Zingerman's Baking and Cooking Classes

August
25
2016
5:30 pm
to
9:30 pm

Some of our most delectable savory recipes have been brought together for one dynamite class! Together we’ll make focaccia bread with caramelized onions, gorgonzola cheese, and toasted walnuts; tender and tasty bacon cheddar scones; and lángos, a fried bread with savory toppings that's a popular street food in Hungary. You'll learn a variety of techniques and get plenty of hands-on practice mixing, kneading and shaping your doughs. Make these recipes at home for your next brunch or tailgate party and you're bound to even impress yourself. 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two focaccia, two lángos, a dozen scones and great coupons.

$125.00
5 spots left

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August
26
2016
1:00 pm
to
5:00 pm
Let's make dinner together! Frank Carollo,Bakehouse co-managing partner, takes you back to his family’s roots with some of his favorite flavors of Sicily. In this hands-on class you’ll make risotto with radicchio and pistachios, pane nero rolls and amaretti morbidi almond cookies for dessert. Go home with dinner for four!
$125.00
7 spots left

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August
27
2016
8:00 am
to
5:00 pm
Have you always wondered how to make naturally leavened bread at home? What is a sourdough starter anyway? In this class we will demystify naturally leavened bread for you, teach you how to make and maintain your own sourdough starter, mix and treat the dough and finally bake a loaf of crusty, flavorful bread at home. You will make three of Zingerman's Bakehouse's signature breads: our famous Farm bread, the nutritious 8 grain 3 seed bread, and our popular pecan raisin bread. We'll also demonstrate sourdough pancakes and parmesan pepper bread rolls. Your class includes a great Zingerman's Bakehouse lunch too. This is an advanced class for the dedicated baker. 

You'll leave BAKE! with Zingerman's naturally leavened bread and sourdough starter recipes, the knowledge to recreate them at home, two Farm breads, two pecan raisin breads, two grain 3 seed breads, sourdough starter to make more bread at home, and great coupons. Not to mention a full tummy from lunch and bread snacking in class.


$250.00
1 spot left

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August
27
2016
1:30 pm
to
5:30 pm

Join us to learn two Hungarian all time favorites Rigó Jancsi and Somodi Kálacs. Rigó, as we call it, is a chocolate sponge cake filled with chocolate rum cream and iced with chocolate ganache. It’s named after a famous handsome and charming Hungarian violinist! Somodi Kálacs is a Transylvanian yeasted sweet bread and the biggest bread hit we’ve had at the bakery in years. It’s a sweet buttery rich bread brushed with butter and cinnamon sugar. It’s irresistible. This class covers a variety of techniques too- from glazing your torte to rolling and folding the cinnamon swirl inside your loaf.

You'll leave BAKE! with our recipes, the knowledge to recreate them and pronounce them at home, one 1/4 sheet cake, and one loaf of bread, and great coupons.

$125.00
5 spots left

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August
28
2016
1:00 pm
to
5:00 pm

A new batch of recipes for tasty savory pies from around the world: Tourtiere: Canadian pork pie, Fatayer: Middle eastern spinach pies, Piroshki: farmers cheese filled pie from Russia / Ukraine. We’ll share the history and cultural significance of these baked goods too! You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.

$125.00
3 spots left

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