By allowing ads to appear on this site, you support the local businesses who, in turn, support great journalism.
Artisan bread making class coming to Ceres brewery
Bread making class
Caitlin Jewell will be at Five Eye Brewing in Ceres on May 8 to teach how to make three bread from spent grains used in the beer brewing process similar to her recent class at Morgan Territory Brewery in Tracy. - photo by Contributed to the Courier

Beer is made from grains, of course. But once those grains are spent they may be used to make great artisan breads, said Caitlin Jewell, former co-owner of a New England brewery turned teacher who will be in Ceres to show others how to make three different types of bread.

Her class, conducted under the auspices of Grainbakers, will be held from 6 p.m. to 8 p.m. on Wednesday, May 8 at Five Eye Brewing, 1920 Foundry Court, #B1 in Ceres.

Using freshly spent grain, attendees will learn how to bake bread, how beer is made, how bread machines work and bread-making tips, and sourdough starters, all while sipping on a pint.

Spent grain is the byproduct of the brewing process. Jewell, a Pleasanton resident, said it’s not only nutritious – typically used for animal feed – but it makes great bread, too.

Students will be able to choose how to make one of three different types of artisan breads – rosemary and sea salt, dark chocolate and cherry, and cinnamon raisin.

Tickets for the class are $50 per person and available online at

Up to 48 slots are available.

Those who don’t have a ticket are invited to come and hang out that night, hear the owner’s story and hang out in the tap room to enjoy a beer or two, she said.

Students will get to take home some spent grains so more bread can be made at home. By the end of the class, students will take home the bread dough for baking at home.

Jewell once owned a New England brewery that closed due to COVID restrictions and knows how the economy has adversely affected the industry.

“Some of these little breweries are down as much as 40 percent and these are small American family owned businesses that are in big trouble right now,” said Jewell. 

Her classes help by introducing newcomers to the small and independently operated breweries operating in an incredibly competitive market.

“When a first-time guest comes through the door they come back again but getting them in the door is very difficult.”

Last year Jewell taught 37 classes with 1,126 participants as a “part-time side hustle” and made it a full-time gig this year.

The class will offer Jewell her first-time visit to Ceres. Some of her recent classes were held at Brethren Brewery in Manteca and Morgan Territory Brewery in Tracy.

Caitlin Jewell
Caitlin Jewell - photo by Contributed to the Courier