Workshops for artisanal bread-making skills aimed at many base skill levels.
Develop skills one-on-one or in groups of up to four people. Workshops vary from 2.5-5.5 hrs, delivered in your own home using your own oven.
Explore the process, science and history of bread making, including how flours, yeasts, bacteria, fats, leavened enriched doughs, puff pastry, and puff leavened dough are used to provide sustenance, luxury and hospitality. The intent is to provide you with a foundational experience and knowledge of yeasted doughs, including long ferment and sourdough, sufficient to allow you to experiment confidently at home.
Work with sourdough cultures and commercial yeast. Develop shaping and enriched dough techniques. Bake your own sourdough, croissants, rolls, bagels and more.