Events & Tastings

Nov
08
2018
6:00 pm to 9:00 pm
$75.00

You can make your own fresh pasta at home! We’ll teach you two classic doughs, two sauces, and some traditional shaping techniques. Learn these versatile recipes for Southern Italian semolina pasta and Northern Italian egg pasta, as well as classic marinara sauce. We'll also demonstrate making a fresh pesto sauce. You’ll get hands-on practice with various pasta rolling and shaping techniques. These can be the inspiration for all the pasta creations you can dream up at home.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, pasta dough you made in class and great coupons.

Nov
09
2018
1:00 pm to 5:00 pm
$125.00

We all know that whole grains can be good for us, but that’s not the only reason to eat them. With the right recipes and techniques they can taste great too. We’ll teach you to make Bakehouse Country Wheat bread, a whole-grain raisin bread, and a masterful multi-grain bread. This class will change how you think of whole grain bread.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, six loaves of bread you made in class and great coupons.

Nov
09
2018
1:00 pm to 5:00 pm
$125.00

Our Guinness Beef Stew is so rich and flavorful that Amy says, “I’ve since stopped up making my family’s stew recipe.” Beware this might happen to you too! To sop up the stewy sauce we’ll make soft and tasty Baps - a dreamy little dinner roll. Need a little something for dessert? Let’s make classic shortbread cookies.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dinner for four and great coupons.

Nov
09
2018
6:30 pm to 8:30 pm
$40.00

Go beyond the fresh chevre and dive into the delicious world of goat's milk! We'll taste some of our favorite goat's milk cheeses, and explore the diversity of the textures and flavors that can be produced from fresh and spreadable to cheddars and blues. Featuring some of our house-made specialties and others that we’ve discovered through our relationships with other small American artisan cheesemakers. Bread and additional accompaniments from our Cream Top Shop will be provided.

Nov
10
2018
8:00 am to 5:00 pm
$575.00

Our BAKE!-cations® are the ultimate experience for the home baker! We guide you through a comprehensive education in baking techniques in a fun, exciting, relaxed and always hands-on classroom full of good humor and expert instruction. Your BAKE!-cation® includes breakfast and lunch everyday, and you'll need an empty suitcase to bring home all the great food you've made!

The world of pie is big, round (usually) and deep (dish)! In this flaky, filling, and fun weekend we’ll bake a whole gambit of pies...chicken pot pie, fried fruit pie, Patti Pocket hand pies, cream pie, double crust Jumbleberry pie, Calzones pizza pie, Pasty beef pie, Bakehouse signature pecan pie, hot water crust pie with pancetta, white bean, and swiss chard filling, and Mississippi Mud Pie. Hold onto your rolling pins. This is going to be some weekend.

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.

Nov
10
2018
8:00 am to 12:00 pm
$100.00

Learn Zingerman's Bakehouse's traditional French baguette recipe in one of our best classes for new bakers. Most commercial bread labeled “baguette” bears no resemblance to the traditional French bread that Parisian bakers first developed around 1920. When a law went into effect forbidding them from starting to work before 4 a.m., they began baking the long thin loaves that are synonymous with French baking today. We teach you to make the traditional French baguette recipe—starting with a flavorful poolish, hand rolling your dough, and ending with a very crisp crust surrounding a soft, holey interior. Imagine serving breakfast to out-of-town guests and bringing out a perfect baguette that they swear must have been airlifted from Paris.

You'll leave BAKE! with our French baguette recipe, the knowledge to recreate it at home, four French baguettes you made in class, dough to
bake later and great coupons.

Nov
10
2018
1:00 pm to 3:00 pm
$15.00

Come taste through some of the wines that we are loving for the season of celebration! We'll showcase some of our selection that pair up great with your Thanksgiving dinner (with enough time to order a case for your big meal). If you RSVP before the event we'll enter your name in a drawing for a free small cheese board designed by our cheesemongers. We'll have plenty of samples of the featured wines and some of the cheeses that pair with them. Get a special discount on any bottles you order during the preview!
November 10th, 1pm-3pm
$15/person

Nov
10
2018
1:30 pm to 5:30 pm
$100.00

If our Mambo Italiano class is the grand tour, this is more like a trip to Little Italy. All the fun and flavor in half the time. We’ll make sesame semolina from Sicily and focaccia from Genoa. You'll learn all the techniques of mixing, kneading, shaping, proofing and baking these yeasted breads at home. From the nutty flavor of sesame semolina to the olive oil infused decadence of focaccia, soon you too will be saying Viva Italia!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two loaves of sesame semolina, two focaccia rounds, semolina dough to bake later, a poolish to make more bread at home and great coupons.

Nov
11
2018
8:00 am to 12:00 pm
$100.00

For most people, the phrase “American bread” conjures some unfortunate stereotypes: most are bland, wheat bread is dry, and cornbread is just for sopping up chili. In this class, you’ll taste just how good American breads can be. You’ll learn how we make our tasty Boston Brown bread and tender biscuits; discover a 100% whole wheat bread so sweet, Bakehouse founder Frank Carollo named it after his daughter Margaret; and bake our tasty, slightly sweet Northern style cornbread. Get plenty of hands-on practice at mixing, kneading and shaping your loaves too. Once you’ve taken this class, you’ll never have to settle for stereotypes again!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 3 loaves of bread and 12 biscuits you made in class and great coupons.

Nov
11
2018
11:00 am to 1:00 pm
$10.00

Join us for a casual tasting through Parmigiano Reggiano from a variety of dairies. We will use the traditional tagliagrana knives to break down the cheeses giving you an insider view of an age old technique. We will have Parmigiano Reggiano on popcorn, taste gelato made with Parmigiano Reggiano, and enjoy one of the greatest cheeses on earth. You will come away knowing whey more about Parmigiano Reggiano than ever before!