SATURDAY, March 14th 2026 – Master Chef Class: BREAD MAKING – 9:30AM TO 3:00PM – 5 MAX. STUDENTS 

HANDS-ON – ADVANCED CLASS  – SKILLS INSTRUCTED – CHEF INSTRUCTED

Continuing on our Master Chef series of classes, we will introduce Breads. Work a day with Chef/Owner Michelle Gioviti-Reeves learning all about bread making.  From yeast development and the process of fermentation of breads to shaping, filling and baking.  Students will learn and apply kitchen basics, and cooking techniques in this class for learning to make bread from scratch. This class will be limited in spots so that one-on-one training and teaching can be offered to every student.  We will demonstrate techniques and cooking skills for you to execute on your own and have a question-and-answer period during lunch. This class series is for students who are serious about cooking and improving their culinary skills. *Food safety, sanitation, kitchen navigation rules, and organization will apply.

This class will include instruction and demonstration, snacks, lunch, and take home items from recipes prepared in class.  Students will be taking home a variety of breads they baked from the class.

DAY WORKSHOP

+  Yeast development and Sour Dough Starter

+ French Bread & Filled Breads; Shaping, Tension, Rising and Baking

+ Lunch

+ Focaccia Bread (Oil Bread)