THIS EVENT IS SOLD OUT!
IF YOU WISH TO MEET SAM FROMARTZ, THERE IS STILL ROOM AT OUR SISTER EVENT; JUST CLICK HERE AT AIWF SAN DIEGOIn Partnership with Cardamom Cafe & Bakery
Event Details
Wednesday, September 10, 2014
Starting at: 6:30pm
Venue: Private San Diego Home (address and directions provided upon registration)
Cost: $35 per person
Book special offer: $15* for signed, first-edition hardcover, comes with a Cardamom Cafe & Bakery gift certificate (total value $34); only available with preorder
About the Event
Do you, like Samuel Fromartz, believe that bread is the staff of life and that the smell of bread baking is the perfume of the gods? If so, you won't want to miss out on our In Search of the Perfect Loaf Bread Tasting Adventure.
This Adventure will be held at a private home (after all, home IS the best place to enjoy freshly baked bread) and includes a brie and brioche making demo (and tasting of course!) courtesy of Cardamom Cafe & Bakery, together with wine, fruit, book discussion with Samuel, Q&A, book signing, and the opportunity to meet the author up close and personal in an intimate and aromatic setting. Registration is limited and expected to sell out, so register early.
Samuel Fromartz is a longtime journalist and editor who focuses on food, agriculture, and environmental issues. He began his career at Reuters, where he was a correspondent covering business and economic issues.Fromartz began baking bread at home around 1996 and has been making bread ever since.
In 2010, he helped found the non-profit Food & Environment Reporting Network, an independent non-profit journalism organization focusing on food, agriculture, and environmental health that is supported by foundations and individual donors. He is now its Editor-in-Chief.
Fromartz never set out to become a baker; all he wanted was good bread to eat at home. When the 2009 recession burned 75% of his freelance writing income, he turned his domestic passion for baking bread into a great story. Unable to find it locally, he began baking himself, setting him off on an adventure around the world to find the perfect loaf. In his quest to hone his baking skills, he later beat out professional bakers to win "Best Baguette of D.C."
In Search of the Perfect Loaf combines his experience and knowledge, together with recipes, offering a treat for bread bakers at any level - one that will teach and tantalize, and keep readers in their kitchens happily sprinkled with flour for hour upon dough-filled hour.
*To make this event even more enticing, IF you preorder a copy of the book when you register, you will receive it at a delicious special price, and we'll even throw in a Cardamom Cafe & Bakery gift certificate so you can package a loaf of bread with a signed book for a great gift, or for yourself. Offer is limited to one book per registration; additional books are available at regular price.
About the Author and Book:
Samuel Fromartz is a longtime journalist and editor who focuses on food, agriculture, and environmental issues. He began his career at Reuters, where he was a correspondent covering business and economic issues.Fromartz began baking bread at home around 1996 and has been making bread ever since.
In 2010, he helped found the non-profit Food & Environment Reporting Network, an independent non-profit journalism organization focusing on food, agriculture, and environmental health that is supported by foundations and individual donors. He is now its Editor-in-Chief.
Fromartz never set out to become a baker; all he wanted was good bread to eat at home. When the 2009 recession burned 75% of his freelance writing income, he turned his domestic passion for baking bread into a great story. Unable to find it locally, he began baking himself, setting him off on an adventure around the world to find the perfect loaf. In his quest to hone his baking skills, he later beat out professional bakers to win "Best Baguette of D.C."
In Search of the Perfect Loaf combines his experience and knowledge, together with recipes, offering a treat for bread bakers at any level - one that will teach and tantalize, and keep readers in their kitchens happily sprinkled with flour for hour upon dough-filled hour.