Winter / Spring Workshops
Cookies, Crackers & Rustic Bread – Saturday, February 3rd, 9am-3pm
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 some whole grain flour (some of which will be freshly milled in house 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 9am-3pm
Morning coffee/tea & 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 17th, 9am-4:30pm
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-4:30pm
Morning coffee/tea & 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 12th, 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.
Available on our online store in March. To pre register email firstname.lastname@example.org or call (415)663-8441. *
* All workshop and event sales are transferable but non-refundable.