TheTaste of Bread
What science and ancestral know-how are hidden
in the taste and texture of bread? The selection of
flour? The mastery of yeast and leavening agents?
Controlling fermentation and bacterium? The art
involved in kneading and baking? We invite you to
discover the secrets of country breads, baguettes
and many other oven-baked creations.
• Philippe Roussel, professor of food science
at Polytech Paris and co-author of
Les pains français (Éditions Mae-Erti).
• James MacGuire, artisan baker, pioneer
in artisanal baking in Québec and former
chef-owner of restaurant Le passe partout.
• Martin Falardeau, artisan baker and co-owner
of bakery Le pain dans les voiles.
Presentations will be accompanied by a number
of tastings and discoveries.
Adults, $25 - Students and seniors, $15
Reservations required through the Internet