Breads 101 (Spring/Summer)

This introductory baking experience is designed to teach the essential foundations of working with leavened doughs and understanding the science behind successful bread making. Participants are guided by experienced chefs who carefully explain each stage of the process, from selecting the right ingredients such as yeast and flour to mastering mixing, fermentation, shaping, and baking techniques. The class offers a hands on learning environment where students actively engage in creating a variety of breads, gaining insight into how texture, flavor, and structure develop through proper technique and timing.

Throughout the session, participants collaborate in a professional kitchen setting to prepare a selection of breads that showcase different styles and methods, including soft focaccia, tender English style muffins, and a rustic artisan loaf. This allows students to experience the full range of bread making possibilities while building confidence in their skills. All ingredients, tools, and equipment are provided, and safety guidelines such as appropriate attire are required. The class encourages teamwork, creativity, and curiosity, while also maintaining a structured and supportive environment. Due to the shared nature of the recipes, modifications for dietary needs are limited, and participants are encouraged to fully engage in the standard preparation process.