Special Events

Special events

BAKE! brings you rare learning opportunities with guest instructors from around the country offering a variety of talks, demonstrations and hands-on classes. Don't miss out!

Amanda Fisher Demo: A Virtual Mediterranean Vegetarian Feast

Join us for a virtual demo* that will have you falling for the art and joy of Middle Eastern flavors.

In this virtual demo, Amanda takes your taste buds on a trip to the Mediterranean as she shows you how to make five delicious recipes. She’ll begin by baking up homemade pita bread, and then, two spreads to swipe the warm, fresh pita through—a roasted red pepper dip and an impossibly creamy hummus that’s sure to ruin you for the store-bought variety forevermore. For the main course, Amanda will make maqluba, which means “upside-down” in Arabic, and is a layered dish of rice, cauliflower, and potatoes, cooked in a pot and then flipped onto a dish to serve. She’ll round out the meal with malabi, a milk pudding, for dessert, with toasted coconut and blueberry compote. All of the recipes are vegetarian (in fact, most are naturally vegan), but she also provides an option to add chicken to the main dish, making these recipes very adaptable to dietary restrictions and preferences.

This demo will be recorded and sent out after class; feel free to sit back and relax and enjoy the show!

Amanda Fisher, owner of Shuk (a fresh market pop-up) and of Amanda’s Kitchen Catering and Kitchen Coordinator at Beth Israel Congregation, shares fresh, original, and creative recipes inspired by the Mediterranean. She’s cooked all around the U.S. and Israel, from San Francisco to Jerusalem, and those travels inspire the colorful dishes she creates.

* Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. Recipes will be sent in an email with your class confirmation.*

Dates for the Class Class Format Price Class Status Register
Wednesday, April 28, 2021 - 6:00pm - 8:00pm EDT
Virtual $15.00 27 spots left

Virtual Demo: Estonian Rye Bread—from Loaf to Porridge to Granola and More

Join us for a virtual demothat will showcase how to make rye sourdough the Estonian way, as well as half a dozen ways to put that loaf to good use.

In this virtual demo, Laura Valli will demonstrate how to make 100% whole grain rye sourdough bread and discuss options for tweaking the flavor profile and crumb structure. She’ll then show us how to use that rye bread to create a beautiful savory sandwich cake, layered with beet cream cheese, egg salad, and a zesty pea spread. She’ll also share how to make garlicky bread snacks, crunchy rye crispbreads, sweet or savory rye porridge, bread truffles, and bread granola. Not only are you sure to fall in love with rye, but you’ll never again let leftover bread go to waste.

Dr. Stephen Jones, Director of the WSU Breadlab (Washington State University), will join in briefly to talk about their important work in cultivating regional and obscure wheats and other small grains, sustainable farming practices, healthy soils, and nutritional equity for our communities.

This demo will be recorded and sent out after class; feel free to sit back and relax and enjoy the show!

Laura Valli, a social anthropologist turned agronomist, is currently a Ph.D. student at the WSU Breadlab, researching rye under the mentorship of Dr. Stephen Jones. Her work investigates the role of rye in the agricultural system of the US, people’s attitudes toward foods containing rye, and potential future scenarios for this vastly under-appreciated grain. Influenced by her academic work, Laura uses whole grains exclusively and adds rye flour to all her bakes.

Prior to moving to the US, Laura helped to found and establish the first-ever organic café (focused on porridges made from local grains) and coffee roastery in her home country, Estonia. She has represented Estonia at the World Aeropress Championship in South Korea and Australia and participated in the World Porridge Championship in Scotland. 

More information about the WSU Breadlab can be found here. 

* Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program. Recipes will be sent in an email with your class confirmation.*

Dates for the Class Class Format Price Class Status Register
Thursday, May 13, 2021 - 6:00pm - 8:00pm EDT
Virtual $15.00 139 spots left

Jewish Rye and Walnut Currant Rugelach with Amy Emberling and BAKE!

Join Amy Emberling, Zingerman’s Bakehouse Managing Partner and cookbook author, and the BAKE! Staff for a hands-on afternoon of baking. Together, with Amy, we’ll make two of our favorite Bakehouse items—Jewish Rye and Walnut Currant Rugelach—sharing our stories and baking tips and tricks along the way. Amy will also share her knowledge and insight about these Jewish favorites, including how to make a traditional rye sour starter, and she'll also talk about the Bakehouse’s journey into freshly milled flours. 

This class will include a kit that will be shipped to your house (included in the price of the class) to arrive in time for the class. 

What the kits will (and won’t) include:

For the Walnut Currant Rugelach, BAKE! will provide:

  • Sea Salt
  • Pastry Flour
  • Toasted Ground Walnuts
  • Currants
  • Granulated Sugar
  • Cinnamon
  • Pastry Brush

You will provide: 

  • Unsalted Butter 
  • Cream Cheese  

For the Rye Sour, BAKE! will provide:

  • Freshly Milled Rye Flour
  • Whole Caraway Seeds
  • Instant Yeast
  • Cheesecloth

You will provide:

  • Water
  • Onion

For the Jewish Rye, BAKE! will provide: 

  • "Old"
  • Instant Yeast
  • Ground Caraway
  • Sea Salt
  • All-Purpose Flour
  • Lame with Razor Blades
  • Plastic Card

You will provide:

  • Water

Upon your registration, you will receive the recipes, an equipment list, a grocery list for the items you will need to provide, the Zoom link, and an overview of the class. 

Since our Jewish Rye requires a Rye Sour, which must be mixed the day before class, we will send a short video directly to your email a week before class on how to prepare the Rye Sour. 

Dates for the Class Class Format Price Class Status Register
Saturday, May 29, 2021 - 2:00pm - 6:00pm EDT
Virtual $150.00 21 spots left