Details

Mon., Aug. 4, 6:30 p.m. 2014
$15, book is $27.50

Location Info:

Vibiana
214 S. Main St.
Los Angeles, CA  90012
213-626-1507
Breaking bread among good company is a centuries-old tradition, so it's only fitting that the grain enthusiasts at Common Grains Collective are hosting a "Baker to Baker" discussion at Vibiana — originally the L.A. Archdiocese's first Roman Catholic cathedral. The event will feature the celebrated San Francisco–based indie-boy bread peddler Josey Baker (yes, that's his real last name), who will be promoting his new cookbook, Josey Baker Bread: Get Baking — Make Awesome Bread — Share the Loaves. Panelists alongside Baker will be the host of KCRW's Good Food, Evan Kleiman, sometimes called "the Jerry Garcia of cooking," and Los Angeles' own Zack Hall, the young entrepreneur behind organic bakery Clark Street Bread. Novice and professional bakers are encouraged to come and learn more from these experts about good bread, the importance of sustainable grains and the complexity of the baking business, or just to taste some samples made by the city's own bread artisans. Bring your own fresh loaves for the panelists to check out so they can offer you their advice as well. Just don't forget to bring butter! Vibiana, 214 S. Main St., dwntwn.; Mon., Aug. 4, 6:30 p.m. (doors open at 5:30 p.m.); $15, book is $27.50. RSVP to roxana@cookscountyrestaurant.com. facebook.com/commongrains.

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