Special Events

Special events

BAKE! brings you rare learning opportunities with guest instructors from around the country offering a variety of talks, demonstrations and hands-on classes. Don't miss out!

Creating Regional Grain Economies with Amy Halloran

Mills used to be as common as the name Miller, but that hasn’t been the case for more than 100 years. Learn how emerging regional grain systems are creating new relationships from field to loaf, and who is pioneering this work in the Midwest. A smattering of sweet and savory snacks will be served! Books will be available for purchase and signing. You're also invited to have Amy sign your own copy after the talk.

Amy Halloran likes pancakes so much she wrote a book about their main ingredient: The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in upstate New York, where she runs a food pantry and community meals program.

For a sneak preview, check out our interview with Amy on our blog!
 

Dates for the Class Price Class Status Register
Sunday, October 27, 2019 - 2:00pm - 4:00pm
$20.00 39 spots left
The New Bread Basket by Amy Halloran

Sourdough Tortillas and English Muffins with Amy Halloran

Understanding and using natural leavening can be very intimidating. This class will dig into the basics of using stone ground, whole grain flours, and maintaining a sourdough culture. Making English muffins and tortillas will develop your familiarity with sourdough. The wild flavors of freshly ground flours will turn these easy homemade staples into everyday specialties.

Amy Halloran likes pancakes so much she wrote a book about their main ingredient: The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in upstate New York, where she runs a food pantry and community meals program.

Dates for the Class Price Class Status Register
Tuesday, October 29, 2019 - 6:00pm - 8:00pm
$45.00 Sold out Add me to the waitlist
Shauna Sever, baker and author of Midwest Made

Midwestern Baking with Shauna Sever

When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their cultural heritage into the foodways of the American Midwest. European sensibilities are instilled in midwest pies, breads, cookies, and pastries yet they manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen.

Join Shauna for an evening of classic Midwestern baking, where she’ll demonstrate some comforting recipes, including:

Nebraska Runzas, soft yeast rolls filled with ground meat, cabbage, and onions
Taffy apple salad
Bumpy cake

You’ll leave BAKE! with recipes, the knowledge to recreate them at home, happy taste buds, and great coupons.

You're also invited to have Shauna sign your book after class. Her book will be available for purchase at the event, or you can bring it with you.

Dates for the Class Price Class Status Register
Thursday, November 7, 2019 - 6:00pm - 8:30pm
$45.00 1 spot left
The cover of Midwest Made by Shauna Sever

BAKE! Book Club: Midwest Made by Shauna Sever

We're launching a Cookbook Club, and are excited to be kicking it off with Shauna Sever's new release, Midwest Made. Join us on Friday, November 8th from 9 - 11 am for our inaugural Cookbook Club gathering. We'll get to watch Shauna demonstrate Danish Kringle—the official state pastry of Wisconsin!—and enjoy sampling it while we discuss the book and share our favorite recipes. Feel free to bring your favorite recipe from the book if you're keen on sharing! (Or just come chat with us and enjoy the demonstration.)

Keep your eyes peeled for upcoming BAKE! book club events in February and April!

Dates for the Class Price Class Status Register
Friday, November 8, 2019 - 9:00am - 11:00am
$20.00 5 spots left
Molly Stevens, author of All About Dinner

All About Dinner with Molly Stevens

Watch and learn from 2-time James Beard Award-winning cookbook author and cooking
teacher Molly Stevens. She’s visiting BAKE! again to celebrate the release of her latest
cookbook, All About Dinner: Expert Advice for Everyday Meals. Molly will demonstrate a few of
her favorite recipes from the book, including Tomato-Fennel Soup, Olive Oil Everything
Crackers, Roast Chicken Sheet-Pan Supper, and Triple Ginger Apple Crisp
. Class will end with a tasting and book signing.
 
Molly’s latest book will be available for purchase at the event, or you can buy them in advance and
bring them with you for signing.

Dates for the Class Price Class Status Register
Wednesday, November 13, 2019 - 6:00pm - 8:30pm
$45.00 Sold out Add me to the waitlist
Zingerman's Chinese Steamed Buns making class

Chinese Steamed Buns with Shih-Wen Wu

Make this popular street food from start to finish from Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan. Chinese Steamed Buns also known as Baozi or simply known as Bao, are a very popular food in Chinese cuisine. Along city streets, you can often find street vendors selling all kinds of Baozi. Buns can come in a variety of shapes and sizes with various fillings. Savory buns come filled with meat, fish, or vegetables, some seasoned with BBQ or hot spices. Sweet buns are filled with red bean paste; lotus seed paste, custard, black sesame, chocolate, or come as just plain steamed dough (Man-tou). Buns are usually steamed, but can also come pan-fried. You will learn how to knead and make different shapes of bao and we will finish with steam and pan-fried savory (pork with vegetable) bao and steamed sweet (Adzuki red bean) buns (demo). This hands-on class will open the door to experience a new world of Chinese cooking.

You’ll leave BAKE! With recipes, the knowledge to recreate them at home, the buns you made in class and great coupons.

Dates for the Class Price Class Status Register
Sunday, November 17, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Living bread cover

Parisian Bread Baking Demo with Daniel Leader

Join the renowned Daniel Leader, baking pioneer, and two-time IACP award winner, for two hours of baking fun. Dan will demonstrate several recipes from his newest book: 

  • 4-hour Baguette 
  • Baguette au Charbon Vegetal (baguette with active charcoal)
  • Domberger Rye
  • Pane Altamura (Italian naturally leavened bread made with durum wheat)

He'll also tell us stories about his life and sign books. We'll cap it off with a tasting, so you'll go home with a full belly and a full mind.

At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts flock to Bread Alone's headquarters in the Catskills from all over the world to learn Dan's signature techniques and baking philosophy.

In his groundbreaking book, Living Bread: Tradition and Innovation in Artisan Bread Making, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change—from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough.

Dates for the Class Price Class Status Register
Thursday, November 21, 2019 - 2:00pm - 4:30pm
$45.00 9 spots left
Thursday, November 21, 2019 - 6:00pm - 8:30pm
$45.00 14 spots left
Zingerman's Chinese Dumplings and Scallion Pancakes

Chinese Dumplings and Scallion Pancakes with Shih-Wen Wu

Why order in when you can make it better from scratch at home? Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan, comes to BAKE! To teach the art of making two versatile Chinese snacks. You will learn the Chinese dumpling, also known as "JiaoZi.” One filling is pork, shrimp and Chinese garlic chive, and the other is tofu, spinach, mung bean noodle, and shiitake mushroom. You will also learn to make Chinese Scallion Pancakes. With these two recipes in hand, everyone will be inviting themselves over to your house.

You will leave BAKE! With the recipes, the knowledge to recreate them at home, the JiaoZi and scallion pancakes you made in class, and great coupons!

What our guests have to say about this class:

Shih-Wen is an excellent instructor—she makes sure to explain it all in a memorable and understandable way, and her stories helped me to connect with the reasoning and process. I'm not the best cook, but this inspired me to quit being afraid of making a mess while cooking! —Fabian H.

Instructions were easy to follow and it was a super interactive class. I can't wait to wow my family and friends. —Val G.

Dates for the Class Price Class Status Register
Sunday, January 19, 2020 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales and Deena Prichep

BAKE! Book Club: Kachka by Bonnie Frumkin Morales and Deena Prichep

Explore Russia's rich and colorful food culture with this vibrant, lively book! We'll meet up to talk (and eat!) our way through Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales and Deena Prichep. Morales is bringing Russian cuisine stateside in her acclaimed Portland restaurant, Kachka. The cookbook's pages are filled with dumplings, meatballs, schnitzel, sweets, and (of course) a shot of vodka or two, so you'll certainly find a new recipe you love! Sign up to bring your favorite dish from the book, or enjoy a sampling of what we whip together here in our kitchen. 

Dates for the Class Price Class Status Register
Wednesday, February 5, 2020 - 6:30pm - 8:00pm
$20.00 20 spots left
Vintage Cakes by Julie Richardson

BAKE! Book Club: Vintage Cakes by Julie Richardson

Take a sweet trip back in time! Join us to discuss Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth by Julie Richardson. We'll enjoy a smattering of classic treats as we talk our way through the book. Sign up to bring a bake of your own, or simply sample the recipes we'll make here. This installment of the BAKE! Book Club is sure to make you feel nostalgic.

Dates for the Class Price Class Status Register
Wednesday, April 22, 2020 - 6:30pm - 8:30pm
$20.00 20 spots left