Join us at Woodstock Flour for a full circle workshop in growing, milling, and baking.

We’ll start in the paddock, sharing our approach to growing, sourcing and storing organic grain. We'll talk about our nutrition program and how we build soil health and biodiversity above and below ground.

From there, you’ll step inside the mill to see the nuts and bolts of our milling operation: how we stone-grind grain into fresh, nutritious wholegrain flour, and maintain and dress our millstones. We'll also talk you through our sifter and how we produce our high extraction flour.

To round out the journey, Mat and Hannah from on-site microbakery Slow Grown Foods will introduce you to the basics of sourdough baking with wholegrain flours.

A seasonal, locally sourced lunch and refreshments will be provided.

Tickets:

General admission: $190
Primary producer subsidy: $110 - for farmers and those working on the land
This workshop is partly funded by the National Centre for Farmer Health Look Over the Farm Gate Community Grants Program to support farmer mental health, wellbeing and social connection in regional areas.