Learn to make bread and bake in a true wood-fired brick oven.
Learn to make bread and bake in a true wood-fired brick oven.
This class covers traditional wood fired baked Levain / Sourdough. We show you how to make the dough from scratch by hand, as well as how to ferment, shape, proof, and properly bake the bread in a wood-fired brick oven.
Our classes offer a unique opportunity to bake in a wood-fired oven and see why The Bread Stone Ovens Company is the wood-fired oven of choice for home chefs and businesses alike.
Bread Stone Ovens. Born from family tradition.
To us, cooking with a wood-fired oven means more than just food. It means quality time with our family, making food the Old World way, and having a lot of fun. Growing up in Europe, my family has owned and operated a wood-fired oven for well over a century. As a matter of fact, my family still uses the original village wood-fired oven today (pictured below).
After searching for a wood-fired oven for my own house, I realized the choices were limited. I found that no one really offered true wood-fired brick ovens like the ones I grew up with back in France. Then I came across Four Grand-Mere.
I found what I was looking for.
Four Grand-Mere is a French company offering traditional wood-fired brick ovens. Founded in 1979, their team of artisans builds wood-fired ovens with hand-laid, true refractory brick, using only the highest quality natural materials.
I was so impressed with Four Grand-Mere ovens that I decided to quit my day job, and import them to offer a "true" brick oven to food industry professionals and home gourmets everywhere.
Our wood-fired brick ovens are ideal for making pizza, bread, pies, roasts, stews, grilled dishes, smoked meats, and much more. We are located in the Dallas, Texas area and we have the ability to ship our products all over the world.
Our commercial and trailer-mounted ovens are backed by a 3-year limited warranty, and our residential ovens are backed by a 10-year limited warranty.
We keep residential ovens in stock and most orders can ship within 24 hours. Our commercial ovens require about 6 to 10 weeks to be crafted and shipped to your location.
Bon appétit!
Antoine Cantarel
Amy from Mrs. Powell’s Bakery will teach you the tricks to baking great bread. She will show how to make white bread, wheat bread and rolls. You will learn the differences in the dough and how to handle baking at our altitude. The basics of baking in a way you can understand.
Prepare to impress the family with your newfound baking skills! Learn to make these beautiful breads, how to braid, and how to bake with altitude.
Homemade bread is at once the most simple and most intimidating challenge home cooks face. It may seem like magic when flour, water, salt, and yeast come together to make everyone's favorite food, but in this hands-on class, we'll demystify the art of making bread.
Utilizing a combination of chef taught process and technique, everyone can bake the perfect loaf! Through a combination of hands-on learning and chef demonstration, in the breads, bagel & buns workshop you will be learning to prepare bagels, potato & carraway rolls and rose rolls.Â
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.
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