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Flour Milling, From Wheat to Bread – Slow Food Galway

May 29 @ 12:00 pm - 5:00 pm

€15 – €30

The first Galway Slow Food event of 2022 will be Sunday 29th May 12:00 to 5:00 pm at the historic Finnerty’s Mill and Museum in Kylebrack, County Galway, H62 H682

Centering on the theme “Flour Milling, From Wheat to Bread”, we will have a tour of the mill with family mill owner Maria Finnerty, followed by talks with tillage and Oak Forest Mills owners Emma Clutterbuck and Pat Foley, producers of Stoneground White, Wholemeal Spelt and Einkorn Flour.

We will also have a hands on sourdough demonstration (overnight) please bring a bowl and apron if you would like to participate.

Also in attendance will be artisan baker Jonas Huin, (Coolfin Organic Bakery) who will give a talk on his role as an artisan baker and will bring a natural yeast starter for attendees to bring home, plus tastings of his breads.

Happy Loaf Baker Paul Illen will demonstrate how he makes his signature muffins, tastings of his spelt sourdough (flour supplied by Oak Forest Mills).

We would ask those attending to please bring a small salad/side dish to accompany the breads at lunchtime.

Price for the tour, talk and workshop is €15 for members and €30 for non-members.

Details

Date:
May 29
Time:
12:00 pm - 5:00 pm
Cost:
€15 – €30

Organiser

Slow Food Galway
Website:
www.slowfoodgalway.com

Venue

Finnerty’s Mill and Museum
Kylebrack, Galway H62 H682 Ireland + Google Map