Join Sweet Grass Kitchen’s Executive Chef Lauren Finesilver and Sales & Marketing Director Jesse Burns for a fireside chat about baking cannabis into food products. This session will dive into some of the more technical aspects of working with cannabis as an ingredient in baked goods.
“I think you’ll see more unique flavors and colors in the confection world, but I don’t know if that will happen as quickly in baking. I do think there will be in the future more sophistication in terms of fancier baked goods.” -Lauren Finesilver, Executive Chef and Director of Production at Sweet Grass Kitchen
“Baked goods are a more familiar product for seniors versus the newer candies and gummies. Everyone knows what the pot brownie is, and that is the route to edibles for most folks.” -Jesse Burns, Marketing Director at Sweet Grass Kitchen
Two Opportunities to Learn
The session will be on Sept. 7 at 1:30 pm in LVCC Room N253 and on Sept. 8 at 9:45 am in LVCC Room 256.
Presented by ABA.
Session Speakers
Lauren Finesilver, Sweet Grass Kitchen, Executive Chef and Director of Production
Chef Finesilver graduated from Johnson & Wales University with Baking & Pastry Arts/ Food Service Management degrees. After eight years of traditional pastry experience, she made the leap to the cannabis industry in 2012. Since that time Lauren has pushed the boundaries of cannabis baking through a robust R&D program and developing one-of-a-kind cannabis products like custards and pies. As the Executive Chef and Director of Operations at Sweet Grass Kitchen she oversees all baking and production of cannabis-infused edibles.
Jesse Burns, Sweet Grass Kitchen, Marketing Director
