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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

Teaser image for <p>Better Butter Baking</p>

Better Butter Baking

We know that butter makes it better. But which butter? And what’s behind the magic? We’ll explore the wonders of lamination and see how only a few folds of butter and dough result in dozens of flaky layers. Croissants will be the main attraction, as we make both the classic…
Fri, Nov 5th, 2021  –  Sat, Nov 6th, 2021
Day 1: 4pm-5pm and Day 2: 9am-4:30pm
Instructor: Kim Ode
Teaser image for More Small Breads: Bialys, Wool Bread, Rye Buns and Scones

More Small Breads: Bialys, Wool Bread, Rye Buns and Scones

Individual breads are fun to make, a pleasure to serve and a joy to eat. We cover a range of cultures with savory Jewish bialys with the filling of sautéed onions and poppyseeds; some salty Scandinavian rye buns called sigteboller that are both crunchy and delicate, and English scones that invite endless…
Sun, Nov 7th, 2021
9am-5pm
Instructor: Kim Ode

Past Courses Offered by Kim Ode

Better Butter Baking: Online Course

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

Pastry Pleasures -Strudel & Danish Pastry: Online Course

Reinventing Rhubarb: Online Course

Reinventing Rhubarb: Savory and Sweet

Slow Breads: Using Time to Develop Flavor and Texture

Small Breads: English Muffins, Biscuits & Buns Online Course

Small Breads: Pretzel Rolls, English Muffins & Bagels