This class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
DurationThis class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
The class will be broken up into two parts. On day one we will mix and shape dough intended to be baked off the next day. In the down time we will discuss various elements a baker must use to help them throughout their process.
On the Sunday we invite you to come back to bake off the dough. While patiently waiting for warm fresh bread to come out of the oven we will answer any questions you may have before sending you home with your weekends hard work.
We offer a variety of breads, just not all at the same time. We are a micro bread bakery, not your conventional commercial bakery. We are tiny, 744sq ft to be exact. The dough for our bread is started in a small mixer and finished by hand.
The flour we choose to use is mostly North East regional grain from New York, Vermont and Maine. We supplement a portion with King Arthur brand flour with the hopes to transition to a fully stone-ground operation.
Each bread in our repertoire contains stone ground, freshly-milled flour milled by one of our selected millers or by us. Our bread selection varies with a few constant staples; Long Beach Sourdough, Country Sandwich, French Country, Baguettes, Croissants and Pain au Chocolate. With the exception of our Brioche, Baguettes and Croissants.
Everything is naturally leavened, meaning, all of our breads are sourdough breads. Something to be noted, our breads keep longer when sliced when needed. We do not have a bread slicer and we do not slice bread. Please respect this policy prior and post purchasing our bread.
Using only four ingredients, you'll make, soft on the inside, crunchy on the outside homemade french bread. Â You'll learn how to replicate the baguette, and the rest of the treats, using products and utensils you have at home.
You bring the bubbles and we’ll supply fresh, seasonal juice for mimosas. Let’s eat, too! We’ll make buttery, layered, flaky biscuits topped with comforting sausage gravy to achieve southern biscuit heaven.
We’re incredibly excited to offer our classes in person once again for all of you hungry folks of San Francisco!!! This 2 hour class is limited to a small group so each and every one of you will get plenty of attention and hands-on experience.
We’ll teach you how to make a soft, fluffy white bread, cheddar biscuits and scones – flavors will vary – blueberry, ginger, orange, etc. Whatever we’re in the mood for that day!
Bread Making class is offered by Delishes Dishes. Do you want to learn how to prepare healthy meals for your family?  Perhaps how to master the art of making sauces?  Cooking vegetables properly?  The various ways to season food? So many possibilities!!! Chef Daphne can teach you how!
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