There’s something so satisfying about having a personal morsel of bread, especially when you’ve made it yourself. Over two days, we’ll dive into a variety of individual breads and learn several different shaping strategies, varied flours, techniques including poaching and griddling, the purpose of a lye bath (although we’ll use a safer baking soda bath), and make yeast breads and quick breads. Among the options will be bagels, pretzel buns, English muffins, a tear-and-share loaf, Czech kolache, biscuits, and cardamom twists. This course is open to students ages 12+ if accompanied by an adult, 16+ without. This class is suitable for all levels of baking experience, although some familiarity with dough is always helpful.

Required Tools

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

Optional Tools

• Your favorite apron, if you wish.