Upcoming BAKE! Classes

November
23
2014
8:00 am
to
12:00 pm

For most people, the phrase “American bread” conjures some unfortunate stereotypes: white bread is bland, wheat bread is dry, and cornbread is just for sopping up chili. In this class, you’ll taste just how good American breads can be. You’ll learn how we make our succulent Bakehouse White, discover a 100% whole wheat bread so sweet, Bakehouse founder Frank Carollo named it after his daughter Margaret and bake our tasty, slightly sweet Northern style cornbread. Get plenty of hands-on practice at mixing, kneading and shaping your loaves too. Once you’ve taken this class, you’ll never have to settle for stereotypes again!  

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 5 loaves of bread you made in class and great coupons.
$100.00
3 spots left

Name of the student who will be attending this class

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November
25
2014
12:00 pm
to
4:00 pm
Get your buns in shape for dinner parties and holidays! Make buttery parker house rolls, crusty hard rolls, and hearty multi grain rolls. You'll get hands-on practice mixing, hand-shaping and proofing your yeasted doughs then heads home with a bag of hot buns you can be proud of. Soon you can wow your family and friends with a bountiful basket of buns you made yourself.  

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, three dozen hot rolls you made in class and great coupons.
$100.00
8 spots left

Name of the student who will be attending this class

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November
29
2014
1:30 pm
to
5:30 pm

If our Mambo Italiano class is the grand tour, this is more like a trip to Little Italy. All the fun and flavor in half the time. We’ll make ciabatta bread from Puglia and focaccia from Genoa. You'll learn all the techniques of mixing, kneading, shaping, proofing and baking these yeasted breads at home. From the tender chewiness of ciabatta to the olive oil infused decadence of focaccia, soon you too will be saying Viva Italia! 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of ciabatta, two focaccia rounds, ciabatta dough to bake later, a poolish to make more bread at home and great coupons.
$100.00
3 spots left

Name of the student who will be attending this class

(optional) Email address for class reminders

December
4
2014
12:00 pm
to
4:00 pm
Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 a.m., they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional baguette—starting with a flavorful poolish, hand rolling your dough, and ending with a very crisp crust surrounding a soft, holey interior.  Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, four baguettes you made in class, dough to bake later and great coupons.
$100.00
2 spots left

Name of the student who will be attending this class

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December
20
2014
8:15 am
to
12:15 pm
The Buche de Noel, or Yule Log, makes any holiday table instantly festive and it's an elegant finish to your special meal. We break down the Bakehouse version of this holiday classic for you and make all its components: fluffy vanilla chiffon cake, walnut rum butter cream, and chocolate butter cream. Then you'll assemble and decorate your log with fondant mushrooms and holly we provide. Wow your family and friends after class with your creation and for seasons to come.

 You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a Buche de Noel you made in class and great coupons.
$125.00
3 spots left

Name of the student who will be attending this class

(optional) Email address for class reminders

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