Alternative Grains for the Food Industry

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.

Who this for?

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.

Timing & Format

📍 Location: Hearth Bakery, Hackney Wick
🕒 Time: Mondays, 11:00am – 5:00pm
🥖 Format: Discussion, tasting, hands-on baking
🥪 Light lunch and drinks included

There are 10 places per session.

Unlike our other classes we don’t have free places for these classes, however with the acknowledgement of the range of roles and salaries in hospitality we’ve tried to price it accordingly.

If your organisation is interested in a private session for your team, get in touch at hello@hearthbakery.co.uk