From Seed to Slice: Arizona Mill Tour Field Trip
Bakers across the Southwest are using time-old and modern techniques to produce identity preserved products while celebrating local flavors and traditions. Join the Guild for a day of weaving together the grain chain, from field to fougasse.
The day's itinerary:
- 6:00am Meet at Essence Bakery in Phoenix for coffee and croissants
3830 East Indian School Rd., Phoenix, AZ 85018
- 6:30am - 8:30am Take bus to Oatman Farms
49629 S. Rocky Point Rd, Gila Bend, AZ, 85337
- 8:30am – 9:30am Tour Oatman Farms
- 9:30am-10:45am bus to Hayden Flour Mill
Tour Address: 22100 S. Sossaman Rd. Queen Creek, AZ
- 10:45am-11:45am Tour Hayden Mill
- 11:45am-12:15pm Bus to Gilbert
- 12:15pm-1:00pm Lunch at Barrio Bread
Address: 932 N. Colorado St in Gilbert, AZ
- 1:00pm-2:00pm Barrio Bread Tour
- 2:00pm-3:00pm Hayden Flour Mills Fulfillment Center
Address: 932 N. Colorado St in Gilbert, AZ.
- 3:00pm-4:30pm Bus from Gilbert to Essence
- 4:30pm return to Essence Bakery
We will meet at Essence Bakery in Phoenix for coffee and croissants with Eugenia Theodosopoulos. Eugenia operates her bakery with three core principles: buy local, eat well, preserve the planet. Eugenia’s commitment to her craft is rooted in tradition and technique garnered from years in professional kitchens, here and abroad. Environmental sustainability practices guide operations, from sourcing to composting. Eugenia chooses organic, whenever possible, and her ingredients are designed around local and in season foods. With bellies full, we will head to the farm before the heat sets in.
Indigenous to Mexico and dating back to the 1700s, Sonoran wheat has been proving a rugged grain that is making local wheat possible in arid climates. With tremendous care, bolstered by science and best practices, Oatman Farms uses regenerative techniques. They make this wheat available to the region while enriching their soil and maximizing water impact while minimizing its water usage in the hottest agricultural landscape in the United States. We will tour their Gila Bend farm, understanding the thoughtful choices they make to provide local provisions in a tough location. Then we will jump back onto the bus and heading to Queens Creek to tour Hayden Flour Mills.
Emma Zimmerman and her father Jeff have spent the last decade reviving historic and forgotten grains, restoring rusty old mills, growing their crop from 30 acres to over 400, and adopting practices that not only produce a more delicious end-product, but nourish people and the planet. After touring their stone mills, we will head to Gilbert.
Having seen the wheat in the fields ready for harvest, and stone mills in action, you will have worked up a hankering for some lunch featuring this flour. Don Guerra of Barrio Bread is committed to working with local farmers, chefs, and other food producers to strengthen the regional grain economy and grow the local food network. Don was awarded a USDA Local Food Promotion Grant that allowed him to collaborate further with local growers and producers with and expand production with a new bakery. Most recently, Don opened a Barrio Bread in partnership with Hayden Flour Mills. There will be an opportunity to see Hayden Mills Fulfillment Center, housed with Barrio Bread.
Date: May 20, 2024 6:00 AM-4:30 PM
Location: Essence Bakery Cafe | 830 East Indian School Rd., Phoenix, AZ 85018
Admission:
$135 members, $160 nonmembers. Registration required. Visit bbga.org for more information.
Event website: bbga.org
