Baking Sense

May 17-19, 2019

baking sense with susannah gebhartJoin Susannah Gebhart of OWL Bakery for a two-day immersive experience, focusing on the many senses, tools, and natural resources that bring us into our creative space. We will forage, preserve, ferment, cook, and bake, while we reflect on and bring to life the creative cycle. Topics of inquiry may include sensory experience, body attunement, and the “nature” of food and baking. And we will bake! Sourdough breads, ethnic flatbreads, laminated pastries, and thoughtful cakes will be in the repertoire as well as natural vinegars, preserves, and other fun foraged products.



Baking Sense250.00 USD
Thank you for Registering!

*If you are interested in a work-study position, please see our work study page and email this class’s facilitator here .

SUSANNAH GEBHART‘s baking experiences began in her early twenties with a fourth generation baker of Spanish and Italian descent. Her formal studies in food anthropology, travels, and personal inquiry into historic and cultural foodways have informed her approach to creating products with both integrity and curiosity. In 2014, she began OWL as a solo endeavor, baking sourdough breads and hand-laminated pastries in a wood-fired oven. Two years later, OWL opened its brick and mortar location in West Asheville and has since appeared in Bon Appetit, BBC News, Magnolia Journal, and Good Morning America, among others.