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July 11, 2019 @ 1:00 pm - 4:00 pm
Have fun with lye! Join our resident German meissterbaker Pablo Puluke Giet for a three hour foray into making pretzels by hand. Learn two doughs and multiple different shaping techniques for both Traditional Pretzels and Whole Grain Pretzels. You will go home with freshly baked pretzels as well as dough to prepare at home.
– Hand mix pretzel dough
– In depth hands-on shaping instruction
– Baking and Scoring
– Explore baking pretzels at home
– Discuss other uses for this dough
PABLO PULUKE GIET began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich, he has managed big accounts such as Mercedes, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017, Der Meisterbäcker, teaching classes, performing live baking demos and consulting for restaurants and bakeries around Europe.