Building Blocks: Ancient Grains with Nicky Giusto

Tuesday, November 3, 2026 | 5:00pm–6:00pm ET |  Via Zoom

Ancient grains offer bakers unique flavors, textures, and baking possibilities. But different grains can behave very differently, and understanding those differences can help bakers make more informed choices about how they work with them. 

In this class, miller and baker Nicky Giusto of Central Milling explores ancient and heritage grains, from spelt and einkorn to buckwheat and beyond. Nicky will discuss how different grains are sourced and milled, and how factors such as protein, gluten development, extraction, and other flour qualities affect their performance in the bakery. 

By the end of this session, you will: 

• Understand the key differences among a range of ancient and heritage grains 

• Identify the qualities that distinguish different ancient grain flours 

• Understand how milling affects the characteristics and performance of these flours 

• Explore how protein, gluten development, extraction, and other factors affect baking performance 

• Identify appropriate applications for different ancientgrain flours 

Whether you're already incorporating ancient grains into your baking or simply want to better understand these versatile ingredients, this session will give you a deeper foundation for evaluating, selecting, and working with ancient grain flours.

This class is free for Guild Members.

ABOUT THE INSTRUCTOR:

Nicky Giusto is a fourth generation baker and miller and is carrying on the Giusto legacy with great aplomb. Nicky competed at the Coupe du Monde and has coached Team USA at a recent competition, in addition to starting the Artisan Baking Center in Petaluma, CA. 

Presented in partnership with Central Milling.