Bake artisan breads in your kitchen, on your schedule – Hands-on

IMG_0114Frost is on the pumpkin and its time to warm up the kitchen with the wonderful aromas of freshly baked breads, focaccia, pizza and muffins.
Baking great-tasting breads with chewy crusts and tender crumb (interior) doesn’t take a wood-fired oven or chaining yourself to the stove. These classes demonstrate how you can use time, temperature and water (a very wet dough) to bend the bread-making process to fit your busy schedule.
Classes are limited to 6 students so that you can get your hands into the dough! [A minimum of 4 students is required to hold a class.] Class fee: $48.75/student.

Grab an apron and prepare to have great-tasting fun! Lunch and lots of sampling provided.

Both classes – using poolish, and using sourdough – rely on time, temperature and high hydration (lots of water in the dough) to create the golden brown crusts, deep full flavors and increased nutrition of your artisan loaves.

Ciabatta, pizza and focaccia made with poolish

Ciabatta, pizza and focaccia made with poolish


Baking with Poolish. A poolish is a bubbly, yeasty batter that’s used as the rising agent in focaccia, ciabatta, pizza and more. Classes are 11:00AM-3:00PM on Oct. 29 or Dec. 10. Register here.

Lovely crispy crust

Lovely crispy crust


Baking French Sourdough. This is a mild and very versatile bread – a great foundation for variations including kalamata olive, rosemary, cornmeal, and more.
Classes are 11AM-3PM Nov. 19 or December 17. Register here.