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Whole Grain Bagels and Brew (2016)

October 8, 2016, 9:00 am - 11:00 am




Begin your day making your own whole-grain bagels and sampling them with a selection of locally-roasted coffees. Uncover what makes a bagel different than other breads, and why certain coffees taste better with certain bagels? Learn why these two fermented products work so well together and take home some freshly made bagels, plus tips and techniques for baking and brewing.

Shawn Rediske began his baking career as a hobby while working professionally as an engineer. Engineering developed his passion for process; time revealed a desire to help people and support sustainability. Shawn, is co-owner (with his wife, Raelyn) and baker at Water House Foods, in Lake Mills, WI, which opened in late 2008. Water House specializes in making tasty foods using Wisconsin and organic ingredients (over 65% of all of the ingredients that Water House uses are sourced from Wisconsin). Self-taught, Shawn spends much of his time sharing what he’s learned by teaching baking and cooking classes and he is thrilled to be returning to Fermentation Fest for his 4th year of bread classes.