Held Sundays from 9:30am to 1:30pm
New Start Date: February 4th, 2024
The February 2024 session is sold out! Please call or email to be placed on our wait-list!
About:
The 6-Week Bread Series is designed for those who want to learn how to make, knead, and bake their own rolls, loaves, and other varieties of bread. This program is helmed by our Head Pastry Chef Instructor Susan Kolman who is ready and willing to bring their multiple years of experience to the table. Each week, students will listen to Chef Susan’s lecture before working in the kitchen on their weekly topics. This program is open to any and all skill-levels.
Due to the length of each day of class, we advise students to bring in their own lunches. This is recommended but not required.
Curriculum:
Topics for the Bread Series will focus on a gradual learning curve; the first few weeks will focus on more entry-level topics while the final classes will require a bit more knowledge and know-how (which you’ll accumulate throughout the program). For each weekly topic, scroll down below:
Week 1:
- No Knead Boule
- English Muffin Loaf
- Rosemary Flatbread with Blue Cheese and Grapes
Week 2:
- Sweet Bread Doughs – Brioche, Babka
- Cinnamon Star Loaf
Week 3:
- Shape and Bake Brioche and Babka
- Hawaiian Rolls
Week 4:
- Marble Rye
- Potato Bread
- Whole Wheat Sandwich Bread
Week 5:
- Pretzels
Week 6:
- Focaccia
- Challah
Financial Details:
Cost:
The total cost for the 6-week series is $540.00 per student. Payment can be made via the PayPal link below or through Classic Cooking’s staff with a phone call or email.
No additional costs (chef jackets, personal equipment, textbooks) will be charged.
Notes:
Certain weeks of the program may be pushed back for other events. Classic Cooking keeps all currently enrolled students updated with any schedule changes.