Join us March 2nd from 9am-5pm for this unique opportunity to learn classic lamination techniques and formulas adapted to using high extraction, locally sourced, whole grain flours from Maine Grains. The class will be a demo with light hands- on. This will allow us to make more products and demonstrate ways to insure a consistent product, with emphasis on production timing and problem solving. Christy wants to take the guess work out and share the fun and excitement of making good croissants using local flours!
Registration is limited to 15 people, so do not delay!
The class will be hosted at Night Moves Bread in Biddeford, ME.
Christy Timon founded Clear Flour Bread in Brookline Massachusetts in 1983. Christy and her partner Abe Faber grew the bakery to produce a wide range of authentic European breads, pastry, and viennoiserie in a manner that honored, preserved and nurtured the art and craft of baking. Their personal baking aesthetic further evolved through extensive travel and research in bakeries in the small towns of European countries.
Christy holds a BA in Education from the University of Wisconsin at Madison. She has taught baking classes at Boston University’s Program in the Culinary Arts as well as master classes in pastry, and viennoiserie, and German breads for The Bread Bakers Guild of America in both regional class programs as well as national baking conferences. She is a recipient of Modern Baking Magazine’s Leadership Award for Commitment to Quality. In May of 2018 she was privileged to be chosen for the first American team of bakers to ever participate in developing formulas for, and baking at, the Fête du Pain in Paris, France.
The bakery has been featured on the Cooking Channel’s as well as the Food Network, and has been profiled in numerous books, and won 14 Best of Boston Awards. In 2015 when the James Beard Foundation added a new award category for Outstanding Baker, Christy Timon and Abe Faber of Clear Flour were honored to be named as semifinalists in that inaugural year of the award.
In late 2017, after 35 years, Christy and Abe “passed the torch” of their bakery to a younger generation of owners as they now seek to teach and mentor the next generation of Artisan Bakers in America as Timber Baking.