Upcoming BAKE! Classes

October
23
2014
5:30 pm
to
9:30 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 a cornbread recipe comes certified by a true southern baker. 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
8 spots left

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October
23
2014
5:30 pm
to
9:30 pm

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class we take you through the steps of making your own fondant that actually tastes good. . That’s right, fresh hand-made fondant from scratch!  We'll show you the basic techniques for coloring, shaping and cutting out fondant. Then you'll split, fill, cover and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking “How did you DO that?!” 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6" cake you decorated in class, fondant to use later and great coupons.
$125.00
6 spots left

Name of the student who will be attending this class

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October
24
2014
1:00 pm
to
5:00 pm

We created this class to honor the opening of Zingerman's Delicatessen in 1982. Learn to make our Jewish rye bread and black magic brownies, old time favorites and hummingbird cake- a new favorite with pineapple, pecan, coconut, banana and cream cheese frosting. Find out what a rye sour is and the secrets behind our rye bread's flavor. We’ll serve our deli meats and sandwich fixins to go with your bread and end the class with iconic Zingerman’s treats: a sandwich, a pickle, a brownie and a toast to many years of great customers.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a satisfied tummy, great coupons, and everything you made in class: a loaf of rye bread, rye sour, hummingbird cake, and black magic brownies.

$125.00
4 spots left

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October
25
2014
1:30 pm
to
5:30 pm
We all know that whole grains can be good for us, but that’s not the only reason to eat them. With the right recipes and techniques they can taste great too. We’ll teach you to make Bakehouse Country Wheat bread, a whole-grain raisin bread, and a masterful multi-grain bread. This class will change how you think of whole grain bread. 

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

Name of the student who will be attending this class

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October
29
2014
5:30 pm
to
9:30 pm

Calling all chocolate lovers to make mud pie and dangerous cookies. You'll learn our newest hit at the Bakehouse, the Mississippi Mud Pie. It's decadent for sure and full of new techniques to learn: a new brownie recipe, soft chocolate ganache and toasted meringue! For a daily chocolate fix to nibble on, we'll teach you our Triple Trouble Chocolate Cookies made with caramelized milk chocolate pieces. They're an insider favorite at the Bakehouse and dangerously good. 

You'll leave class with our recipes, the knowledge to recreate them at home, one mud pie, 18 cookies, and great coupons.

$125.00
5 spots left

Name of the student who will be attending this class

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