BREAD BAKING WORKSHOP
Sunday, November 12th
10 AM – 3 PM
$135.00
BREAD THERAPY
“The autumn leaves are beginning to turn and the days are becoming cooler.
And what’s better on chilly autumn days than fresh baked bread from the oven!
In this class, we’ll make one of my go-to favorites, Honey Oatmeal Bread,
and who can resist a warm soft pretzel (we’ll be making two, a savory and
a sweet version with delicious dipping sauce), plus we’ll elevate classic
banana bread with sugar crust baked bananas. See you in the kitchen
for a fun-filled day of bread baking.” – Chef Vincent
Sunday, November 12th
10 AM – 3 PM
Techniques & Skills:
Working with Yeast I Kneading by Hand & Stand Mixer
Proofing I Rising I Punching Down I Shaping
Hand Forming I Poaching Soft Pretzels
Recipes include:
HONEY OATMEAL BREAD
– a yeast raised bread made with fresh milled oats
and a kiss of Michigan honey, absolutely delicious served
warm from the oven slathered with honey butter!
“This is one of my favorite go-to breads”– Chef Vincent
THE ULTIMATE BANANA BREAD
– yeah I know, you’re reading this and thinking why would I take a
cooking class to make banana bread, because you have never had
banana bread like this, we’re taking a classic to an entirely new level!,
we’ll start by baking the bananas in a sugar crust bringing out optimum
flavor and caramel yumminess, finished with a drizzle of
vanilla bean glaze and sprinkled with toasted pecans
SUGAR ROASTED BANANA
– we’ll bake bananas under a sugar crust,
then use a mallet to crack open!
PEPPERONI ASIAGO SOFT PRETZELS
– homemade soft pretzel dough with pepperoni,
topped with shredded asiago cheese, hand shaped in the
iconic pretzel twist, poached in a baking soda bath which
give pretzels their traditional flavor, mahogany brown
exterior and soft chewy interior, then oven baked
SOFT PRETZELS with BROWN SUGAR CINNAMON
– homemade soft pretzel dough hand formed into the
classic pretzel knot, poached in a baking soda bath,
topped with a brown sugar cinnamon crunch, oven baked
and served with a vanilla bean frosting dipping sauce
$135 per person
“Bread making is one of those almost hypnotic businesses like a dance
from some ancient ceremony. It leaves you filled with one of the worlds
sweetest smells…there is no chiropractic treatment, no Yoga exercise, no
hour of meditation in a music-throbbing chapel that will leave you emptier
of bad thoughts than this homely ceremony of making bread.”
~ M.F.K. Fisher
1 in stock
MASTERING PIES WORKSHOP
Saturday, November 18th
10 AM – 3 PM
$135.00
AUTUMN PIE BAKING
Learn the first key technique in pie baking – creating a tender, flaky crust.
Each student takes home one ‘ready-to-bake’ apple lattice topped pie!
Saturday, November 18th
10 AM – 3 PM
Techniques & Skills:
Making a Trio of Pastry Crusts – flaky, savory and sweet shortcrust
Rolling I Docking I Crimping I Lattice Work I Blind Baking
Autumn Pastry Cut-outs I Using Removeable Bottom Tart Pans
Recipes include:
LEMON MERINGUE TART
– we’ll fit our handrolled sweet shortcrust pastry dough
into rectangular removeable bottom tart pans, bake the crust,
add homemade lemon curd filling, then garnish with hand piped
vanilla bean meringue rosettes ‘flame kissed’ with a kitchen torch!
SWEET SHORTCRUST PASTRY
– sweet shortcrust pastry is a French-style dough
with a crumbly texture sweetened with sugar,
this style of dough is ‘short’ due that the
ratio of flour to fat is usually double
LEMON CURD FILLING
– delicious fruit filling with intense tart lemony flavor
made with cream, lemon juice and eggs
VANILLA BEAN MERINGUE
– whipped egg whites with cream of tartar,
sweetened with sugar
TOMATO, FETA & CHIVE QUICHE ‘Lunch is Served!”
– hand rolled savory shortcrust pastry dough,
blind baked, then filled with quiche egg filling,
fresh chives, grape tomatoes and feta cheese
SAVORY SHORTCRUST PASTRY
– a French-style dough made with flour,
cold water, diced butter and salt
with a crumbly texture, this style of
dough is ‘short’ due that the ratio
of flour to fat is usually double
QUICHE FILLING
– an egg based filling with grape tomatoes,
heavy cream, crumbled feta cheese and fresh chives
harvested from Le Chat’s herb garden
APPLE LATICE PIE
– flaky pastry crust filled with Michigan red baking apples,
cinnamon spice and topped with a hand-braided lattice crust,
then use your artistic license to creatively decorate the top
with an assortment of autumn shaped pastry cut-outs
(everyone will make and take home an apple pie!)
FLAKY PIE DOUGH
– learn the first key technique in pie baking – creating a tender,
flaky crust, then move on to the techniques of rolling,
crimping, docking and hand-braided lattice work
MICHIGAN APPLE FILLING
– an apple pie spice mixture of cinnamon,
fresh ground nutmeg and sugar,
tossed with Michigan apples
$135 per person
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