This class is focused in one recipe dough made with 20% freshly milled flour and pre-cooked starch (tanzhong). It showcased the versatility of the dough- rolls, sweet buns, pan loaf/braided loaf, and cinnamon buns.

This class familiarizes students to common Filipino breads found in panaderias. Utilizing a single enriched dough, students are able to produce 3 different varieties of breads.

This class introduces students to 3 different grains: Einkorn, Spelt (Ancient Grains), & Ted Fife (Canadian Heritage Grain). Students get to make cookies, cakes, and crackers with the grains freshly milled on site.

This class focuses into making 100% Rye sourdough. The rye is sourced locally and milled in house. Students get to see the process from start to finish- grain to bread. Learn how to mix with rye flour, switch to rye levain/starter, and mixing & baking for rye loaves.

Students learns multiple varieties of bread (challah, buns, babka) utilizing a single dough. Learn how to integrate whole grain flour into the dough, braid breads, and fill with ganache.

Students get to work with freshly milled flour and learn how to integrate whole grain into focaccia dough. The class is hands on as students get to mix their doughs by hand- no machines involved. Finally, focaccias are topped with seasonal produce from the farmers’ market.

A collaboration with Spirited Tarts & Coffee- This one-hour evening event invites attendees to learn about the panettone-making process while tasting a variety of holiday-season flavors. The experience features a guided tasting at the bar, paired with pour-over coffees prepared and brewed by the café owners.