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IMPORTANT!

Here is the Legal Stuff

The material covered in a Bagel Maven PNW class is for HOME USE ONLY. Participants, in good faith, must agree not to commercialize what they learn in any Bagel Maven PNW class without my express, written permission.

Each attendee will be required to sign a standard participation liability waiver before the start of class.

FAQS:

Can I sell the bagels I learn to make in a Bagel Maven PNW class?

Bake and eat LOTS of bagels, share them with your family and friends, tell others about the wonderful experience you had learning to make bagels, but please do not sell or teach my formula and process. My business depends on it! Your integrity is appreciated!

Do you offer private group classes?

Yes! Private groups of up to 6 can be accommodated in my kitchen. Additionally, private group classes are available in your own home kitchen within 30 minutes of Bend, Oregon (further distances considered on request). Pricing varies. Kitchen must be adequately equipped for specific class material covered. Use the contact form for more details.

I don’t have a wood-fired oven. Is there any point in taking one of your wood-fired workshops?

Absolutely! During a wood-fired oven workshop, you will have an opportunity to experience the real thing, but you will also be taught how to approximate the experience in your own home kitchen with just a very small investment in equipment.

Do you offer vegan and gluten-free class options?

All Bagel Maven PNW classes except the babka class are potentially vegan friendly. If you are vegan, please bring your own choice of non-dairy schmear for the bagel class tasting session. A homemade vegan cashew cheese option for the wood-fired pizza class is also available upon advanced request.

Currently, my NY style gluten-free bagel is in development. Stay tuned! I also offer a gluten-free pizza crust option upon advanced request for a small additional fee due to cost of flour. A gluten-free flatbread option is also available for the Levantine mezé workshop upon advanced request for a small additional fee due to cost of flour. Note: Some gluten-free flours used in the workshop contains wheat starch but is certified gluten-free and considered a gluten-free product by FDA standards.

A word of caution for those with serious gluten intolerance, the working environment is mixed use and not gluten-free certified, and you may be working next to others using traditional gluten-containing flour. I plan to offer an all gluten-free bagel workshop soon. If you have a serious gluten intolerance condition, I will be offering a private gluten-free bagel workshop in your home kitchen.

Have another question? Contact me!