Grand Central Market | Events | 3rd Annual Los Angeles Bread Festival at Grand Central Market | SATURDAY & SUNDAY, JUNE 3th & 4th 9:00 a.m. - 6:00 p.m. The Los Angeles Bread Festival is back! Get ready to carbo load as Grand Central Market hosts the third annual Los Angeles Bread Festival on June 3rd and 4th.
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3rd Annual Los Angeles Bread Festival at Grand Central Market
June 04, 2017

SATURDAY & SUNDAY, JUNE 3th & 4th

9:00 a.m. - 6:00 p.m.

The Los Angeles Bread Festival is back! Get ready to carbo load as Grand Central Market hosts the third annual Los Angeles Bread Festival on June 3rd and 4th. The free, two-day event is a celebration of Southern California's artisanal bread renaissance and an invitation to the public to experience the many expressions of L.A. bread at its best.

The centerpiece of the festival is a pop-up marketplace showcasing local bread bakers, as well as bread-centric workshops and demonstrations. Among the bakers setting up shop at the pop-up marketplace will be Antigua Artisan Bread,  Bub & Grandma’s (Saturday), Friends & Family (Sunday), Challah HubEnsaymada Project,  Los Angeles Bread BakersRed BreadThe SpeakEasy Bakery and The Underground Bakery.   Jam and nut butter purveyors include IndieJamsM. Greenwood Jams, and Spread the Love. Find the ingredients and equipment to make and display your bread from Fat Uncle FarmThe King’s Roost, and The Wooden Palate.

Back by popular demand, "Feel the Churn Butter Aerobics" will get the crowd's heart racing with a butter-making workshop. Other family-friendly events include demos and workshops led by Grand Central Market vendors including Clark Street Bread and Olio Wood-Fired Pizzeria. Additional workshops led by guest bakers will cover artisan bread making at home, beginning bread making, pita, biscuits and challah plus community bread baking hosted by MOMO Wood-fired Bread Oven.

Throughout the weekend, Grand Central Market vendors will provide an eclectic offering of special, one-time only bread menu offerings. 

SCHEDULE:

RSVP or purchase tickets for sessions here.

10 – 11 am Preparing wood fired bialys with Olio

Learn about the early history of bialys in the US and why they deserve to be thought of differently than "a bagel's cousin." In this lecture and demo, Olio Wood-fired Pizzeria Chef Brad Kent will discuss the differences between bagels and bialys. Chef Brad will also cover the selection of ingredients mixing method to impact texture and flavor and how to make whipped and flavored cream cheeses. Live demo will include mixing, kneading and handling dough, shaping, topping and baking Olio’s signature Wood Fired Bialys as well as baking in a wood fired oven. A brief demo on making whipped and flavored cream cheese will follow. Small tastes will be included for the first 60 attendees. 

11 – 11: 40 am Herb-infused Pita Bread Demo with May Henneman

Join Pastry Chef May Henneman of the Gourmandise School for a super fast, herb-infused Pita Bread demo (with a little bit of hands on action). Bring a container if you'd like to take home some sourdough starter. FREE

12:00 - 2 pm Community Bread Bake

M.O.M.O., The festival's mobile wood-burning bread oven will be fired up accepting your homemade loaves to bake for free! The "community bread oven" is where, in the past, a village would gather to communally bake its loaves in one large oven. M.O.M.O. (Michael O'Malley's Mobile Oven) is the creation of Pomona College sculpture professor Michael O'Malley, who built it as a social-practice art project. Baking times are at noon and 1 p.m.  Sign up for your spot now!

12:00 – 12:40 pm Herb-infused Pita Bread Demo with May Henneman

Join Pastry Chef May Henneman of the Gourmandise School for a super fast, herb-infused Pita Bread demo (with a little bit of hands on action). Bring a container if you'd like to take home some sourdough starter. FREE

1 – 2 pm Fresh Milled Flour vs. Refined Flour with King’s Roost

Roe Sie, the owner of the King's Roost, one of the only stores in the country that sells home grain mills will discuss the differences between the flour you buy in the store and fresh-milled whole-grain wheat flour. After taking you through a brief history of flour and milling, he'll focus his discussion on how the differences between the two affect the breads you buy, bake, and eat and you'll get to see some samples of different grains getting milled. FREE 

2 – 3 pm Challah Making presented by Challah Hub

Roll up your sleeves and get ready to learn everything you ever knead to about braiding tasty challah with the carb-loving ladies of Challah Hub. Don’t know anything about challah bread? Think it’s pronounced HAH-LAH? No worries! Come join this challah bread braiding extravaganza, then bake your very own load of challah in the Festiva’ls wood-burning oven to take home. FREE

3 - 4 pm Artisan Bread Baking at Home with Mark Stambler

Mark Stambler was named one of the country's top ten bread bakers for 2015. He was the only home- based bread baker to make the list. He'll talk about -- and demonstrate -- how he makes his naturally- levained dough and shapes his traditional loaves. He'll also show you how to turn your gas oven at home into a baker's oven. He looks forward to your questions. FREE.

4:30 – 5:30 pm Feel the Churn Butter Aerobics

Work up a sweat while transforming a jar of cream into butter! FREE

RSVP or purchase tickets for sessions here.

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