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The Art of Baguette with Craig Ponsford
The Art of Baguette with Craig Ponsford
Come experience the art of making the French baguette from the guy who beat the French! In this three-hour, hands-on class we will explore how the intricacies of flour, water, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the... 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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Spring Holiday Baking with Robert Jorin
Spring Holiday Baking with Robert Jorin
This hands-on baking class will guide you through creating an array of festive Easter and Passover baked goods, perfect for sharing with family and friends. Learn the techniques and secrets behind these traditional favorites, and take home your own delightful creations to enjoy. In this class, you will learn to bake: Colomba Pasquale (Italian Easter... Read more »
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Canelés + Madeleines with Nicole Plue
Canelés + Madeleines with Nicole Plue
Join us for the day making these iconic French treats, madeleines and canelés. From ingredient selection to the mix and then bake, we’ll make and taste several variations of both. To make the day more fragrant, we’ll do a vanilla bean comparison and tasting courtesy of Tahitian Gold Company. Come learn how to make... Read more »
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Ravioli, Tortellini and Mezzaluna: Filled Pastas with Honey Lopez
Ravioli, Tortellini and Mezzaluna: Filled Pastas with Honey Lopez
In this class, we will be exploring the art of handmade filled pastas. You will first learn how to make beautiful pasta dough using only flour, eggs, and your own two hands. Then, you will learn to create a variety of classic ricotta-filled pasta shapes including ravioli, tortellini, mezzaluna and more. Participants will take home up to... 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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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 »
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The Art of Baguette with Craig Ponsford
The Art of Baguette with Craig Ponsford
Come experience the art of making the French baguette from the guy who beat the French! In this three-hour, hands-on class we will explore how the intricacies of flour, water, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the... Read more »
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A Taste of Calabria with Rosetta Costantino
A Taste of Calabria 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! Learn how to make fresh Calabrian sausage and use it in a pasta sauce, stuff it in casings and grill some plus side dishes to go along with it... Read more »
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