Skip to main content

Kim Ode

Edina, MN
North House Folk School photo of instructor, Kim Ode

Kim has written two cookbooks for the Minnesota Historical Society Press: Rhubarb Renaissance, and Baking With the St. Paul Bread Club: Recipes, Tips, and Stories, which was a finalist for a Minnesota Book Award. She’s also a North House alum, having learned to make her wood-fired brick oven from the legendary Alan Scott. For eight years, she wrote the monthly Baking Central feature for the Taste section of the Star Tribune, where she also was a feature writer for 33 years. She and her husband, John Danicic spend as much of their summer as possible sailing on Lake Superior.

Current Courses Offered by Kim Ode

0.5 Days
Teaser image for Better Butter Baking: Online Course

Better Butter Baking: Online Course

We know that butter makes it better. But which butter? Why unsalted? What’s behind the magic? We’ll make a batch of Kouign Amann, a French muffin-like pastry from the Brittany region with the flakiness of laminated dough and the crunch of caramelized sugar. Then we’ll move over to Austria to…
Fri, Nov 6th, 2020  –  Sat, Nov 7th, 2020
5-6 pm Friday night, 10 am-1 pm Saturday CT
Instructor: Kim Ode
0.5 Days
Teaser image for Small Breads: Pretzel Buns, English Muffins, and Buttermilk Biscuits Online Course

Small Breads: Pretzel Buns, English Muffins, and Buttermilk Biscuits Online Course

Discover the satisfaction of making your own pretzel buns for sandwiches, fresh English muffins for breakfast, or the flakiest buttermilk biscuits for any meal. Baking your own bread is fun and economical, but it also enables you to vouch for every ingredient. We’ll explore the role of lye in a…
Fri, Nov 6th, 2020
10 am-1 pm CT
Instructor: Kim Ode

Past Courses Offered by Kim Ode

Better Butter Baking

Breads for Everyday Baking: Youth in the Kitchen

Catching the Rye: Beyond Bread

Ethnic Pastries: A European Tour

From Noodles to Strudels

From Noodles to Strudels Online Course

Nordiska Kakor: Nordic Cookies Online Course

Nordiska Kakor: Seven Nordic Cookies

Reinventing Rhubarb: Savory and Sweet

Slow Breads: Using Time to Develop Flavor and Texture

Small Breads: Pretzel Rolls, English Muffins & Bagels