the conversation you’ll have a chance to mingle with our featured speakers over their signature breads and other snacks. We hope to see you there.

◣◣◣

GRAISON GILL  ◤ has been a baker and miller for sixteen years. His work has been featured on the cover of Food & Wine as well The Wall Street Journal and British Vogue. His love for his craft, his expertise in milling fresh flour, and his unrelenting commitment to quality ingredients made him a finalist in 2020 as the best baker in the country with the James Beard Foundation.

LEXIE SMITH  ◤ is a writer and baker from New York. She's the founder of Bread on Earth, a virtual space for researching and archiving what bread means to us.

NORA ALLEN ◤ is the acclaimed executive baker and owner of Mel the Bakery, a beloved bakery and mill that began in NYC and is now based in the town of Hudson, NY. Inspired by Scandinavian baking techniques, Allen focuses on naturally leavened sourdoughs that highlight less common grains, like her einkorn and poppy seed bread.

PATRICK SHAW-KITCH ◤ has worked in the food industry for twenty years and spent nearly five years stone milling whole grain flours and baking with them as the head baker at Blue Hill at Stone Barns. There he worked with amazing farmers and grains from the Northeast and Mid Atlantic and was motivated to broaden the market for these products and stone milling. 

NATASHA PICKOWICZ  ◤ is a California born, New York City–based chef, a four-time James Beard Foundation Award finalist, and the author of More Than Cake, a cookbook with solid recipes, unusual aesthetics, and an emphasis on community and gathering. 

We can't wait to see you! Email information@archestrat.us with questions. Unfortunately, we can’t give refunds, only exchanges. We do not give Covid refunds. Thanks for your understanding.