Zingerman's Baking and Cooking Classes

September
27
2017
5:30 pm
to
9:30 pm

In this class we will teach you to bake your own rich and soft challah bread from scratch. You’ll create a traditional six stranded braid and a turban shape studded with rum-soaked raisins. We'll demonstrate a seeded Moroccan challah braid too. These gorgeous golden loaves fresh from the oven will be tough to resist on the car ride home. You've been warned.

You’ll leave BAKE! with our recipes, the knowledge to recreate them at home, 2 loaves of bread you made in class and great coupons.

$100.00
9 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
September
27
2017
6:00 pm
to
9:00 pm

Learn the tips to flaky and tender scones and biscuits, such as how to properly cut butter into flour. We’ll make Bakehouse classic ginger scones, sweet potato biscuits (a staple at Thomas Jefferson’s house) and Southern style buttermilk biscuits. Simple and delicious, this staple will surely become one of your favorites! 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 3 dozen pastries you made in class and great coupons.

$75.00
12 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
September
28
2017
5:30 pm
to
9:30 pm
Learn Zingerman's Bakehouse's traditional French baguette recipe in one of our best classes for new bakers. Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 a.m., they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional French baguette recipe—starting with a flavorful poolish, hand rolling your dough, and ending with a very crisp crust surrounding a soft, holey interior.  Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave BAKE! with our French baguette recipe, the knowledge to recreate it at home, four French baguettes you made in class, dough to bake later and great coupons.
$100.00
3 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
September
29
2017
1:00 pm
to
5:00 pm

Dear doughnut lovers, we created a new collection of dynamite doughnut recipes! You’ll make classic apple fritters and heavenly Zingerman’s Bakehouse ricotta cheese filled doughnuts. We’ll also demonstrate a devilish chocolate cake doughnut.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, all the doughnuts you made in class and great coupons.

$100.00
10 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
September
29
2017
1:00 pm
to
5:00 pm

Brioche is one of the most satisfyingly rich breads in the world. The scent of butter will fill the room when you learn how to make brioche dough, shape it and bake it to perfection. We’ll show you how versatile this dough is by making a traditional round tête shape, chocolate filled brioche rolls, a savory brioche roll filled with sausage, and a sweet loaf called Craquelin, the national bread of Belgium! You'll get plenty of hands-on practice in class with mixing, kneading and proofing yeasted doughs. We'll also demonstrate "bee sting" cake. You gotta try it! 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves, eight rolls, dough to bake later and great coupons. 

$100.00
4 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
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