Beginner
Calendar of Events
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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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Steam Buns with Nicole Plue & David Groff
Steam Buns with Nicole Plue & David Groff
Join us for a hands-on workshop making delicious, fluffy steam buns and a variety of fillings and garnishes including a from scratch hoisin sauce. Nicole will lead you through the dough process: mixing, shaping and steaming. With David, you'll make fillings including pork belly and vegetarian options plus an array of accompaniments including kimchi cucumbers... Read more »
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A Taste of Sicily with Rosetta Costantino
A Taste of Sicily with Rosetta Costantino
Roll up your sleeves and leave your passport at home-- Rosetta Costantino tours us through Italy in her monthly offerings here at the Artisan Baking Center! In a “Taste of Sicily”, we travel to Palermo, Sicily where you will learn how to make Rosetta's favorite dishes during this time of the year. We will make... Read more »
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Home-style Indian Breads with Preeti Mistry
Home-style Indian Breads with Preeti Mistry
Folks most often think of naan when they hear Indian breads, but to be clear most South Asian homes do not have a tandoor oven. In this class Chef Preeti Mistry will teach a simple whole wheat dough that is used to make rotli, a Gujarati flat bread. From here you'll will then use this... Read more »
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Whole Grain Breads with Michael Kalanty
Whole Grain Breads with Michael Kalanty
Whole Grain Breads pack more nutrition but their real power comes from the fuller flavor and texture contrast that whole grains bring to your breads. Learn to work with whole grains and seeds, coarsely chopped or soaked overnight to release the natural enzymatic action of the grains and seeds. We’ll use the MockMill® to add... Read more »