Where do all the grains we consume come from? {breads and pastries from Boulangerie Automne}
We have become more and more aware of where our food comes from. We demand meat from small producers and happy cows, eggs from free roaming chickens and organic heirloom tomatoes that taste like heaven. However, do you know where the grains that are in your bread, pizza or pasta come from? Half of our diet consists of grains and yet we never question where they come from or how they’re processed. Why is that?
On May 7th, a small group of grain-loving bakers is coming together in Montreal to celebrate grains and to bring awareness to this very basic component of our diet. An initiative of Montreal baker extraordinaire Marc-André Cyr (Boulangerie Automne), the A Taste for grain conference celebrates its second edition this year. Last year’s first edition was a success with bakers and grain-lovers hailing from as far as Saskatoon making the trip to Montreal to exchange ideas with like-minded people. This year’s edition promises to be even more grand. The conference is meant to celebrate the quality, origin and sustainability of grains as well as to share experiences and ideas and support local ressources.
How is your bread made?
This year’s gathering is two folds and includes a conference and a dinner, both of which I will be attending.
CONFERENCE
The conference takes place at McGill University’s Douglas Hall (3851 University) from noon to 5pm. Four great speakers will take the stage:
• Amy Halloran, author of The New Bread Basket, culinary instructor and flour ambassador from Troy, New York.
• Charles Létang, president of the Association des boulangers artisans du Québec and owner of Du pain c’est tout! bakery in St-Roch-des-Aulnaies, Quebec.
• Henry Willis, owner of Humble Bread Bakery in Prince Edward County, Ontario.
• Isabelle Rochette, distiller at Cirka artisanal and handcrafted spirits in Montreal, Quebec.
DINNER
The dinner takes place at Le Butterblume, one of my favourite cafés in town. Butterblume’s chef Jens Ruoff will share his kitchen with Sandra Soto (Torteria Lupita) & Dyan Solomon (Olive+Gourmando), Vanessa Laberge & Leigh Roper (Foxy), and Seth Gabrielse (Automne Boulangerie). Each chef will work with a grain of his or her choice. The 4-course dinner is $45 (only!) per person (before taxes and service). Seats are limited so reserve your table now at 514 903 9115 or at [email protected]. This is going to be one delicious dinner created by so many talented people!
Join the conversation!
