Learn the theory and the practice behind different styles of breads – chemically leavened, straight doughs, liquid sponges, and sourdoughs, including brioche, sesame semolina, French baguettes, focaccia, pain de montagne, pecan raisin and more! We’ll also break bread together every day with a Bakehouse breakfast and lunch.
You’ll leave BAKE! with lots of recipes, the knowledge to recreate them at home, a full stomach and loads of bread you made in class.