This hands-on class teaches the key points of bread baking: hand mixing and folding, shaping, proofing and baking.
DurationThis hands-on class teaches the key points of bread baking: hand mixing and folding, shaping, proofing and baking. Using the cast iron method, you'll bake bread in the Sea Wolf ovens, observing what a fully proofed loaf looks like before it goes into the oven.
You'll also cover the basics of a liquid sourdough starter, including an appropriate feeding schedule. Everyone will leave the class with their own sample of sourdough starter, a recipe for Sea Wolf's white sourdough bread, a wicker proofing basket, and a Sea Wolf tea towel.
Following the practices of craftsmanship and local sourcing, Sea Wolf offers bread and pastry in a space that’s comfortable and welcoming to everyone.
Brothers Jesse and Kit Schumann, opened Sea Wolf in 2014 as a wholesale-only business, providing sourdough bread to local restaurants. In 2016, Sea Wolf moved into the Fremont neighborhood on Stone Way N and began offering retail bread and pastries.
A few years and a pandemic later, Sea Wolf now occupies a 4000 sq ft open-plan production space on Stone Way N and supplies over 35 area restaurants and cafes. A small dining room and spacious, sunny courtyard provide space for retail customers to enjoy bread, pastry, coffee (roasted in-house by Hyacinth Coffee), local craft beer, and wine.
Sea Wolf is conscientious about sourcing ingredients from local and sustainable agriculture and produces all its bread and pastry with grain from the Pacific Northwest. Most of the produce used in the bakery comes from local farms using regenerative or certified organic growing methods.
It takes a team of many bakers and front of house staff to make it all happen. Our staff come from all different backgrounds, hometowns, and experiences. To learn more about employment at Sea Wolf, visit our employment page, shared with our sister bakery, Oxbow.
Nothing tastes better than homemade bread right out of the oven, and freshly made cheese. While this may seem intimidating, our chef at hand will show you how easily these things can be prepared at home.
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!
Yeast is a magical ingredient and we have learned that a little knowledge goes a long way. Â Yeast helps transform simple ingredients like flour, butter, sugar, and water into something truly amazing and delicious.
Join us at The Curious Kitchen for a fun class dedicated to Baking Breads! This is a hands-on cooking class. We will be baking for about 2 1/2 - 3 hours and sampling some fresh "outta the oven" breads as we go. Plus, everyone will have baked goods to take home and enjoy.
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.
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