Lessons in Baking: The Classics

In this series, we’ll explore 4 different classics: Baguettes, Ciabatta, Pate au Choux (eclairs), and Bagels. Each class will focus on specific steps for working with these different types of doughs, and the different “make-up” techniques that make these products unique. Students will prepare and bake the specified product to take home with them.

Sign up for as many in this series as you’d like by clicking the “Register” button and selecting enrollments for the classes of your choice. 

Baguettes | August 10th | 6-8pm

Join Chef Alex for a class all about the art and science of Baguettes! This French staple has all the things: a soft and porous crumb, complex flavor and aroma, and a crispy-crackly golden-brown-and-delicious crust! Learn the process, the secrets, and the relative-ease of preparing this French classic at home!

Ciabatta | August 17th | 6-8pm

Ciabatta is a classic Italian bread, invented to “compete” with the French Baguette. Translating to “slipper”, this wider, square-shaped bread is prepared with a light touch, producing large air bubbles and a soft, golden and delicious crust. Great for sandwiches, or soaking up a good balsamic vinegar, this Italian Classic is fun to make and eat!

Eclairs – Pate au Choux | August 24th | 6-8pm

Crisp yet soft, delicious custard filling, and a shiny chocolate glaze, what’s not to love? We’re back in France enjoying a totally different type of dough: Pate au Choux! The process for creating pate au choux is “odd,” but definitely easy to learn! From there, you can prepare any shapes you like: eclairs, profiteroles, even deep fried to become a Churro. We’ll turn your dough into a dozen eclairs stuffed with vanilla custard and topped with chocolate glaze to take home. YUM!

Bagels | August 31st | 6-8pm

Originally created by Jewish communities in Poland in the 1500’s, the bagel has been a favorite forever! Soft, chewy, shiny golden-brown, but not “crispy”, this yeast bread follows a totally different process from most, including a step where the dough is boiled before baking!  This step produces that shiny, soft and golden brown crust. Come learn to make bagels with us, and we’ll each take home half-a-dozen to share with friends (or totally not share at all)!

More about this series:

• Class is for ages 16+
• Great for Beginner-Advanced Cooks
• Sign up for as many in the series as you’d like

**If you have any food allergies, food intolerances, or aversions, please contact the Baker Hunt Administration office before signing up for any cooking or baking classes.**

** Please stay home if you are feeling sick.

Instructor: Alex Noel