There’s something so satisfying about eating a homemade morsel of bread. Over two days, we will dive into a variety of individual breads and learn several shaping strategies, varied flours, techniques including poaching and griddling, the purpose of a lye bath (although we will use a safer baking soda bath), and make yeast breads and quick breads. Among the possibilities will be bagels, pretzel buns, English muffins, a tear-and-share loaf, biscuits, and cardamom twists.

This class is suitable for all levels of baking experience, although some familiarity with dough is helpful.

This course is open to students ages 16+. Youth ages 12-15 are welcome to register with an adult. Adult/child pairs will complete two projects and pay two materials fees. A 25% tuition discount applies to the youth registrant when registering with a full-paying adult; call to register.

• Please bring several bags or containers for bringing home 2-3 dozen baked goods.

Optional Tools

• Your favorite apron, if you wish.