Even the pickiest eaters will have a hard time resisting the aroma of fresh baked breads. Join North House intern Sarah Robinson as she puts her considerable experience teaching beginning bakers the magic that happens when yeast, flour and water combine to work. Bring the family and learn about the science, techniques and taste of good, honest bread. We’ll create some kid-friendly culinary delights in the wood-fired brick oven and conventional ovens, including bread bears, pastry spirals and cinnamon snails. You'll go home with a packet of easy-to-use recipes and tummies full of baked goods.