This page is under construction...Please check back soon for class schedule!

Heritage Grains Logo
Ben Lester

Ben Lester

Creative Director

Grown on Small Sustainable Farms

Fresh Whole Grains are Tastier, Healthier, and Keep indefiniteley

Select Fresh Ground Flours or Whole Grains or mix and match!

Yes...I'd Like To Reserve My Share Please!

Banh Mi Sandwhich

Banh Mi Sandwhich

Like many of the world’s great sandwiches, the Báhn Mì was born on the streets, the child of two highly refined food cultures. In Vietnamese “Bánh” refers to baked goods, and “Mì” means wheat. The baguette arrived in Vietnam in the mid 1800s by way of French settlers....

read more
Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

read more
Italian Rolls

Italian Rolls

These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other straight dough (without sugar or oil) but not as soft as a hamburger bun or sandwich loaf. This type of roll was popularized by Italian American immigrants, who...

read more
Maritozzi – Roman Beauties!

Maritozzi – Roman Beauties!

(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...

read more
My Mother’s Pineapple Upside Down Cake

My Mother’s Pineapple Upside Down Cake

(See below for book spread and text recipe and instructions) Recipes for this and other “upside-down cakes” began appearing in America in the 1920s, America, and their popularity has continued into the 21st century, for good reason. Upside-down cakes are simple,...

read more
Memelas with Chicken Tinga

Memelas with Chicken Tinga

This recipe showcases smaller, thicker tortillas with a hot, golden crust and a rich, creamy center that really let you savor the masa. Thicker tortillas are also more efficient to make at home. As they contain more masa per serving, you need less of them to make a...

read more
Buttermilk Biscuits and Sausage Gravy

Buttermilk Biscuits and Sausage Gravy

 Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...

read more
Buckwheat Crepes with leeks, gruyere, and bacon

Buckwheat Crepes with leeks, gruyere, and bacon

Harvesting leeks from my garden as the weather cools always reminds of the earthy, nutty flavors of this French delight. I first discovered this dish in my early twenties and was immediately in love with the strong, rich flavors. It’s also a quick meal as far as...

read more
Banh Mi Sandwhich

Banh Mi Sandwhich

Like many of the world’s great sandwiches, the Báhn Mì was born on the streets, the child of two highly refined food cultures. In Vietnamese “Bánh” refers to baked goods, and “Mì” means wheat. The baguette arrived in Vietnam in the mid 1800s by way of French settlers....

read more
Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

read more

Dear Ben,

I’ve been making your cool control whole wheat bread ever since you shared the recipe. It is indeed foolproof, and it is outstanding! Never before have I had success with 100% whole wheat bread and I tried for years. Thank you so much!…

…I made this loaf of rye bread per your instructions and it is outstanding!

Thanks to you, at last I am able to make
consistently excellent 100% whole grain breads.

Now I hope it will be possible to change my 2016 grain CSA from a half share to a full share. I will go the website later on and try to do that.

Many thanks again!

Brent Jackson

Dear Ben,

I’ve been making your cool control whole wheat bread ever since you shared the recipe. It is indeed foolproof, and it is outstanding! Never before have I had success with 100% whole wheat bread and I tried for years. Thank you so much!…

…I made this loaf of rye bread per your instructions and it is outstanding!

Thanks to you, at last I am able to make
consistently excellent 100% whole grain breads.

Now I hope it will be possible to change my 2016 grain CSA from a half share to a full share. I will go the website later on and try to do that.

Many thanks again!

Brent Jackson

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Banh Mi Sandwhich

Banh Mi Sandwhich

Like many of the world’s great sandwiches, the Báhn Mì was born on the streets, the child of two highly refined food cultures. In Vietnamese “Bánh” refers to baked goods, and “Mì” means wheat. The baguette arrived in Vietnam in the mid 1800s by way of French settlers....

read more
Fresh CheeseSteak of Bel Air

Fresh CheeseSteak of Bel Air

Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...

read more
Italian Rolls

Italian Rolls

These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other straight dough (without sugar or oil) but not as soft as a hamburger bun or sandwich loaf. This type of roll was popularized by Italian American immigrants, who...

read more
Maritozzi – Roman Beauties!

Maritozzi – Roman Beauties!

(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...

read more
My Mother’s Pineapple Upside Down Cake

My Mother’s Pineapple Upside Down Cake

(See below for book spread and text recipe and instructions) Recipes for this and other “upside-down cakes” began appearing in America in the 1920s, America, and their popularity has continued into the 21st century, for good reason. Upside-down cakes are simple,...

read more
Memelas with Chicken Tinga

Memelas with Chicken Tinga

This recipe showcases smaller, thicker tortillas with a hot, golden crust and a rich, creamy center that really let you savor the masa. Thicker tortillas are also more efficient to make at home. As they contain more masa per serving, you need less of them to make a...

read more
Buttermilk Biscuits and Sausage Gravy

Buttermilk Biscuits and Sausage Gravy

 Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...

read more
Buckwheat Crepes with leeks, gruyere, and bacon

Buckwheat Crepes with leeks, gruyere, and bacon

Harvesting leeks from my garden as the weather cools always reminds of the earthy, nutty flavors of this French delight. I first discovered this dish in my early twenties and was immediately in love with the strong, rich flavors. It’s also a quick meal as far as...

read more