Rose Wilde (@trosewilde) is a powerhouse of a pastry chef—she’s a former human rights lawyer turned writer, master food preserver, master gardener, and chef-owner of Red Bread in Los Angeles. She’s also the author of the fabulous new whole-grain baking cookbook, Bread and Roses: 100+ Grain Forward Recipes Featuring Global Ingredients and Botanicals.
Links:
St Joseph’s Center - Bread and Roses Cafe and Culinary Program
Amy Halloran - Wordloaf newsletter
Wheat Academy at Washington State University
Dr. Ann Noble of the Wine Aroma Wheel - aside summarized from Cork Dork by Bianca Bosker
Sarah Lohman’s “How To Research” class (not currently offered; sign up for Brooklyn Brainery’s newsletter to get updates on their available classes)- Sarah Lohman’s newsletter
Sarah Owens’ “Wheat-Free Wholegrain Baking Course”
Instagram: @regenerativebaking and @dresslerparsons