Class Is In Session
When our schedule permits, we offer baking classes at our bakery. These classes vary from in depth 5-6 hour hands-on classes, to smaller (2-3 hour), specialized classes. Learn more about each class, or join our waitlist here:
Artisan Baking 101
If you've been on the fence about getting your hands a little doughy, now is the time! Our Artisan 101 Baking Class is an extensive, hands-on experience that will leave you with the knowledge you need to start baking your own delicious loaves of homemade bread. You'll learn about the different types of flour, when you should be using them, how you should be using them, and everything you need to know about producing conventional artisan loaves.
Our classes are small and highly interactive, be prepared to get messy, nobody leaves the bakery without baking a loaf of bread. Plus, it's one of the rare occasions where you don't have to clean up after yourself, so take advantage of it!
You'll be mixing, shaping, proofing, and scoring multiple loaves. And yes, you get to take your creations home with you, along with the recipes and the experience to make many more loaves.
Sprouted Baking 101
Have you taken our Artisan 101 class and are now ready for the next level of baking? Or, are you a seasoned bread baker, but you would like to get your hands doughy with some sprouted flour? Perfect.
We offer an advanced class on a limited basis to teach baking with organic sprouted flour. We require that you either already have a working knowledge of bread baking, or have taken our Artisan 101 baking class prior to signing up for this class.
Specialty Baking Classes
Occasionally we have special baking classes that are tied in to current holidays, or our current desires (Pizza & Beer, anyone?). These classes run more more infrequently, but are seriously fun to attend. Past classes include SproutedHoliday Baking, Pizza & Beer, Pretzels 101, and Ciabatta 101. These classes are not as long as our core Bread Classes, so you can expect to spend, on average, about 3 hours or so with us. You will learn everything you need to recreate what we do in the bakery in the comfort of your own home, and you'll have a great time doing it. You bring home what you make (as long as you don't eat it all in class!) as well as the recipes and instructional pamphlets.
Below is a list of our scheduled classes, please note, in order to fully reserve your spot, you must complete the checkout process. Signing up for the class and filling out the form adds it to your cart, please ensure you checkout to reserve your seat.
In this 2-3 hour class you'll learn how to bake quick breads, cookies, and mini-cakes using organic sprouted wheat flour. Since we are gearing up to the holidays, we decided to teach you how to bake three (3) different kinds of goodies.
Classes are small and highly interactive. Chef Marni will teach you the variances of working with sprouted flour to achieve marvelous results. You will learn everything you need to know to turn out your own magnificent quick breads, cookies, and mini-cakes at home.
You'll work with 3 different recipes and learn the techniques and tools necessary for each. Of course, you'll be bringing home the recipes as well as your finished creations at the end of the class.
Class begins at 11 a.m., and we will have goodies and coffee (or water!) available for you.
It's back! Our artisan pizza class is here, with accompanying beer flights! We had a blast last time and man did we ever make some delicious pizzas!
In this 2-3 hour class you will learn how to make traditional pizza dough, have your choice of toppings (including prosciutto di parma, which is the hands-down best pizza topping), and a flight of beer for each student attending! You will leave with your pizza, the recipe(s) we make in class, as well as a short pamphlet with tips and tricks that you'll need when you start making pizza at home.
Pro-tip: Having a make-your-own-pizza night is basically the best kind of party ever, and it's even better when you can show off your amazing pizza-making skills.
Class starts at 11a.m.! Eat a light breakfast and bring a pencil/pen for notes!
In this 2-3 hour class we will focus entirely on pretzels! We have a great pretzel recipe to share with you, and we will have Green Bench Brewing Company spent grains in our pretzel dough. We do a 24 hour ferment on our pretzel dough, but don't worry, we will go through the process of mixing the dough with you, too.
Each student will learn every aspect of how to make delicious pretzels at home, including our traditional German style lye dip and hand-shaping techniques. We will bake traditional, cinnamon sugar, and cheese pretzels.
You will leave with your pretzel creations, the recipes, and a few notes we've written up for you to keep. Bring a pencil/pen and get ready to get doughy! Class starts at 11a.m.
In this 4 1/2 hour class you'll learn all about the different types of wheat flour, when you should be using them, how you should be using them, and what you need to know about producing conventional artisan loaves.
Classes are small and highly interactive. Be prepared to get messy...nobody leaves the bakery without baking a loaf of bread.
Chef Marni will take you through the method of mixing, shaping, and proofing conventional wheat flour doughs, and will teach you everything you need to know to turn out your own magnificent loaves at home.
You'll work with different recipes and learn the techniques and tools necessary for each.
Students will take home the recipes as well as loaves of each of their creations to savor upon.
Bring paper and pencil for note as well as a bag to bring home all of your goodies!
Class begins at 9:30 a.m., and yes, we will have coffee waiting.
In this class you’ll learn all about sprouted wheat flour, its benefits and why you should be baking with it. Chef Marni will take you through the differences of baking with sprouted wheat flour vs. conventional wheat flour and will teach you everything you need to know to turn out your own magnificent loaves at home.
Classes are small and highly interactive. Be prepared to not only take notes but also roll up your sleeves and get messy. (Don’t worry, we’ll have an apron for you.) You’ll work with three different recipes and learn the mixing, proofing and shaping techniques necessary for sprouted flour baking.
Students will take home the recipes for the loaves we make in class (including our coveted Ezekiel Bread!) as well as their loaves (expect at least 3 loaves per person!). Bring paper and pencil for notes as well as a bag to bring home your goodies.
Note: We require that you either have previous bread baking experience, or, alternatively, have taken our Artisan Baking 101 Class, before signing up for this advanced class.
Sometimes this list will be empty, fear not! It just means we are formulating our next batch of classes and carefully fitting them into our schedules. Feel free to sign up for our waitlist below to be sure you get first dibs on any future classes!
Join the Waitlist