This workshop can now be purchased as a recording of the live Zoom. You will receive an email within 24 to 48 hours of receipt that includes the link to rewatch, the recipes, and any additional notes from the workshop.  Please add info@ritualfinefoods.com and sarahowens@ritualfinefoods.com to your contacts list to avoid communication landing in your spam folder. For any questions, please email info@ritualfinefoods.com

In this workshop, you will learn to create a sweet, naturally leavened base dough made with stoneground flours for topping with apples and pears. Sarah demonstrates each step of how to create a deliciously spiced bar with a rye streusel and as a bonus, how to make a scrap vinegar with the peels and cores of the fruit!

No refunds or exchanges.