At events such as the Grain Gathering, you constantly have to make choices. For every class, workshop, panel, or roundtable you decide to attend, there is one you must actively decide not to. And sometimes the choice is next to impossible because you really, really want to go to both.
On the last morning of this year’s GG, my friend Meeghen Eaton (a super talented baker and bread blogger also known as breadsong) and I were going back and forth trying to make up our minds between Sprouted Wheat Flour: Technique & Formulation and Going with the Grain: Developing Single Variety Whole Grain Breads when the solution suddenly appeared to us in all its glorious simplicity: I would go to one class and Meeghen to the other and we’d pool our notes and photos. And because Meeghen is the kindest of souls and the most generous person I have ever met, she even agreed to write-up her notes in a guest post on Farine.
This is her guest post. The first ever on Farine. And what a post! For sure the next best thing to being there. Thank you so much, Meeghen!
The class was taught by Josey Baker, Jonathan Bethony and Ryan Lee (who for the past four years and until recently has been baking alongside Josey at The Mill in San Francisco).
When I visited Alex last month in London, he was still operating his bakery, 
This is a different kind of Meet the Baker story. One I wish I never had a chance to write and yet one that warms my heart. Full of sorrow and full of hope. Also, only a short one, hopefully an introduction to a more in-depth version next time I visit Paris. Let me go back in time and explain.