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November 18, 2017 @ 12:00 pm - 3:00 pm
For years we have taught how to make artisanal, restaurant-quality bread in home kitchens without ancient starters, fancy mixers, wood-fired brick ovens, and so on.
It’s all about doing a few things right, and then practicing so you get the feel of it. Indeed, bread is all about ingredients and process; only then can the artist in you come out.
In fact, one of our earliest students – a former U.S. Army Green Beret who previously showed no interest in cooking or baking – returns to Mount Salem every year with at least one loaf of his bread, which is as good if not better than our own.
This 3-hour master class provides all you need to make top-notch bread at home. We’ll make three types:
– Parisian Baguette
– Tuscan Olive Pagnotta
– Austrian Farmhouse Rye
Tuition for this class is $65/person, which covers all class materials and a wine pairing.
Contact Us if you would like to participate.