How are the quarterly meetings structured?
Meetings previous to the April one were in the Community Room at the Mississippi Market at Selby and Dale; the only “hands-on” we had was when Klecko (and others) brought bread to share. So, there had been no demonstrations of techniques or actual making of bread. As of April 2004, we have started to meet at the St. Agnes Baking Co., where Klecko is the production manager. Since it’s a real bakery, we have more opportunity for hands-on activities; certainly in July we will be actually making and baking bread. Normally (based on a small sample) meetings start with Klecko showing off the breads that he has brought along and talking about what’s going on the bread business (trends and what’s “hot”). Then other members might show off what they brought (in previous meetings, I’ve brought milk bread and cheese bread, and other people have brought their own sourdough breads). Then we typically go around the table and everybody asks questions about what they are interested in.
