Title: Baker-to-Baker Discussion | Common Grains Collective | Aug 4 | LA Location: Vibiana 214 South Main Street, Los Angeles, CA 90012 Description: July 15, 2014 Los Angeles, CA For immediate release
ANNOUNCEMENT The Common Grains Collective invites you to our first “Baker-to-Baker” discussion. The Common Grains Collective, a group of grain enthusiasts founded by cooking teacher/writer Sonoko Sakai and pastry chef Roxana Jullapat (Cooks County/Bakers Will Bake), cordially invites the novice and professional bread baking community of Los Angeles to a unique “Baker-to-Baker” discussion, featuring the celebrated San Francisco-based bread baker, Josey Baker.
The event will take place on Monday, August 4th, 2014, at 6:30 p.m., at Vibiana in downtown Los Angeles. Evan Kleiman from KCRW’s Good Food, and Los Angeles own Zack Hall from Clark Street Bakery will join Josey in this casual, down-to-earth panel discussion about good bread, sustainable grains, and the complexity of the bakery business.
Attendees are encouraged to bring samples of their own loafs of bread. Josey and Zack will be available to look at them, answer questions and provide tips on how to improve. Entry tickets of $15 will be for sale at the door. Refreshments and bread samples will be offered courtesy of Clark Street Bakery, Red Bread and Cooks County.
Cookbook, a green grocer and cookbook store in Echo Park, will be selling signed copies of “Josey Baker Bread” as well. Please note that vendors won’t be able to accept credit cards. All transactions must be paid with cash or check. Attendants may reserve a space ahead of time via email at firstname.lastname@example.org A portion of the funds raised through ticket sales will be donated to the local chapter of the Edible Schoolyard at Larchmont Charter Middle School, La Fayette Park Campus.
About Josey Baker
Josey, who started out as a home baker before opening his wildly successful bakery The Mill in San Francisco, is also the author of “Josey Baker Bread.” His bread has earned him recognition locally and abroad, and the “everyone can” approach of his first cookbook is quickly gaining momentum among newbies and experts alike.
About the Common Grains Collective
Roxana Jullapat and Sonoko Sakai founded the Common Grains Collective in early 2014 with the goal of building a community around the subjects of ancient grains, good food, and sustainability. Roxana is the pastry chef/co-owner of Cooks County restaurant. Sonoko is a cooking teacher and writer who is currently working on her second cookbook “Rice Craft: Delicious adventures in Onigiri, Japan’s artful finger food” (Chronicle Books).
With a seed grant from Anson Mills, Common Grains and Los Angeles Bread Bakers are working with five farmers in Tehachapi, Delano and Santa Inez to grow grains in Southern California. We are celebrating our first harvest in this month of July.
The “Baker-to-Baker” event is the first in a series of discussions focused on artisanal bread taking place this summer and fall in the Los Angeles area. For more information, contact email@example.com
Date: Monday, August 4th, 2014. Doors open at 5:30 p.m. Panel discussion begins promptly at 6:30 p.m.
Location: Vibiana 214 South Main Street, Los Angeles, CA 90012
Parking: Public and private parking lots are located just South of the venue on Main Street on both the East and West sides of the street. There is also metered parking that is often available right in front of the venue as well as on the West side of Main Street.
Admission: $15 Includes refreshments and bread samples provided by Blacktop Coffee, Martian Ranch & Vineyard, Eagle Rock Brewery, Clark Street Bakery, Red Bread and Cooks County.
Roxana Jullapat firstname.lastname@example.org Cel. 323-559-7322
Sonoko Sakai email@example.com Cel. 310-600-4263 www.commongrains.com
Start Time: 17:30 Date: 2014-08-04