Baking with Alternative Sweeteners with Mani Niall, Frederick Schilling and Kirsten Connolly

Three Points of View from:
A Baker, A Processor and A Retailer
on
Coconut Sugar, Honey and Agave!

Three outstanding professionals will share their experiences and knowledge using these sweeteners. Today, bakers and consumers look for alternatives to refined sugar. We will discuss using preferred alternatives, the differences in the results in your baking, and depths of flavor when using these sweeteners. This will lead you to new taste experiences--it won't be your normal chocolate cake anymore!

As always, afterwards, we will enjoy a delicious lunch prepared by Foreign Cinema.

Our Speakers:

Mani Niall, (dubbed Baker to the Stars by Eating Well magazine in 1992), owned and operated a very successful bakery with a 20 year run. As the founder of Mani’s Bakery in Los Angeles in 1989, Niall created and refined a style  of baking which has never been repeated in a retail bakery format. He now owns and bakes at Sweet Bar Bakery on Broadway in Oakland. He has written four cookbooks, which reveal the world of baking with natural and organic ingredients - Sweet & Natural Baking, Covered in Honey, Sweet! and Good Morning Baking.

Frederick Schilling founded Dagoba Organic Chocolate in 2001 and sold to The Hershey Company in 2006. 
He currently serves as partner/co-CEO of Big Tree Farms, a sustainable/organic supply chain company based in Indonesia. Big Tree Farms' focus is on quality, sustainability and innovation. After introducing the world’s first Certified Organic Coconut Sugar to the global market in 2008, Big Tree Farms remains the pioneer of this unrefined, high-nutrient sweetener. Bringing the first Fair-Trade Certification to coconut sweeteners in 2014, Big Tree Farms also tests for Low-Glycemic verification. 

Kristen Connolly, Rainbow Grocery Cooperative Grocery Buyer

Books for Sale!

Celia Sack from Omnivore Books will be selling books on alternative sweeteners including Mani Niall's and Marie Simmons' books.