3 hours

Participants will learn how to bake classic baguettes, rustic herbed fougasse, and the ultimate enriched bread: brioche.

Other topics covered in class include:

• What is a pre-ferment
• How to make and use a poolish
• How to shape baguettes and epi bread
• Stone baking method for baguettes
• Working with heavily enriched doughs

We will be working with more advanced yeast bread techniques and pre-ferments, so some knowledge of bread baking is helpful, but not required.

More Info

This class is for ages 16+.

All tickets are priced per person as we keep our classes small.

All tickets are final sale and non-refundable or transferable to another date. If you are unable to attend after purchase, you may gift your ticket to a friend.

Allergens & dietary restrictions: This class includes wheat, dairy, and eggs. Please note that our kitchen regularly uses most major allergens.