Longfield Farm conducted its very first “Bread School” this past weekend (April 27th & 28th). The event was tremendously successful. Students baked wood-fired flatbreads, which we enjoyed at Saturday’s lunch of Longfield lamb meatballs, tahini source and Pam’s homemade yogurt sauce. Over the weekend, students learned about the art and science of bread making. They baked our German rye, Healthy Harvest quick-bread, whole wheat and pain au levain sourdough. And they took home everything they baked along with a pile of recipes.

Our next event, to be scheduled soon, will be wood-fired pizza school. Stay tuned!