Live Stream: Jennifer Lapidus Launches Southern Ground, in conversation with Chef Andrea Reusing

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At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone-milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.

In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.

Jennifer Lapidus is the founder and principal of Carolina Ground flour mill in Asheville, North Carolina. She launched Natural Bridge Bakery in 1994, where she milled her flours in-house and baked her naturally leavened breads in a wood-fired brick oven. Her bakery was the first of its kind in western North Carolina and was featured in Peter Reinhart’s Whole Grain Breads. Jennifer has appeared on The Splendid Table podcast and in the New York Times, Wall Street Journal, Bon Appétit, Food & Wine, Saveur, Taste of the South, and numerous other local publications. Jennifer sits on the board of the Carolina Farm Stewardship Association and is co-organizer of the Asheville Bread Festival.

Andrea Reusing is the chef and owner of Lantern, where she collaborates with small farms and producers across North Carolina and is an advocate for food policy change. Reusing was the recipient of the James Beard Award for “Best Chef: Southeast” in 2011 and Lantern was named one of Gourmet Magazine’s America’s Top 50 Restaurants and one of “America’s 50 Most Amazing Wine Experiences” in Food & Wine. In 2011, Reusing published her cookbook, Cooking in the Moment: A Year of Seasonal Recipes. An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by The New York Times. Reusing was the founding chef of The Durham Hotel, home to her rooftop raw bar and American restaurant that was included in Bon Appétit’s 50 Best New Restaurants list and was named The News & Observer’s Restaurant of the Year in 2017. Her next Durham project is an homage to her grandmother and her basement game room, where she made pickles and dandelion wine. Reusing is the founder of Kitchen Patrol, Lantern’s project to improve children’s access to quality food through weekly cooking classes, and serves on the board of the Center for Environmental Farming Systems. 

Event date: 
Tuesday, April 27, 2021 - 6:00pm
Event address: 
Virtual Event on YouTube
Southern Ground: Reclaiming Flavor Through Stone-Milled Flour [A Baking Book] Cover Image
$32.50
ISBN: 9781984857484
Availability: Coming Soon - Available for Pre-Order Now
Published: Ten Speed Press - April 27th, 2021

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SKU: x672389
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