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Classic French Sourdough with Michael Kalanty
Classic French Sourdough with Michael Kalanty
Sourdough–New shapes and whole grains. Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. In your ongoing quest to bake your perfect sourdough, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast, you’ll practice techniques from the... Read more »
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Hand Rolled Pasta with Rosetta Costantino
Hand Rolled Pasta with Rosetta Costantino
Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy, made with only durum wheat flour and water. Using only your hands you will shape the dough in various shapes such as cavatelli, orecchiette, busiati, fusilli, gnocchi, lorighittas and more. This is a... Read more »
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1 Dough : 3 Styles of American Pizza with Leah Scurto
1 Dough : 3 Styles of American Pizza with Leah Scurto
The Artisan Baking Center is proud to showcase some of the BEST local artisans and bakers who are bringing unparalleled culinary education to the Northern Bay Area. Professionals in this series of classes utilize Organic Central Milling flour and ingredients to present recipes and techniques you won't find anywhere else. Presenting.... Leah Scurto In this... Read more »
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A Repertoire of Tarts with Nicole Plue
A Repertoire of Tarts with Nicole Plue
Hailing back to the time of the great Egyptians, recipes for tarts have spanned centuries. Seen in ancient Greece, the Middle Ages of England and France, and Medieval times, Tarts have come a long way from simple ingredients to become a beloved and sometimes truly decadent dessert in bakeries around the world. This is a... Read more »