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Flour company expands classes to new Bread Lab

baking-classMOUNT VERNON, Wash. – King Arthur Flour, America’s oldest flour company, will expand its baking school this fall from New England to Washington State University’s Bread Lab in the Skagit Valley.

Registration is open at http://www.kingarthurflour.com/baking-school.

The baking school classroom is part of the new 12,000 square-foot facility for the Bread Lab wheat think tank. It will include wheat milling and bread baking labs, a professional kitchen and meeting areas for collaboration and experimentation.

“The work of the Bread Lab is inspirational,” said Susan Miller, King Arthur Flour’s director of baking education. “Their commitment to rebuilding regional grain economies through breeding wheat varieties for flavor and nutrition gives us a wonderful opportunity for continued growth and discovery in the field of baking.”

King Arthur Flour hosts more than 800 hands-on classes every year, free recipes, tips and techniques at http://www.kingarthurflour.com and access to professional bakers through its toll-free Baker’s Hotline.

Find a schedule of Bread Lab classes and read more at http://www.kingarthurflour.com/press/bread-lab-baking-school-opening.html.

 

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