Baking Class
Calendar of Events
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Classic French Sourdough with Michael Kalanty
Classic French Sourdough with Michael Kalanty
Up your sourdough game and add the Pain au Levain technique to your repertoire. You’ll practice each step of this age-old tradition, learning the how-to’s and why’s of kneading, shaping, proofing, and baking. Using the Pain au Levain process as our foundation, we’ll bake more sourdoughs with a variety of flavors, different flours, and... Read more »
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Masa: A Culinary Exploration with Daniel Kedan
Masa: A Culinary Exploration with Daniel Kedan
Unlock the secrets to one of the world’s greatest culinary treasures…MASA. Masa is grain corn steeped in an alkaline water and then ground into a versatile dough. While largely attributed to Mexican cuisine, it is a staple ingredient in numerous cultures going back centuries and is woven into the tapestry of many modern day menus.... Read more »
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Hand Rolled Croissants with Nicole Plue
Hand Rolled Croissants with Nicole Plue
Join us for this hands-on class making all butter croissants. Each participant will laminate their own book of dough practicing two different styles of turns. In addition to the classic shape, we’ll shape Pain au Chocolate, make Twice Baked Croissants and a Brown Butter Frangipane Tart made with croissant scraps. Lunch is included. Instructor... Read more »
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1 Dough : 2 Styles of American Pizza with Leah Scurto
1 Dough : 2 Styles of American Pizza with Leah Scurto
In this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah. She'll show you how to master two popular pizza styles: California Artisan, and the thick, crunchy pan pizza... Read more »
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Classic French Sourdough with Michael Kalanty
Classic French Sourdough with Michael Kalanty
Up your sourdough game and add the Pain au Levain technique to your repertoire. You’ll practice each step of this age-old tradition, learning the how-to’s and why’s of kneading, shaping, proofing, and baking. Using the Pain au Levain process as our foundation, we’ll bake more sourdoughs with a variety of flavors, different flours, and... Read more »
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Kouign Amann with Nicole Plue
Kouign Amann with Nicole Plue
In this hands on course, you will learn the principles of lamination and spend the day making these beautiful buttery pastries of Breton. You will be guided in how to create a butter block, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic... Read more »
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