Hands-On Bread Classes & Workshops
You’re not just taking a baking class, you’re participating in a culinary experience.
Master the art of the classic New York bagel
Learn to make real NY bagels at home. This two day process is condensed into a 4-hour workshop, during which, each student will learn every step of the process. Class is suitable for both experience and novice bakers.
What you get:
Four hours hands-on instruction with printed formulas & processes
New half sheet pan & cover set to keep
All ingredients included
*NEW! Free sourdough option at checkout
Six to eight raw, hand-rolled bagels made in class, choice of toppings, boil ingredients & parchment paper so you can dazzle family & friends with what you’ve learned by finishing a batch of freshly baked bagels at home the next day.
Schmear & sample session for students to taste, evaluate & discuss class bagels — butter & cream cheese provided — BYO lox if desired
A few take-home finished bagels (whatever is left that the class doesn’t eat!)
Six months free phone or email consultation with instructor to address any troubleshooting issues down the road.
Want to be first to hear about additional future dates? Fill out the contact form.
Master the Art of the Gluten-Free NY Bagel
Want to make exceptional gluten-free NY bagels at home? Currently, you have an option to book the NY bagel workshop and select the “gluten-free option” to join a class. You must be comfortable working alongside others who will be working with gluten flours as this is a mixed workshop. An all gluten-free group workshop is coming soon! Sign up on the contact list to be notified about new dates.
Learn to make authentic babka
Learn to make authentic NY babkas at home! This two day process is condensed into a 3-hour class, during which, each student will learn every step of the process. Class is suitable for both experience and novice bakers.
Rotating selection of toppings may include chocolate tahini, cinnamon turbinado crunch, cardamom vanilla, baklava, chocolate pecan, double chocolate-chocolate chip, halvah, salted pecan caramel, brown sugar chocolate crumble, & more.
What you get:
Three hours of hands-on instruction along with printed recipes and methods
All ingredients included
One take-home finished babka with filling of choice
One lump of dough with filling of choice, syrup & parchment paper to dazzle family & friends with your fresh babka baked at home the next day
Sampling session
Hungry yet??? Want to be first to hear about more upcoming classes? Use the contact form.
Classic Challah
Learn how to mix, knead, braid, and bake the perfect challah bread. In this workshop, we will make a show-stopping Shabbat bread that is perfect for any holiday gathering. In addition to the traditional tear and share, challah can be used to make stunning French toast, holiday stuffing, bread pudding, grilled cheese, grilled PB&J, and more. Vegan option also available at checkout.
Rustic Stirato, Ciabatta, & Focaccia: Three Breads - One Dough
Learn to work with high hydration dough to make 3 different rustic breads.
Using a single, high hydration bread dough, learn to make three different styles of bread: a rustic baguette called stirato, the classic ciabatta, and deliciously versatile focaccia, each with their own unique shaping, proofing, and baking requirements.
Participants will learn how to work with tricky, sticky 80% hydration dough to build these rustic, deeply flavorful, open crumb breads. This workshop is suitable for both experienced and beginner bakers and is a great place to start when learning to bake rustic breads as the rewards are huge!
Neapolitan Pizza Workshop
Anyone can learn to make Neapolitan-style pizza at home. Whether you own a wood-fired oven or simply an everyday conventional home oven, this workshop is for you!
Spend an afternoon learning the dough formulas and processes along with every step to make stellar pies at home in this delicious workshop.
From dough to finished pie, participants will mix, knead, and shape the perfect pizza dough. We will prepare a delicious San Marzano tomato sauce, then top, and bake individual pies using two different methods: in a Portuguese wood-fired pizza oven at 900F and in a conventional home oven using a few readily available accessories to simulate the hearth environment of a wood-fired oven.
Whether you own or are considering investing in a wood-fired oven, have a smaller Ooni-style outdoor pizza oven, or you’d just like to learn how to replicate authentic wood-fired style pizza in your everyday home oven, this is YOUR workshop!
Bring your appetite because this workshop culminates with a feast of your own handcrafted, wood-fired pizza! BYO beer, wine, or soft drinks.
*NEW! Free sourdough option at check out. Gluten-free and vegan options available for small additional cost.
Working with Wild Yeast Sourdough Bread Workshop
Learn to work with wild yeast (aka sourdough) to create gorgeous, buttery flavored hearth-style breads at home
Not all sourdough breads are sour. Learn how to tame wild yeast cultures to bake deliciously buttery, crusty breads with all the health benefits of sourdough. Like it sour? Make your bread your own by learning to manipulate your levain to deliver the flavor profile you want. This sourdough workshop offers participants the most take-home bread, dough, and gear for their buck. Each participant will also receive one very well-nurtured wild yeast culture to continue their sourdough journey at home.
Ancient Grains Bread Workshop - Now Available as an add-on option in the Working with Wild Yeast Workshop
Einkorn, Spelt, and Khorasan are all ancient predecessors of modern wheat. Each has its own unique attributes; each has similar challenges. These ancient grains contain gluten, but this is not the same gluten found is today’s mass-marketed wheat flours. Its strands are weaker and more challenging to work with, but these grains produce truly delicious breads.
People suffering from gluten issues (not celiac) may find they can tolerate these ancient grains. Take it one step further and learn to culture an ancient grain sourdough starter to allow the wild yeast and good bacteria to pre-digest the gluten in the dough during prolonged fermentation.
Ancient grains aren’t just for peoples struggling with gluten. They have a complex, earthy flavor that every bread lover will appreciate. If gluten isn’t an issue, combining some ancient grain flour with modern wheat flour can produce stellar results.
In this class, you will learn how to culture and care for an ancient grain starter. You’ll then learn to mix, knead, ferment, proof, and bake ancient grain artisan sourdough bread at home.
Select the Ancient Grain add-on option in the Working with Wild Yeast Sourdough workshop.
Oh hey!
There are more classes and workshops coming soon. Scroll down for a sneak peek!
Artisan wood-fired hearth bagel half-day workshop
NY-style bagels are amazing. Wood-fired hearth-baked bagels are, dare I say, even better! Join the Bagel Maven PNW outside where we will make gorgeous, crusty, deeply golden brown hearth bagels in a Portuguese brick oven.
Maybe you are thinking about investing in a wood-fired or other backyard pizza oven. Maybe you’ve already got one. Perhaps you are just curious and want to have some fun learning something new. This is your chance to learn how to bake fantastic, world-class bagels the Old World way.
Classes coming soon!
Wood-fired flatbreads & Levantine mezé half-day workshop
Learn to make puffy pitas, laffa, and za’atar breads in a blazing hot wood-fired oven. Then learn how to mimic this style of bread in your own home kitchen with a very small investment in equipment.
What’s flatbread without the dips? Join the Bagel Maven PNW in making smoky wood-fire roasted eggplant mutabal, silky smooth hummus, Israeli tahina, nutty muhammara, authentic Israeli-style falafel, and more. Bring your appetite.
This class culminates in a Levantine mezé feast all made by YOU!
BYO beer, wine, or soft drinks.
Class offerings coming soon.
Other Bagel & Bagel Relative Classes in the Works
*NOW AVAILABLE as a free add-on NY Bagels with Sourdough – explore another layer of complexity in flavor and easier digestibility
Traditional Black Russian Pumpernickel With Sesame Seeds and Old School Caraway Rye Bagels
Egg Bagels (rich, plush, luxurious!)
Montreal-Style Wood-Fired Bagel Half-day Workshop (mildly sweet, texturally unique)
Non-Traditional Sweet Bagels (cinnamon raisin crunch, chocolate chip, and more)
Bougie Artisan Bagels (playing with unconventional inclusions)
Old School New York Bialys and Salt Sticks
Authentic Jewish Deli Rye
NJ-Style THICK Crumb Cake