17th Annual Asheville Bread Festival
April 26, 8:00 am - April 27, 4:00 pm EDT
| We are super excited to be back, and hope you’ll join us for a very special year.
We return in the wake of Hurricane Helene, a historic storm that changed our mountain communities. In the spirit of rebuilding and healing post-disaster, we have chosen the theme, “A Sense of Place” to highlight the resilience and abundance of our landscape and the talented bakers who call Western North Carolina home. This year features workshops by a host of bakers local to the region along with talent from our larger bread community. This year’s festival will serve a greater purpose as we transform this beloved event into a powerful fundraiser for WNC relief efforts, channeling our passion for baking into a force for community recovery. |
| New Belgium Brewery will again host our bread fair, which will take place Saturday April 26, from 8am to 11am featuring breads and pastries from local artisan bakers, freshly milled flour from local and regional millers, cookbooks, baking tools, and more!
The heart of Asheville Bread Festival lies in the hands-on workshops, demonstrations, and talks taking place Saturday, April 26 from 10:30am until 4:00pm. Expect workshops featuring regional corn, soft red wheats, resilient rye, and ancient grains in a variety of applications from doughnuts to crackers, Southern pastries, and plenty of bread. Open to home bakers, enthusiasts, and professional bakers alike. Workshops will take place at various venues in and around Asheville and Hendersonville. Here’s a sneak peek at some of our talented instructors: David Bauer, baker, miller, seedsman, Farm + Sparrow Betsy Gonzalez, Owner of Osono Bread, an award-winning micro-bakery in Atlanta Harry Peemoeller, German certified Master Bread Baker and Senior Instructor at Johnson & Wales Camille Cogswell, James Beard Award-winning pastry chef, Amy Halloran, Flour Ambassador and author of The New Bread Basket Jennifer Lapidus, Founder of Carolina Ground and author of Southern Ground: Reclaiming Flavor Through Stone-Milled Flour Glenn Roberts, Founder of Anson Mills Stay tuned for the full programming schedule! The Asheville Bread Festival Team |