Farm to Bakery: Spring Herbs and Greens in the Bakery
Ever bite into something and think, “This tastes just like spring”? Join us for this very special class in Manhattan with bread and bakery specialist Le Pain Quotidien. Head Le Pain Quotidien baker, Anna Boisture, will lead the class through incorporating Stone Barns springtime herbs and greens in delicious fresh-baked goods like lemon-thyme shortbread cookies and white bean & sage tartine with spring pesto.
This class will be held in Le Pain Quotidien’s Bleeker Street Bakery in Manhattan (65 Bleecker Street NYC, NY 10012 Between Broadway & Lafayette.) Le Pain Quotidien and Stone Barns Center share a principle that the best foods come from the most simple, natural ingredients. We are happy to partner with Le Pain Quotidien, a business that believes in making choices that support a healthy food system. In honor of Earth Day, from Friday, April 19 through Monday, April 22, 2013, Le Pain Quotidien will be donating $.25 of each 1/2 or full loaf of bread sold at any of their locations to Stone Barns Center in support of our programs.