BAKE-cation Weekend: Bread
18 hours
An intensive weekend of baking some of our favorite breads: hand-rolled french baguettes, paesano, french country bread made with flour from local Westwind Mill, porter rye, braided challah, German soft pretzels, flat bread, and our famous Jewish rye. Includes breakfast and lunch each day too! While you're here enjoy the great restaurants, farmer's markets and theaters Ann Arbor has to offer.

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


$500

Saturday, September 25, 2010  8:00am-5:00pm Sunday, September 26, 2010  8:00am-5:00pm	SOLDOUT
Saturday, March 5, 2011  8:00am-5:00pm Sunday, March 6, 2011  8:00am-5:00pm