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Sarah Black Red Fife Heirloom Kit & Gift Bag
$16.75
$16.00
Each
FROM THE
Queen of NY Ciabatta, Sarah Black!
Ohio Ingredients
Learn to Bake from the Best
"Everything you need is in the bag!"
Created by Master Bread Maker Sarah Black
"Fall in love with red fife flour 2023"
Includes: Red fife heirloom flour mix, a reusable baking tin, instructions, and recipe..
-Everything you need is in the box & gift bag-
"Fall in love with red fife flour 2023"
Includes: Red fife heirloom flour mix, a reusable baking tin, instructions, and recipe..
-Everything you need is in the box & gift bag-
Ingredients: Bread Flour (Unbleached Hard Red Wheat Flour, Malted Barley), Organic Red Fife Flour
"Sarah Black, a Marion native, has more than 30 years of professional baking experience, much of it spent as a baker, bread consultant, and instructor in New York City. Black was a founding baker at Tom Cat Bakery before launching her own company, Companio Breads, in Long Island City, Queens, which she ran for almost 10 years before selling it to Tom Cat." - Columbus Monthly, Erin Edwards
Check out Sarah's Book Here!
Sarah Black Breads
"Sarah Black, a Marion native, has more than 30 years of professional baking experience, much of it spent as a baker, bread consultant, and instructor in New York City. Black was a founding baker at Tom Cat Bakery before launching her own company, Companio Breads, in Long Island City, Queens, which she ran for almost 10 years before selling it to Tom Cat.
Black is the author of “One Dough, Ten Breads,” a cookbook for aspiring home bakers published in 2016. Soon after moving back to Central Ohio, Black served as the bread program director of Flowers & Bread in Clintonville when it opened in 2016, and she continues to teach classes on bread and baking."
Taken from Columbus Monthly article written by Erin Edwards.
Black is the author of “One Dough, Ten Breads,” a cookbook for aspiring home bakers published in 2016. Soon after moving back to Central Ohio, Black served as the bread program director of Flowers & Bread in Clintonville when it opened in 2016, and she continues to teach classes on bread and baking."
Taken from Columbus Monthly article written by Erin Edwards.
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Sarah Black Breads
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