March 9, 2022  @ 7:30 am In this one day workshop, we focus on braiding techniques using two recipes. One is classic challah, braided into an impressive 6-strand loaf and a 4-strand woven round loaf. Second is a soft and buttery egg bread, which is perfect for breakfast, snack, even for making sandwiches. Using this […]

March 11, 2022 @ 7:30 am Join us in this one day workshop to learn how to make a variety of bagels and pretzels! In addition to the traditional bagel toppings, we will create a selection of uniquely flavored doughs, such as walnut pepper, honey wheat, pumpkin spice and basil asiago.  Pretzels will be dipped […]

Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail […]

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules, 1 a day feeding, […]

March 23, 2022  @ 7:30 am Discover the secrets of the sophisticated Parisian macaron in this intensive one-day workshop! Learn macarons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. Practice is very important to create consistent results especially in this temperamental confection, and this […]

April 1, 2022  @ 7:30 am Finally, you can learn how to bake good sourdough bread at home! This is a one-day in-person course designed for beginning home bakers.  Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. […]