Spring bread is here, and there is nothing more spring than brioche bread! Delicious savory options, as well as a couple of sweet choices. Learn how to make three perfectly scrumptious brioche bread.
DurationSpring bread is here, and there is nothing more spring than brioche bread! Delicious savory options, as well as a couple of sweet choices. Learn how to make three perfectly scrumptious brioche bread.
Menu:
In 1973, Martha Kaemmer and her sister Mary Rice thought that the time was ripe for a culinary awakening. Cooks was born in a 1,500-square-foot storefront at the intersection of Grand Avenue and Lexington Parkway, in St. Paul.
There were four employees and approximately 250 different items for sale. Mary left a year later to pursue a new culinary journey in Bayfield, WI. Martha carried the company forward for more than 30 years.
In this 3 month workshop, our students will learn everything that they need to know about bread! You will learn about decorative breads, sweet breads, baguettes, Italian breads, basic baking techniques and more!
Prepare to impress the family with your newfound baking skills! Learn to make these beautiful breakfast breads, and how to bake with altitude.
Stuck on how to begin baking? Doughs 101 is designed to inform the basics of three distinct types of baked goods. Sweet, savory, puffy, crunchy, they're all covered. Good for beginners, or those less comfortable with baking.
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!
You will learn all about sourdough, and how to make your first loaf of sourdough bread with organic flour and local sourdough starter. Nothing tastes quite like fresh-baked, naturally leavened bread!
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