Events & Tastings

Feb
20
2020
10:00 am to 2:00 pm
$130.00

Let's make dinner together! First we’ll bake pogácsa, a rich and tender dinner roll. Then we'll cook a pot of Paloc Levés, a hearty lamb and vegetable soup.Finally, for dessert, we’ll roll up some Kifli, buttery Hungarian walnut cookies.

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

Hungry for more Hungary?
-Check out our Hungarian menu at Zingerman's Bakehouse
-Stop in to the Bakehouse and ask for a taste of our favorite Hungarian foods.
-Travel with us in May 2015 for our next Hungarian food tour.

Feb
20
2020
5:30 pm to 9:30 pm
$110.00

If you’re looking to take your cupcake baking to the next level, this is the class for you. We’ll bake, fill, and frost plenty of lovely little cupcakes, and we’ll teach you some tips and tricks along the way. To start, we’ll bake up our buttermilk cupcakes, then we’ll make tangy lemon curd to fill them with. We’ll dress up the tops with light, airy Swiss buttercream. These cupcakes really are next-level!

Feb
20
2020
6:00 pm to 9:00 pm
$125.00

Chef Kieron Hales has worked in some of the best kitchens in the world, from the three Michelin star Dal Pescatore in Italy to the famous Paul Bocuse in France. Join us for an 8-course dining experience that highlights the best dishes from Chef Kieron's resume. Your taste buds will travel from the shores of South Africa to the best restaurants of Europe to the Queen's parlour for afternoon tea, and beyond.

Sorry, this event is already full. Get on the waitlist!
Feb
20
2020
7:00 pm to 8:30 pm
$15.00

Join us for a casual tasting as we explore the beginnings of one of the oldest recorded styles of cheese in the world, it's transition from farmhouse kitchens to high-end cheese counters, and its implications for cheese production in the centuries to come. We will discuss cheese technology, texture, and flavor, as we taste our way through some classic examples of this popular cheese style.

Feb
21
2020
1:00 pm to 5:00 pm
$110.00

This class takes you all the way back to the origin of bread. Flatbreads have been around since humans first picked wheat off the stalk and decided to grind it and heat it. In this class you’ll make whole wheat tortillas*, za'atar bread, and einkorn naan; and we’ll demonstrate how to make a proper matzo. Learn everything you need to know to make these versatile, full-flavored breads.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen flatbreads and great coupons.

*We use lard in this one, but if that doesn't work with your dietary needs we can substitutebutter. Just let us know ahead of time.

Feb
21
2020
1:00 pm to 5:00 pm
$130.00

While working with with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: hands-on mixing and shaping of our Dinkelbrot, a spelt flourand sunflower seed loaf; a mixing demo and hands-on shaping of Wurzelbrot, a rye and wheat baguette; and hands-on mixing and shaping of Vinschgauer, a savory seasoned mountain roll delicious with ham and cheese. You might want to have some at home ready for your return from class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two baguettes, two loaves, 6 large rolls, and great coupons.

What our guests have to say about this class:

Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.

Feb
21
2020
6:30 pm to 8:30 pm
$45.00

Part comfort food, part elegant appetizer, meet Fondue and Raclette, melting cheeses from the Swiss. Join us for a cozy demonstration and tasting. Go home with all the recipes and share your love of melting cheeses at home.

Feb
22
2020
8:00 am to 12:00 pm
$130.00

One of our most popular classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, andbrown sugar from freshly baked sweet rolls. Join us and find out how it's done. Learn the basic techniques of creating a sweet dough, including mixing, kneading and rolling, hand-shaping your rolls, and properly proofing them. We'll also demonstrate how to make pecan sticky buns, a staff favorite. Wait until you taste these warm from the oven in class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dough to bake at home later, a half dozen big cinnamon rolls and a cinnamon roll wreath you made in class, plus great coupons.

What our guests have to say about this class:

I've been baking for years and have worked in a bakery—I just love learning new tricks I might not know. —Barb S.

The cinnamon rolls were as light as pillows and the taste was pure heaven. —Joyce S.

Such a nice experience! I don't have much baking experience and I loved every minute of it! —Jolie S.

This was my best class yet, out of probably a dozen. I love the versatility of what I can do with the dough. —Beth S.

Feb
22
2020
8:00 am to 12:00 pm
$110.00

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class, we take you through the steps of making your own fondant that actually tastes good.That’s right, fresh handmade fondant from scratch! We'll show you the basic techniques for coloring, shaping, and cutting out fondant. Then you'll split, fill, cover, and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking, “How did you DO that?!”

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6-inch cake you decorated in class, fondant to use later, and great coupons.

What our guests have to say about this class:

A perfect balance between instruction and practice. —Carolina T.

Feb
22
2020
8:00 am to 12:00 pm
$130.00

Happy Mardi Gras! Learn the quintessential Mardi Gras centerpiece dessert, two ways. First, the original and elegant French version made with puff pastry and almond paste. Get the slice with the whole almond inside and you’re crowned king (or queen) of the party. Second, the more recognized New Orleans version drizzled with green, yellow and purple icing. Receive the slice with the plastic baby, and good luck is yours.

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