Learn how to whip-up Pumpkin Whoopie Pies, Cinnamon Rolls, Rugelach and more
FOR IMMEDIATE RELEASE Media contact: Amy Brown
amyb@seed-pr.com, 503.341.3795
Portland, Ore. – November 4, 2010 – Join Portland pastry superstars and cookbook authors as they share holiday baking secrets, family recipes and good cheer during a week of benefit baking classes sponsored by Stone-Buhr Flour, one of Northwest’s oldest flour companies.
Beginning December 6, 2010, five baking classes, all held at Sweetwares, 6306 SW Capitol Hwy, will be offered for the budget-friendly fee of $10, with 100 percent of the proceeds going directly to Oregon Food Bank. Class size is limited so advance registration is required. Reserve a seat by calling Sweetwares at 503.546.3737.
Find new inspiration for that annual holiday cookie exchange, learn how to wow guests with homemade pastries on Christmas morning or discover a spicy new way to use fresh pumpkin at one of these five classes:
- Monday, December 6, 3 to 5 p.m. Saint Cupcake owner Jami Curl teaches her grandmother’s cinnamon roll recipe, a family favorite during the holidays.
- Tuesday, December 7, 6:30 to 8 p.m. Pastry chef and Good to the Grain author Kim Boyce makes three cookies from her book: Chocolate Chocolate, Honey Hazelnut and Iced Oatmeal Cookies.
- Wednesday, December 8, 3 to 5 p.m. Grand Central Bakery owner and co-author of The Grand Central Baking Book Piper Davis shares her favorite breakfast treats: scones muffins and jammers.
- Thursday, December 9, 9:30 to 11a.m. Baker & Spice and Sweetwares owner Julie Richardson demonstrates three extra special cookies: rugelach, madeleines and sandwich cookies.
- Friday, December 10, 6 to 8 p.m. Two Tarts owner Elizabeth Beekley makes Pumpkin Whoopie Pies and Pumpkin Tassies from fresh pumpkin.After class, shop Sweetwares for gifts or wish-list items for the well-appointed baker, chat with the baker or have a book signed. Leave with free bag of Stone-Buhr flour, recipes to try at home and a healthy dose of holiday spirit.
“As a company rooted in the Northwest, we’re thrilled to partner with other local, sustainably- minded businesses to raise money for a regional agency dedicated to fighting hunger,” said Stone Buhr CEO Josh Dorf. “In addition to sharing all proceeds from these baking classes, we will be sending Oregon Food Bank a pallet of Stone-Buhr flour to be included in food boxes throughout the holiday season.”
About Stone-Buhr Flour
One of America’s oldest flour brands, Stone-Buhr’s Washington White All-Purpose Flour is the first major flour product to be certified sustainable by Food Alliance. Milled from wheat sustainably-grown and harvested by family farmers in Oregon, Washington and Idaho dedicated to “no-till” agricultural methods, the Food Alliance certified flour demonstrates Stone-Buhr’s commitment to preserving the health and prosperity of family farms and the environment. Additional track-ability is available on Stone-Buhr’s Find the Farmer website www.findthefarmer.com, which allows customers to enter the unique code from the top of their bag of flour in order to identify the actual farms where the milled wheat inside was grown.
Follow Stone-Buhr on Facebook and Twitter for news, recipes and updates.
About Oregon Food Bank
Oregon Food Bank distributes donated food throughout a statewide network of 20 regional food banks and 945 partner agencies serving Oregon and Clark County, Wash., and works to eliminate the root causes of hunger through education and advocacy. During the last fiscal year, the network distributed a record 72 million pounds of food to people in need.
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