Chefs Jason and Kate will teach you the basics of how to make a simple yeasted dough, and how different ingredients impact the texture of the loaves. From enriched doughs to sourdough loaves, you'll understand the basic ratios of ingredients needed and how to handle the doughs. You'll learn shaping techniques for different loaves and rolls and how oven environment changes crust textures.

You'll leave feeling confident that you can make your own simple yeasted breads at home, and how to trouble shoot when things don't go quite right. And you won't leave class alone - you'll leave with your own sourdough "friend" to take care of and nurture for your at home baking projects.

As always, this hands on cooking class culminates in a family style meal around our beautiful barnwood tables.

A welcome mimosa and an additional glass of wine with lunch are included.  Additional wine and beer is available to purchase.

• The basics of making a yeasted dough
• How to handle tough doughs
• Shaping techniques

• Chef Jason
• Chef Kate
• Sommelier Jean

~110% Ciabatta
~Focaccia
~Italian Loaf
~Milk Rolls