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This 6-hour workshop is designed specifically for chefs, bakers, and food industry professionals who want to expand their grain knowledge, deepen their sourcing decisions, and build more flavour-forward, resilient menus.
Over the course of the day, we’ll explore a curated selection of non-commodity grains: heritage wheats, rye, buckwheat, spelt, emmer, and more. Focusing on how to use them well, what makes them different, and why they matter.
You’ll learn:
The basics of UK-grown alternative grains: where they come from, how they’re milled, and what they bring to the table
Identifying tastes in grains, building a vocabulary of flavour, aroma, and texture
Flavour pairing and recipe-building frameworks that showcase grain character
Hands-on baking and prep techniques to bring these grains into your work
How to speak to customers, clients, and teams about provenance and purpose
You’ll leave with recipe cards, flavour pairing notes, sourcing contacts, baked goods and an understanding of how to confidently work with alternative grains in professional kitchens or bakeries.
Chefs, pastry chefs, bakers, menu developers, producers, and food educators looking to shift toward more sustainable, regional, or flavour-led grain systems.
Ideal for those working in seasonal, farm-to-table, plant-based, or values-led kitchens.
📍 Location: Hearth Bakery, Hackney Wick
🕒 Time: Mondays, 11:00am – 5:00pm
🥖 Format: Discussion, tasting, hands-on baking
🥪 Light lunch and drinks included
We are limited to 6 places per session plus 1 free volunteer place* due to the size of our space.
*If you’re interested in volunteering in the class in exchange for lunch and joining in then please send an email with the ‘volunteer + class date’ as title to hello@hearthbakery.co.uk
If your organisation is interested in a private session for your team on your site then please get in touch at hello@hearthbakery.co.uk
This 6-hour workshop is designed specifically for chefs, bakers, and food industry professionals who want to expand their grain knowledge, deepen their sourcing decisions, and build more flavour-forward, resilient menus.
Over the course of the day, we’ll explore a curated selection of non-commodity grains: heritage wheats, rye, buckwheat, spelt, emmer, and more. Focusing on how to use them well, what makes them different, and why they matter.
You’ll learn:
The basics of UK-grown alternative grains: where they come from, how they’re milled, and what they bring to the table
Identifying tastes in grains, building a vocabulary of flavour, aroma, and texture
Flavour pairing and recipe-building frameworks that showcase grain character
Hands-on baking and prep techniques to bring these grains into your work
How to speak to customers, clients, and teams about provenance and purpose
You’ll leave with recipe cards, flavour pairing notes, sourcing contacts, baked goods and an understanding of how to confidently work with alternative grains in professional kitchens or bakeries.
Chefs, pastry chefs, bakers, menu developers, producers, and food educators looking to shift toward more sustainable, regional, or flavour-led grain systems.
Ideal for those working in seasonal, farm-to-table, plant-based, or values-led kitchens.
📍 Location: Hearth Bakery, Hackney Wick
🕒 Time: Mondays, 11:00am – 5:00pm
🥖 Format: Discussion, tasting, hands-on baking
🥪 Light lunch and drinks included
We are limited to 6 places per session plus 1 free volunteer place* due to the size of our space.
*If you’re interested in volunteering in the class in exchange for lunch and joining in then please send an email with the ‘volunteer + class date’ as title to hello@hearthbakery.co.uk
If your organisation is interested in a private session for your team on your site then please get in touch at hello@hearthbakery.co.uk