BAKE-cation Week: Bread
36 hours
Learn the theory and the practice behind different styles of breads - chemically leavened, straight doughs, liquid sponges, and sourdoughs, including brioche, sesame semolina, French baguettes, focaccia, pain de montagne, pecan raisin and more! We’ll also break bread together every day with a Bakehouse breakfast and lunch.

You'll leave BAKE! with lots of recipes, the knowledge to recreate them at home, a full stomach and loads of bread you made in class.

2010 sold out! 2011 dates now available.
$1000

Tuesday, July 26, 2011  8:00am-5:00pm Wednesday, July 27, 2011  8:00am-5:00pm Thursday, July 28, 2011  8:00am-5:00pm Friday, July 29, 2011  8:00am-5:00pm