Red Fife flour, mixed with cornmeal, buckwheat and rye. Just add buttermilk and an egg (or vegan substitutes) and you will have a delicious breakfast. Serves 4-6
Inspired by her mother, Dawn began cooking at a very young age. Following a degree in Philosophy from Bard University, she continued her interests in professional cooking and baking to positions as a Pastry Chef in New Orleans and Head Baker at artisan bakeries in New York and Toronto. Extensive travels expanded her repertoire by exposure to such cuisines as: Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian, and Middle Eastern. Committed to using heritage grain varieties grown close by, Dawn sources from Ontario farmers and millers and is constantly experimenting in ways to incorporate them into the crackers. In addition to leading all production at Evelyn’s Crackers, she is a speaker an educator at the annual Kneading Conference in Maine/Seattle, can be found at the Evergreen Brickworks Farmers Market and offers her expertise as a professional consultant.