Kim Tavino and Ryan Fennessey of Sprout Momma Breads will be honing their skills and training in the ancient art of bread making at the renowned Asheville Artisan Bread Bakers Festival from April 16-17.
They will take an advanced course in the sprouting process with renowned bread chef and teacher Peter Reinhardt. They also will take master courses on milling our own grains and baking bread in a wood fired oven.
For more information about the Bread Festival, visit www.ashevillebreadfestival.com.
Sprout Momma specializes in custom, artisanal bread that use sprouted grains, seasonal herbs, vegetables and fruits — organic when possible — sourcing from local markets and farmers. You can see the Sprout Momma mobile pizza oven at the Farmers Market of Bluffton from 2 to 7 p.m. Thursdays off Calhoun Street in Old Town Bluffton, from 9 a.m. to 1 p.m. Saturdays at Forsyth Farmers Market in Savannah and from 9 a.m. to noon Saturdays at the Town of Port Royal Farmers Market. Sprout Momma prides itself on creating custom breads and pizzas for clients’ specific tastes. They sprout only the finest, non-GMO, wheat berries and use their proprietary-blend sourdough starter.