Fans of fresh-ground grain swear the homemade flour is lighter, tastier, cheaper and more nutritious than its store-bought counterpart. But for cooks who are still skeptical about grinding their own grains, Stono Market is offering a pair of free tutorials.
“Making Bread From Freshly Ground Grains,” led by Monica Killen, will be offered at the John’s Island shop on Sept. 15 at 5 p.m. and Sept. 24 at 7 p.m. The class will cover purchasing, processing and preparing whole grains, as well as “tons of other info,” Stono’s Babs Ambrose says.
Class size is capped at 15 people. To register, call 559-9999 or e-mail Ambrose at firstname.lastname@example.org.
If you haven’t had breakfast yet, there’s bread and a toaster at Elliottborough Mini Bar.
The young corner saloon added morning hours about a month ago, so I swung by yesterday on my way to work. I may have staked out the shop a mite too soon: There’s no tea yet, just quality pour-over coffee, but the bleary-eyed staffer said tea’s a planned addition.
On the food side, there’s a basket of $1 eggs and a toast bar with fixings. The $1.50 toast is a self-service set-up: Customers choose a slice of plain-Jane white, wheat or gluten-free bread, then garnish with butter, cream cheese, strawberry jam or peanut butter. Or with all of the above: Elliottborough isn’t a highly regimented kind of place.
It’s also not yet a very busy place: The staffer attributed his fatigue to the slow traffic that comes with locating in a newish neighborhood. Go keep him awake, folks: Elliottborough’s open from 7 a.m.-11 a.m.