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Smithsonian Associates - Entertaining, Informative, Eclectic, Insightful

This program has been postponed. Once more information is confirmed, ticket holders will be notified about any rescheduled dates and times.

Artisan Bread Making: Tradition and Innovation

Evening Program with Tasting and Book Signing

Thursday, May 28, 2020 - 6:45 p.m.
Code: 1A0114
$30 - Member
$45 - Non-Member

Three types of baguettes in the "Living Bread" cookbook (Photo: Joerg Lehmann)

What’s in store for bread making? Find out when a panel of top bakers mix it up in a conversation that spans traditional and new methods of sourcing ingredients to trends in the baking process itself.

Washington Post food video host and editor Mary Beth Albright leads a lively discussion with Daniel Leader, founder of Bread Alone Bakery in New York’s Hudson Valley; Mark Furstenberg, owner of D.C. local favorite Bread Furst; Francisco Migoya, head chef at Modernist Cuisine (and co-author of Modernist Bread); and Melissa Weller, head baker at High Street on Hudson in New York City. They take a fascinating look at the evolution of artisan bread, from advances in wheat farming and milling to sourdough starts and the mechanics of mixing dough. They also share tips on how to achieve professional results at home.  

Afterward, enjoy samples of bread from Bread Alone and Bread Furst.

Leader’s book Living Bread: Tradition and Innovation in Artisan Bread Making (Avery) is available for sale and signing. The 5-volume Modernist Bread can be pre-ordered.

S. Dillon Ripley Center
1100 Jefferson Dr SW
Metro: Smithsonian (Mall exit)