Upcoming 2017 Workshop Schedule

Breads, Community, Process | Comments Off

Cookies, Crackers & Rustic Bread – Saturday, February 18th, 10am-4pm

In this class, we will bake an eclectic assortment of baked delights. Some alternative flours will be featured in these take home recipes. We will make cookies, biscotti, crackers & a version of our rustic Pain au Gros Sel. Our recipes will incorporate either whole grain Rye or Spelt flour, some of which will be freshly milled for our purposes, and/or sourdough culture. You will learn what a sourdough culture is, how to care for it and you will feed your own culture to take home for personal use. Recipes, baked goods and sourdough starter will be going home with you!
Class runs from 10am-4pm
Morning coffee/tea and scones, and a light lunch is included. Please inform us of any food particularities and/or food allergies when registering.
Click here to register.


Beginning Sourdough Bread Workshop – Saturday, March 18th, 9am-4pm

If you have ever wanted to learn how to bake your own bread at home, using a sourdough culture, or you’ve started to bake your own bread but you want to learn more, this class is for you. This class is hands on and fun. Taught by Celine Underwood, founding baker at Brickmaiden Breads. What is sourdough culture? What is gluten? What makes a successful & beautiful loaf of bread? Through conversation and hands on experience you will become acquainted with the art of sourdough baking. You will cultivate your own natural starters and we will discuss their care. You will be introduced to hand mixing & forming loaves, helpful materials and tips for a satisfying home bake, & a recipe to take home. We will use both whole grain and sifted flour. Attendees will take home starter, pizza dough & fresh loaves of bread.
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, May 27th, 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.
Email or call us at (415) 663-1203 to reserve your spot


Kid’s Pizza Party and…Dessert! Workshop! – Saturday, June 10th, 10am-2pm

We’ll be mixing pizza dough, making gooey cookies, tossing salad with a homemade dressing, prepping our ingredients, baking delicious pizzas, and devouring all of it! Throw a little kitchen etiquette in there and parents can sit back and relax while their kids make the next meal! Kids will take home the recipes for pizza dough and cookies.
Ages 9-14 are welcome.
Class runs from 10am -2pm. Please inform us of any food particularities and/or food allergies when registering.
Email or call us at (415) 663-1203 to reserve your spot