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Up your sourdough game and add the Pain au Levain technique to your repertoire. You’ll practice each step of this age-old tradition, learning the how-to’s and why’s of kneading, shaping, proofing, and baking. Using the Pain au Levain process as our foundation, we’ll bake more sourdoughs with a variety of flavors, different flours, and... Read more »
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$210.00
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Join us for hands-on pizza making with Chef Michael Kalanty. Inspired by his time in Rome, Michael will share principals and techniques he has learned firsthand with a style of Pizza making that is truly one of a kind. "If the rectangular shape of Roman pizza doesn’t surprise you, you’re sure to raise an eyebrow... Read more »
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$210.00
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