BAKING BOOTCAMP: Breadmaking - 1 Loaf, 4 Ways
BAKING BOOTCAMP: Breadmaking - 1 Loaf, 4 Ways

BAKING BOOTCAMP: Breadmaking - 1 Loaf, 4 Ways

Regular price $90.00

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Nothing tastes OR smells better then the simple pleasure of tearing into a loaf of freshly baked bread that has just come out of the oven. Or perhaps gooey cinnamon rolls are something you have been wanting to learn to make. Regardless of whether you are a sweet or savoury fan, join us in one of our most popular baking classes as you learn to make one dough and turn it into four different applications. Learn the key steps and tools you will need to successfully create delicious home baked treats including kneading and proofing. Everyone attending will go home with a loaf of bread and six dinner rolls ready to put into your own oven. (A bowl of soup will be served as well).  

MENU: Basic Bread Dough, Sun-dried Tomato and Black Olive Focaccia, Gooey Cinnamon Rolls, Buttery Dinner Rolls

Instructor: Donna-Marie Pye, P.H. Ec

*Unfortunately, we cannot accommodate guests that do not eat wheat/gluten, sugar, and dairy.

What To Expect In Our Hands-On Classes: Great cooking isn’t about recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional instructors.

  • Classes are for students 16 years and older and are 3 hours in length
  • You will work with other students in groups
  • Hands-on classes are limited to 12 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 15% off in-store purchases the day of class + 1 point on their Relish Loyalty Card

Relish recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.