In this Introduction to Bread Baking workshop, join our head chef and instructor, Kristin “Baker Bettie” Hoffman, to walk through the process of making bread from scratch.
DurationIn this Introduction to Bread Baking workshop, join our head chef and instructor, Kristin “Baker Bettie” Hoffman, to walk through the process of making bread from scratch.
Participants will learn the importance of each ingredient and why each plays a crucial role in the bread making process.
In addition, we will go over:
Bettie’s Chicago is a retro diner-themed event space located in downtown Chicago. We offer weekly baking classes and date night events hosted by Baker Bettie.
These classes focus on giving students as much hands-on experience as possible while Bettie breaks down techniques and baking science in an easily digestible way.
Our space is also available for private classes or parties as well as corporate events. Complete with a real 1950s juke box and coke machine our unique vintage venue offers a one-of-a-kind experience to host your event!
There is nothing that quite compares to the satisfaction of making Bread. This lesson will immerse you in the techniques, use of Yeast, and process of making amazing Breads.
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!
Culinarians will rise to the occasion as Baker Katya demonstrates how to produce Italian breads from different regions of Italy; such as Focaccia, Ciabatta, Cornetto, La Ciambella, giant pagnotta, and much more.
In this class, you will learn the techniques for perfect muffins, scones, crumb cake and biscuits. This is a 100% hands on class and you will take home a lot of food!
Breads of India class is offered by Ranjana's Indian Cooking Class. Ranjana's Indian vegetarian Indian coooking classes are hands-on, informative and interactive. Each three-hour class is followed by a nine-course sit down meal. All classes are in the comfort of her home.
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