Artisan Sourdough Bread Baking
10,000 years later and there's no better way to raise bread. In the beginning, all risen breads were sourdough, or naturally leavened, breads, and there is no real reason they can't be today. The move to using commercial baking yeast was brought about to save time, not to make better bread. With practice, you can get the taste, crumb and rise you want from sourdough. This Class will teach you how to make, feed and maintain a sourdough starter, how to transform it into a firm starter and then how to make that into really good bread. You will learn the proper techniques for handling the dough and how to bake it for optimum results. Why pay $5.00 and up for a loaf of bread when you can bake your own for less than $1.00?

Basic Baking Skills
Baking is perhaps one of the most difficult kitchen skills to master. You can follow a recipe faultlessly step by step but without the knowledge of proper technique and the kitchen science involved, a recipe that seems like a no-brainer can easily flop. This class is designed to give you the necessary knowledge about the ingredients, the techniques and the chemistry that combine the art and science of perfect cooking.
In this class you will learn how to make an apple pie with the flakiest of crusts, super light buttermilk biscuits, flowerless chocolate torte with bittersweet chocolate genache, rosemary foccacia and the best way to make a perfect cookie dough.

Gourmet Pizza at Home 
When it comes to making pizza at home, store bought crust doesn’t quite cut it. And frozen pizza? Lets not even go there. This class will teach you what kind of flour to use and how to easily make 2 types of dough, crispy thin and deep dish. Also you will learn how to properly top and bake the pie so you won’t end up with a soggy mess.