Special Events

A Demonstration with Martin Sorge

Join us for a demonstration with Martin Sorge, winner of the Great American Baking Show in 2023.

Labeled a “great baker” by the show's celebrity judges, Paul Hollywood and Prue Leith, Sorge shares innovative twists on classic recipes, helpful tips, and engaging food stories from his easy-to-follow debut cookbook, Great Bakes: Modern Classic Recipes from the Midwest (Agate Midway, August 2026).** Highlighting the accessibility of local flavors and simple ingredients, Sorge pays homage to his Midwestern roots. Now, anyone from home cooks just beginning to explore their pantries to experienced bakers can broaden their knowledge of delicious sweet and savory treats.

Meet the Baker & Author

From setting the microwave on fire as a young child trying to make a biscuit to thriving as an internationally-acclaimed home baker, Martin Sorge’s passion for baking has shaped his career. A native of Fort Wayne, Indiana, Sorge first began sharing kitchen content via a weekly newsletter, also titled Great Bakes. Now, Sorge continues to hone his skills as a Chicago-based baker, cook, food writer, and recipe developer, blending modern creativity with Midwest comfort to create recipes that feel, smell, and taste like home. His recipes and writing have appeared in numerous local and national publications, including Chicago magazine, the Chicago Tribune, Food & Wine, and TRINK Magazine. His debut cookbook, Great Bakes: Modern Classic Recipes from the Midwest, out in August 2026, compiles more than 100 of Sorge’s favorite Midwestern recipes. These delicious, kitchen-tested treats include cookies, crisps, breads, pastries, and— yes—biscuits, from the classic Cherry Pie to ambitious showstoppers worthy of Paul and Prue. Featuring step-by-step instructions and beautiful full-color photographs, Martin's cookbook provides bakers of every level with recipes and techniques they’ll reach for again and again. Martin also posts about baking on Instagram @martinsorge, his website martingbakes.com, and in his Substack newsletter, Great Bakes.

**A copy of the cookbook is included in the price of the class.

This class is demonstration only.

There will be a tasting of Martin's bakes throughout the evening.

Mindful Bread Baking, Part 1

Bread, one of the most basic forms of sustenance that can be so delicious and comforting... And making it yourself in your own kitchen can be so addictive, too. That crunchy, caramelized, singing crust, moist crumb with irregular holes, aromas wafting from your oven, and the anticipation of how it will turn out every time....Can't beat that. Going beyond your favorite recipe, what if you could dig a little deeper and learn more about the why's of ingredients and processes used to make bread? In Part 1 of the Mindful Bread Baking series, we get curious about artisan bread's main ingredients with a focus on flour. We are artisan bakers, so we learn about baker's percentages to better understand recipes and communicate with each other. To top it off, we peek inside our favorite counter-top stone mill and pay a visit to our big stone mill in the Bakehouse.

This class is Part 1 of a 3-part technical lecture series meant as an enriching accompaniment to our hands-on classes and to serve as a foundation upon which to further build your skills as a home baker. It's full of scientific detail. Great for self-identified bread nerds and those just curious about the inner workings of artisan bread making.

Mindful Bread Baking, part 2

As covered in Part 1 of the Mindful Bread Baking series, you have your water, flour, yeast, and salt...but what happens next? How does that dough somehow turn into a beautiful, delicious loaf of bread? What are some of the key factors for a successful bake? How do you control fermentation? As it turns out, there's a lot happening behind the scenes once you mix up your ingredients and leave them to rest. In Part 2 of the Mindful Bread Baking series, we delve into mixing and fermentation for a closer look at what makes bread so magical!

You'll feel like you are in chemistry and physics class again!

This class is Part 2 of a 3-part technical lecture series meant as an enriching accompaniment to our hands on classes and to serve as a foundation upon which to further build your skills as a home baker. It's full of scientific detail. Great for self identified bread nerds and those just curious about the inner workings of artisan bread making.

Mindful Bread Baking Part 3

Why does sourdough taste the way it does? How is it that it may seem more unpredictable or more involved than yeasted bread baking? What is a starter and how do you get one going, and bake with it? Before commercial yeast, a bubbling batter of wild yeasts and lactic acid bacteria were responsible for leavening most breads. In Part 3, the last installment of the Mindful Bread Baking series, we'll focus on the theory of sourdough or naturally leavened artisan baking, helping you understand how sourdough works and the factors that contribute to its nuances and success. Without putting on lab coats, we'll all get curious and try to answer any sourdough-related questions that may have arisen (pun intended) for you over the course of the 3-part lecture series.

This class is Part 3 of a 3-part technical lecture series meant as an enriching accompaniment to our hands-on classes and to serve as a foundation upon which to further build your skills as a home baker. It's full of scientific detail. Great for self-identified bread nerds and those just curious about the inner workings of artisan bread making.

Fancy Schmancy Holiday Cookies 2026