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November 26, 2021 @ 6:30 pm
IN-PERSON: An Evening with Jennifer Lapidus and Christina Balzebre | SOUTHERN GROUND
Books & Books and Miami Book Fair present…
An Evening with
in conversation with Christina Balzebre
(Ten Speed Press, $32.50)
Friday, November 26, 6:30pm at Books & Books, Coral Gables
Please note that at this time, masks are still required inside all of our locations by all patrons. Thank you for your cooperation.
About the Book:
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South.
“I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.”—Peter Reinhart, author of The Bread Baker’s Apprentice
At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.
In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.
About the Author:
Jennifer Lapidus is the founder and principal of Carolina Ground flour mill in Asheville, North Carolina. She launched Natural Bridge Bakery in 1994, where she milled her flours in-house and baked her naturally leavened breads in a wood-fired brick oven. Her bakery was the first of its kind in western North Carolina and was featured in Peter Reinhart’s Whole Grain Breads. Jennifer has appeared on The Splendid Table podcast and in the New York Times, Wall Street Journal, Bon Appétit, Food & Wine, Saveur, Taste of the South, and numerous other local publications. Jennifer sits on the board of Carolina Farm Stewardship Association and is co-organizer of the Asheville Bread Festival.
About the Moderator:
CHRISTINA BALZEBRE: Baker and owner of Levee Baking Co. in New Orleans, Christina grew up in Miami with an appreciation for fresh food and a home baking habit. Sitting around a table with the entire extended family was a weekly occurrence and ignited a love for sharing food. She moved to New Orleans for college and fell for the cafe culture, fruit trees on every corner, and the strong, welcoming community. After becoming completely enamored with baking, she started a pop up business that grew into a bakery, focusing on local food sourcing and staying true to the seasonal abundance of Louisiana.