Workshops/Classes

cost – $20
Duration – 2 hours

– sourdough pizza ( dough hydration, flour, flavor)
– how to pack flavor into the pizza dough
– fermenting the dough
– how to shape the pizza
– how to get the open airy crust
– oven temperature
– using a home oven vs using a pizza oven
– getting the leopard spots

What you need:
Instructions are provided in the event details.

cost – $25
Duration – 2 hours

– making the batter without a mixer
– how much eggs to add (when to stop)
– what is the perfect batter consistency?
– how to fix a faulty batter?
– piping technique
– how to bake (dry out ) correctly
– making a craquelin paste and how to use it
– equipment needed
– how to fill and glaze

we will also make a simple ganache and chocolate whipped cream to fill these

cost – $35
Duration – 3 hours

What you will do:
– Mixing the dough
– Performing coil folds
– bake later
Demonstrations:
– shaping techniques
– slashing/ scoring
– baking
Topics:
– Bread baking basics (science)
– Gluten development
– Necessary tools for bread making
– Flour 101, artisan flour, flour specification
– Incorporating “Wholemeal” and/or wholegrain flour
– Fermenting (same-day vs overnight)
– Controlling sourness/flavor
– Preferments/ sourdough alternatives
– Q & A

cost – $25
Duration – 2 hours

– We will laminate a puff dough from start to end
– 2 book folds during the workshop & more later
– Learn how layers are created
– Book fold vs letter fold
– Flour & butter choices
– Learn how to use this lamination in other products like croissants
– All the issues with lamination and how to prevent them
– Q & A

What you need:
pre-made dough and butter block
Instructions are provided in the event details.