Baked goods made from grain have been a global state of life for over several millenniums. It has provided calories and protein to generations of people when other foods were not available. Amazingly, to a lot of people, how to bake a loaf of bread at home is still a mystery, let alone, knowing how the grain was produced that supplied the flour. Anyone from a chef to a farmer, as well as bakers in small and large bakeries, will find interest in this specialized workshop just for the baking industry. Baking is an art and a food science that allows many components to work together.

Cost: $75/participant

Call Karen Smith at 405-744-6277 to pay with a credit card.

A $25 fee will be billed to those who fail to cancel or attend. The registration fees cover lunch, refreshments and workshop material costs.