This weekend we joined Michelle Gayer (above with Jeff) from The Salty Tart Bakery, to make pizzas in a wood-fired oven at the 2nd Annual Bread Festival, hosted by Gold Medal Flour and the Mill City Farmers Market. It was a perfect fall day to bake outside and enjoy freshly baked breads and pizzas.
Nothing makes bakers happier than a beautiful day, some dough and a wood-fired oven.
Celebrity judges (Solveig Tofte of Sun Street Breads, Steve Horton of Rustica Bakery and Kim Ode of The Star Tribune) were on hand to taste all the home-baked breads for the baking contest. Be sure to enter your breads next year! For contest information and pictures of the gorgeous breads you can visit the Mill City Farmers Market Website.
Lorenzo is the man with the magic oven. His portable oven cranks up to about 900°F and bakes a pizza in 90 seconds.
He’s happy to build you one of your own or he’ll show up with his portable oven for a special occasion and make absolutely delicious pizzas.
Seriously cute pizza eaters in this crowd!
Thanks to Jillian and the entire kitchen staff at the Market who just happened to flip pizzas like a pro.
What a wonderful crowd turned out to watch all the baking and taste the incredible pizzas and foccacia.
A Salty Tart Foccacia with Fresh Arugula. We’ll ask Michelle for the recipe and adapt it to our Five Minutes a Day dough!
After all the baking we headed over to Spoonriver to celebrate with Brenda Langton (in the white hat), our lovely market hostess.
Thanks to Gold Medal Flour for bringing all these amazing bakers together for a fabulous day at the Market!
Note: General Mills Corp. is a sponsor of our book promotion and other activities, and provided free samples of Gold Medal Flour for testing.