Yesterday's Asheville Artisan Bread Bakers Festival 2016 was a real winner. It's an annual event not to be missed. As usual, the vendors' area was packed with displays of the most gorgeous bread imaginable, and the aromas were heavenly. Here are just a few snapshots of the action.
To keep up our strength, we retired to a sunny grassy spot on the A-B Tech campus with a couple of warm pretzels and a chocolate tart, supplementing our apples and cheese, and then went back to the Magnolia building for our afternoon seminars. First was an excellent history and technical review of the wood-fired oven by Richard Miscovich, and then an update of the latest developments in sprouted grains by the witty and knowledgeable bread expert Peter Reinhart.
Then a drive back down the mountain in the most perfect spring weather. What a great day.