Upcoming BAKE! Classes

August
22
2014
8:00 am
to
12:00 pm
Some of our tastiest savory recipes together in one class, all made with a variety of techniques. You’ll make focaccia bread with caramelized onions, gorgonzola cheese, and toasted walnuts, tender and tasty bacon cheddar scones, and lángos, fried bread with savory toppings, a popular street food in Hungary.
$100.00
1 spot left

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August
22
2014
1:00 pm
to
5:00 pm
Ah, the pizza pie! A cornerstone of the American diet, and yet so few folks actually make pizza at home! We're here to show you how easy and fun it can be to make New York style and Chicago style pizza recipes. We'll fire up our wood-fired oven to BAKE! them and give you plenty of pizza samples in class. We will also demonstration Pizza Bianca, a flavorful Italian bread that is a great accompaniment to any dinner.The next time you reach for the phone to order pizza delivery, you'll remember it's just as easy (and a lot more flavorful) to make it yourself.

You'll leave BAKE! with our recipes, the knowledge to make these pizzas at home, 2 New York style pizza doughs, 1 Chicago style pizza dough, 1 wood-fired oven baked New York style pizza, 1 baked Chicago style pizza, plus great coupons.  Not to mention a full tummy from plenty of pizza snacking in class!

$100.00
6 spots left

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August
22
2014
1:00 pm
to
5:00 pm
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. In response, they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional baguette—starting with a flavorful poolish, hand rolling, 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 recipes, the knowledge to make these baguettes at home, 4 baguettes you shaped and baked in class, baguette dough to bake at home, plus great coupons.
$80.00
4 spots left

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August
23
2014
8:00 am
to
5:00 pm
Did you know you can travel from Puglia to Genoa to Sicily without leaving Ann Arbor? In Mambo Italiano, we’ll take you on a bread-baking tour across Italy and you’ll return home with loads of paesano, rustic Italian, focaccia, and sesame semolina breads and the skills to make them any time you want to satisfy the craving for an Italian holiday. This is a full day of Italian baking from the poolish to the brushing of olive oil to a nice lunch mid-day (but no napping)! While our loaves are rising we'll sneak into the Bakehouse to see it done on a much bigger scale.

You'll leave BAKE! with our recipes, the knowledge to make these breads at home, 2 rounds of paesano, 2 rounds of foccacia, 2 loaves of rustic Italian, 2 loaves of sesame semolina, a poolish to make more bread at home, plus great coupons. Not to mention a full time from a delicious lunch and bread sampling through out the day.
$250.00
3 spots left

Name of the student who will be attending this class

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August
23
2014
8:00 am
to
12:00 pm
Fruit tarts are a favorite of food photographers because they look soooo sweet and fresh and just say “summertime.” When you see too many of them on the covers of glossy magazines, you start to get the idea that they’re for experts only. Don’t believe it. We’ll show you how to make the sweet and tender pate sucree tart shells and rich vanilla pastry cream. Then we’ll compose our tarts together, teaching you how to arrange the fruit in an artful way. Next time you see a succulent tart gracing the cover of Fine Cooking, you won’t be fooled.  

You'll leave BAKE! with our recipes, the knowledge to make these fruit tarts at home, 1 large fruit tart you made in class, plus 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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