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Learn how to make seasonal kabocha squash rye scones and blueberry cornmeal muffins with local baker, Hannah Fink of Tooth Butter Bakery. These delicious recipes highlight the unique flavors of locally-grown and milled flours from Janie's Mill. In this in-person class, participants will learn tips and techniques of whole grain baking, make their own scone dough to bake at home, and enjoy tastes of the scone and muffin recipes.
Registration is $50/person. Email us to be placed on the waitlist.
About Instructor: Hannah Fink of Tooth Butter Bakery
Hannah Fink, a baker and local food enthusiast, started Tooth Butter Bakery so she could be at home with her son but also keep her hands in dough. She revels in naturally leavened bread and quality pastries. Her baking is focused on organic, whole grains, mostly stone-milled and local from Janie’s Mill in Ashkum, IL. Seasonal and locally sourced fruits and produce fuel her creativity and she shares a firm belief system that most items should include or go best with a toothy dose of good butter. She will be baking about Central Illinois in the form of special orders, subscriptions, and pop-up collaborations with fellow creators. She hopes to be a positive force in our local food systems and centralize her work on bringing good to the community. You can find her for now on Instagram, Facebook, and view current pre-orders at http://www.hotplate.com/toothbuttercu.