Headlines

• Students Build Bathroom Cabinets for Habitat Homes
• Service-Learning Program Named to National Honor Roll
• Certified Master Chef Demonstrates His Skills
• Communications Office Nets National Admissions Marketing Awards
• A-B Tech to Host Artisan Bread Festival
• King to Receive Phi Theta Kappa International Distinguished Administrator Award
• Invitational Education Committee Offers Two Programs in March
• Meet Foundation Scholarship Recipients
• Welcome, New Employees
• A-B Tech Teams Up with APD for SAFE Driving Course
• Smith-McDowell House Hosts History Themed Tea Parties
• Fire Protection Technology Department Shows Latest Technology
• Tech Notes

---

• Back Talk:
  Previous issues of Tech Talk
• A-B Tech homepage

A-B Tech to Host Artisan Bread Festival

Jeffrey Alexander, a guest chef from Johnson & Wales University in Charlotte, demonstrates how to make croissants during the 2006 Artisan Bread Festival in the Magnolia Building.

Local artisan bakers will showcase their bread at the fifth Asheville Artisan Bread Bakers Festival March 28 in the Magnolia Building.

The two-part event begins with a bread tasting and sale at Greenlife Grocery in downtown Asheville from 10 a.m. to 2 p.m., along with hands-on workshops and lectures from noon to 6 p.m. at A-B Tech.

The featured baker at this year's event is Jeffery Yankellow, the winner of the gold medal at the 2005 Coupe du Monde de Boulangerie in Paris, the "International Olympics of Baking." Yankellow and his team of American bakers shocked the baking world when they upset the reigning French team in this tri-annual baking competition.

In addition to Yankellow, the festival will feature presentations by Peter Reinhart, well-known author, baker, and teacher at Johnson & Wales University; Jennifer Lapidus, director of the North Carolina Organic Bread Flour Project, and Emily Buehler, author of "The Science of Bread."

"Asheville and its surrounding area, with a very small population, supports more artisan bakeries than most states. The bakeries are all small but truly artisan in the purest sense of the word," Reinhart said.

This unique festival, the first of its kind in the Southeast, has been overwhelmed with attendees for the past four years. More than a dozen local artisan bakers will be showing, sampling and selling their bread this year.

For bread enthusiasts who want to improve their baking skills, the afternoon workshops and lectures at A-B Tech are open to the public. Admission is free to all events, but space at the workshops is limited to visitors who have bought a loaf of bread at the morning bread tasting.

The festival is sponsored by the local bakeries, the Bread Bakers Guild of America, Greenlife Grocery, Slow Food Asheville, Lindley Mills, an organic flour mill in Graham, NC; and the Appalachian Sustainable Agriculture Project.

For more information, contact Steve Bardwell at 828-683-2902 or wakerobinfarmbreads@main.nc.us. Visit the festival web page for more information.

Baking and Pastry Arts Degree Program

back to top

---