Depending on how you use it, a simple mixture of flour, water, salt, and yeast can open up a world of bread baking. Join Vindi Rathnayake as she explains just what words like “proof”, “poolish’, and “oven spring” mean and guides you through various mixing, shaping, scoring, and baking techniques. You’ll bake up everyday sandwich bread; French baguettes; and ciabatta rolls, then transform them into Bruschetta and Italian panini for snacking.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.