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Baking with Varietal Grape Seed/Skin Flours and Oils

  • 10 Jun 2013
  • 6:00 PM - 8:30 PM
  • Ketchum


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An Introduction to these Amazing New Culinary Flours and Oils! A demonstration by Craig Ponsford, The Jackson Family culinary team, and Torey Arvik PhD on the uses of these new products in the baking world, including both gluten-free and regular (gluten) baking. 

Learn how an innovative group of eco-believers fought to identify and bring these new culinary items to the market. Discover the flavors, nutrition, and textures they bring to baking. 

Harvested from grape seeds and grape skins left over from winemaking, these new varietal flours and oils are beginning to be adapted for culinary uses. 

Click Here to see their Video

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