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Freshly Milled Whole Grain Cookies
March 3 @ 1:00 pm - 4:00 pm
This 3 hour class will focus on the various types of cookies, made in Mike Zakowski’s signature style. There will be traditional Pain D’Amande cookies from belgium with several variations of flavors – almond, black sesame and oat. The flour will be freshly milled from Khorasan and Sonoran grain. Other cookies will be Kabocha Squash with chocolate and frosting, Chocolate Chip with Oats and a Shortbread cookie. You will go home with cookies and the know how to make these in your own kitchen!
Products made in class:
Kabocha Chocolate Cookies with Pumpkin Glaze
Chewy Chocolate Chunk Cookies
Mike Zakowski is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. He was the Operations Manager at Artisan Bakers in Sonoma, California for 5 years and currently owns his own bakery, The Bejkr, and markets his creations at local farmers markets in Sonoma County, CA. Mike is a member of Bread Bakers Guild Team USA and competed at the 2010 Louis Lesaffre Cup and the 2012 Coupe du Monde de la Boulangerie in the Baguette & Specialty Breads category, where he and his teammates brought home the silver medal. He was then selected to compete in the Masters de la Boulangerie 2014 representing the USA as 1 of 6 competitors.