Now Open!

 

with Cheryl Holbert

January 31, 2021 - Sunday 2:00 PM - 3:30 PM (EST)

  •     Registration Deadline:  January 29, 2021
  •     Skill Level: Intermediate to Professional
  •     Member Price: $125.00
  •     Non-Member Price: $150.00


Using the fundamentals of challah, Cheryl Holbert will demonstrate an how to build an original sculptural piece. Techniques for incorporating natural ingredients to produce colored doughs to enhance design will be also be demonstrated and discussed.

All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cheryl Holbert is a community baker and passionate teacher who has won awards for her challah innovation and design. A guest instructor at the King Arthur Baking School in Norwich, VT, Cheryl holds online classes and "challah bakes," teaching students worldwide how to create unique and artfully braided pieces by building upon the fundamentals of bread baking. She was named one of the 2016 Top Ten Bread Bakers in North America by Dessert Professional Magazine and had the honor of creating a centerpiece challah design at the 2018 Fete du Pain in Paris with a team of American bakers.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

with Cortney Morentin

February 2, 2021 - Tuesday 3:00 PM - 6:00 PM (EST)

  •         Registration Deadline:  February 1, 2021
  •         Skill Level: Intermediate to Professional
  •         Member Price: $100.00
  •         Non-Member Price: $125.00


Join us on Candlemas Day to make Rosca de Reyes, a pan dulce that is made on Three Kings Day or Epiphany, which is a holiday observed by Christians and Catholics and typically celebrated in Mexico and Colombia with the sharing of this bread. There is typically a baby figure hidden in the cake, but we make ours with an edible surprise (almond or candy!) and whoever gets the slice with that has to host the celebration on Candlemas day, which is February 2nd. In Mexico, that is typically a tamales feast.

All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cortney Morentin founded La Reinita, previously known as Wyld Bread, to grow closer to her roots and explore her identity as a Colombian Mexican American through making pan dulce, empanadas, cookies, and tortillas commonly found in panaderias. Using whole grains and produce that are grown here in the Pacific Northwest by small farmers, she's able to connect her love with supporting her local community while growing closer to her heritage.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cancellations

In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund.

Refunds

If you cancel your reservation with more than a 15 day notice:

  • Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
  • Account credit (less a $50 cancellation fee) for a future class if the class is not full.


If you cancel your reservation with less than a 15 day notice:

  • Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
  • No refund and no credit if the class is not full.

 
 

Read About other Guild Events

  • Contact Us
  • Find Members
  • Classifieds
  • Store
Member Login
Search This Site
Find The Bread Bakers Guild on TwitterFollow The Bread Bakers Guild on Twitter Follow Us

Classes Coming Soon:

Swiss Buns
Passover Baking
Babka
Hot Cross Buns