Fall 2017 Workshop Schedule

Breads, Community, Process | Comments Off

Pastry Workshop – Saturday, October 14th, 9am-1pm

After many requests we designed this workshop for our pastry fans. Over the course of 4 hours you will learn to mix and bake our flaky and delectable scones, roll out crackers that will impress your guests, and mix a pie (or galette crust) that melts in your mouth. To top it off, you will get to taste all of it and take home any leftovers as well as recipes.

Class runs from 9am-1pm
Morning coffee & tea provided.
Click here to register.


Beginning Sourdough Bread Workshop – Saturday, November 4th, 9am-4pm

Enjoy an incredible hands on day of learning at Brickmaiden with owner & founder Celine Underwood. Our workshops offer ample opportunity to explore the basics of sourdough bread baking. We will explore the language of baking & the properties of wheat. You will learn about gluten and sourdough culture and how to mix, form, and bake your own sourdough bread.

Attendees will take home their freshly baked loaves, a recipe for future use and their own sourdough starter.

Class runs 9am-4pm
Morning coffee/tea and scones, and light lunch is included. Please inform us of any food particularities and/or food allergies when registering.
Click here to register.


Intermediate-Advanced Sourdough Bread Workshop – Saturday, December 2nd, 9am-6pm

This is a playful in depth workshop for those who currently bake and are comfortable with the process but would like to further develop their skills. Taught by Celine Underwood. In this workshop we will be using some flour that is freshly milled, in house, & experiment with different fermentation schedules and starter percentages. We will work with a variety of whole grains, sifted flour and dough. You will learn high hydration forming technique, stencil design, variations on scoring & other artistic endeavors. Attendees will take home their freshly baked bread. Our workshop groups are small and allow for plenty of question and discussion time. For those interested we can discuss baker’s percentage and building your own bread formulas.

Class runs 9am-6pm
Morning coffee/tea and scones, and light lunch is included. Please inform us of any food particularities and/or food allergies when registering.
Click here to register.