Inspired by the bounty of the Mediterranean and rooted in centuries-old whole-grain traditions, Baking with Ancient Grains by award-winning author Maria Speck offers a fresh approach to baking—one that brings together pleasure, flavor, and wholesome ingredients. Drawing from her Greek and German heritage, Maria works with nourishing whole flours, heart-healthy olive oil, and just enough sweetness, showcasing grains such as rye, barley, einkorn, kamut, spelt, sorghum, and teff.

Join Maria for a demonstration of two recipes, her Oat & Maple Brittle and a Light Brioche Dough along with a conversation and interview with Andrew Janjigian. Sofra will prepare some of Maria’s recipes, including Sorghum Cornbread with Spiced Pecans, Carrot Top Pesto, Tomato-Mozzarella Pie with Spelt Brioche, Turmeric-Laced Salmon and Spinach Tart, Cretan Barley Rusk Salad, Orange-Scented Kamut Madeleines, and more. You’ll have the chance to taste these recipes and experience the delicious possibilities of baking with whole ancient grains.

Your ticket includes a copy of Baking with Ancient Grains.

Instructor: Maria Speck

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $90

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient upon request.  Thank you for your understanding!  

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