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Learn the basics of bread-making, including the terminology, ingredient functionality, dough handling, fermentation steps, mixing and dough development, as well as the fermentation in the baking process. You will be able to take all recipes and finished products (20-30 loaves of bread) home.
February 7-9, 2022, 222 Artisan Bakery
March 14-16, 2022, 222 Artisan Bakery
This course will build on the knowledge learned in Artisan Breads I. The focus will be on sourdough breads and the functions of bread making. Artisan Breads I is required before participating in Artisan Breads II. You will be able to take all recipes and finished products (20-30 loaves of bread) home.
March 7-9, 2022, 222 Artisan Bakery
You will learn how to create and bake breads from around the world, including Brioche, Challah, Mediterraneanand many more! Artisan Breads I and II must be taken before participating in Breads of the World.
March 21-23, 2022, 222 Artisan Bakery
It's the holidays and what's the holidays without cookies? Learn new and easy cookie recipes that will become your new holiday favorites! In this class we will bake soft Italian amaretti cookies, chocolate chip cheesecake cookie bars, shortbread and tea cookies, hot cocoa cookies and a quick and easy chocolate sandwich cookie!
This course contains no sessions
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Just in time for spring showers and events, learn how to make foolproof macarons with perfect shells and delicious fillings that are quick, easy and delicious!
Wednesday, March 30, 2022, Online
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