Quick breads and cakes offer a great intro into baking with whole grains. Not only are they simple to prepare but they also showcase the qualities of different grains. We’ll make Irish soda bread with fresh milled wheat, a French-style apple buckwheat cake, and/or a pain d’epice (traditional French ginger bread) with fresh milled rye. Comfortable attire and non-slip shoes highly recommended. Masks not required but suggested.