Tips for Baking: Using Local and Heirloom Grains

Tips for Baking: Using Local and Heirloom Grains

Subject Bakery
When Thursday, 26 Aug 2021
Venue Zoom
Contact Jason Tucker


Join Puratos USA Technical Advisor Jason Tucker for a live demonstration featuring tips for baking using local and heirloom grains.

Heirloom whole wheat baguette: Sapore Leo, Intens fresh 2-30, S-500 Organic

New York Whole Wheat Pan bread: Sapore Leo, Softgrain Amber Grain Organic, Intens Fresh 2-30

Jason Tucker, Technical Advisor Bakery

Jason Tucker has always had a love for all things bread. As a child instead of reaching for a bag of chips while watching television he would often snack on a loaf of bread. He deepened his relationship with bread when he began working at a small bakery in Lake George, NY as an intern and later a full time employee during the summers. It was during this time that he learned of the Culinary Institute of America - his soon to be alma mater. He went on to graduate with a degree in Baking and Pastry arts as well as a bachelor’s degree in culinary science. After graduating Jason went on to work for Bread Alone bakery for three years working his way up to quality manager overseeing thousands of pounds of bread production each day. With a drive to learn more and have a greater impact on the baking industry Jason joined the Puratos team as a Technical Advisor Bakery in January of 2020 and still loves to munch on a fresh loaf of bread whenever possible.