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.
DurationWe’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:
Keep your sourdough starter healthy and active
Mix a batch of whole grain sourdough bread
Shape a loaf of bread
Turn your home oven into a professional bread oven
Expertly slash your loaf in the moments before loading into the oven
and much more
JBB is a small team of bread bakers who specialize in freshly milled whole grain sourdough. Josey Baker is a bread baker, published author, teacher, public speaker, and business owner based in San Francisco.
He’s the founder of the bakery Josey Baker Bread, and co-owner of The Mill, a cafe/bakery in San Francisco, CA that he runs with Four Barrel Coffee. Josey is the author of Josey Baker Bread (Chronicle, 2014), and leads a small team of bread bakers & pizza makers who specialize in freshly milled whole grain sourdough.
He was born in New York, raised in Vermont, and moved to San Francisco in 2005. He started baking in the spring of 2010, and founded Josey Baker Bread that fall. By the following summer he was baking full time, was writing his first book, and had begun work to open his bakery, The Mill.
Josey has taught baking workshops all over the world, and has a loyal and passionate community who love bread. He takes great pride in working to embody a balance of integrity, quality, compassion, and fun in everything he does. He currently lives in Oakland, CA with his outrageously great wife and son.
Learn to bake like the pros as we master the perfect techniques for Handmade Breads, Pies, Pastries, Cookies & Cupcakes!
During this class, you'll learn how to make perfect Italian sourdough bread with the same equipment you can find in a regular home kitchen.
Join us for some delicious bread baking. In this workshop, students will learn how to work with enriched bread doughs.
The Specialty Desserts & Breads associate degree and certificate at Seattle Central College’s Seattle Culinary Academy features comprehensive step-by-step training from nationally recognized chef instructors to prepare you for a rewarding career in restaurants, bakeries and beyond.
You will make a versatile brioche dough which will be used to make burger buns and cinnamon rolls, paired with sweet or savory cream cheese frosting. Ages 11+, students under the age of 16 must attend the class with an adult ALSO registered in the class. This is a 3 hour class.
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