A staple in every culture, bread is the food that most unites humankind. Join us for a hands-on lesson that spans source to table, and provides you with techniques you can apply to your own bakes. In this session, we’ll cover:

• Different bread grains and how they’re processed for consumption
• Leavening agents, including starters
• Keys to making a well-balanced dough
• The care involved in mixing, proofing, scoring and baking breads

In this class, you will have the opportunity to make and take home your own starter and two different kinds of bread – 10 Grain Loaf and French Baguette.

About the teacher: Chef Michael Feigenbaum is a graduate of California Culinary Academy and has more than four decades of professional baking experience, including owning and operating his own catering and bakery establishments. Michael is a wealth of knowledge and loves sharing his experience with others who are passionate about the culinary arts.

Please note:

As always, our priority is the health and safety of our customers and staff. We employ cleaning and sanitizing procedures recommended by local health officials, and we ask that anyone who is feeling unwell stay home.

This class is limited to 6 participants. Minimum 4 required to keep the class date.

Every individual who participates in the class must register. The class registration fee is non-refundable. If you are unable to attend the scheduled time, we can offer a credit to be used for future classes.

This class is intended for adults. Children over the age of 10 may participate if accompanied by an adult (separate registration), and a parental consent form is completed by a parent or legal guardian.

We cannot guarantee that anything is nut or gluten free. If you have any allergies or medical concerns, please contact us prior to registration. You are responsible for advising us of the type and severity of your condition. We will try to accommodate you to the best of our ability.