Join artisanal baker Leo Baduria for this fun, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée
DurationJoin artisanal baker Leo Baduria for this fun, hands-on workshop where participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée.
You will learn how to make dough from scratch, how to handle it from kneading and resting to stretching and shaping, as well as tips on timing and temperature for baking.
The Dep is a unique food venue that hosts an eclectic range of food events.
Founded in 2011 by Len Senater, The Dep is an ongoing, evolving experiment, prototype and proof-of-concept exploring food’s role in building community, creating opportunity and celebrating diversity. It has evolved over the years into a kind of convivial urban food hub where food producers, creators and consumers can connect and explore new food ideas in a fun, informal setting.
To find out more about The Dep, you can check out what others have written (like Spacing Magazine or Yonge Street Media), read some customer reviews (4.6 out of 5 stars!), or dig into my own slightly ranty manifesto.
In early 2016, the Dep extended an invitation to newly-arrived Syrian refugees who found themselves stuck in hotels for many weeks, with no access to kitchens to cook for themselves or their families.
This blossomed into the wildly successful Newcomer Kitchen, a non-profit social enterprise that invites newcomer women to prepare and sell meals in a fun, social setting, while earning revenue through dignified, meaningful work.
Learn everything you need to about Sourdough in this Hands On Masterclass with Chef Deniz!
You will learn to make the perfect hamburger bun and other styles of bread rolls from start to finish. These buns and rolls use only basic ingredients, but with superior results that you can easily achieve in your own kitchen at home.
This course will allow you to bake a nice variety of breads: multigrain bread, Viennese bread, bagel, baguette, etc.
Learn the art of crafting this cake-like fruit bread, from its origins in a 1330 monastery near Leipzig to its evolution into a Christmas treat allowed by Pope Innocence VIII in 1491.
Yeast has certain requirements that it needs in order to help ‘rise’ your dough. This class will give you an excellent understanding of things like; Moisture, food for yeast, temperature, acidity, and time.
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