Get back to your roots and relearn the ancestral art of baking bread from scratch.
Professional chef Maggie Cattell will give you a broad but easy understanding of the many forms bread can take. In this hands-on workshop, Maggie will guide students through the process of making rustic sandwich rolls, a delectable challah and a seeded whole wheat bread.
Chef Maggie Cattell is a graduate of the California Culinary Academy. She has worked in Paris with renowned Chef Christian Constant at restaurant Le Violon d'Ingres (one Michelin Star) as well as with Chef Douglas Keane at his Cyrus Restaurant (two Michelin Stars) in Healdsburg, California, where she worked in both pastry and savory. Maggie teaches private and public cooking classes, consults in sustainable food practices, and works to excite and educate the community about healthy food and cooking.
ALL CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDERS
September 27, 2014 (Saturday) 11:00 a.m. - 3:00 p.m. $89 <<Click date to register (gift certificate holders register by emailing firstname.lastname@example.org)
Materials to bring to class: cooler with ice (to take your dough home). If you cannot bring these, we will provide them. For more information about how to prepare for class, CLICK HERE.
If the workshop dates don’t work for you, if the class is full, or if you’d like to request that another class be added, please email us and we’ll do our best to accommodate you!
Please read our cancellation policy in case you are not able to attend your scheduled class.
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Love Apple Farms gift certificates can be used towards classes, seedlings, and merchandise. They are available for purchase here.
Check out other classes at Love Apple Farms by clicking here.