Led by Mike Zakowski of Sonoma, California, this two-day class will demonstrate the incredible new doors of flavor, texture, health and possibilities that fresh flour will open in your home, your bakery, or your restaurant.
Sunday, March 24 (1 pm - 7 pm)
Monday, March 25 (2 pm - 7 pm)
A great introduction to baking and milling. Learn the history, work with basic baking and mixing tools and bake a variety of loaves.
Join our resident pizzaiolos Morgan Angelle & Alex Valore and learn to make pizza dough with fresh flours milled at Bellegarde and toppings sourced from local vendors and growers.
A great introduction to baking and milling with Bellegarde owner Graison Gill. Learn the history, work with basic baking and mixing tools and bake a variety of loaves.
Join the Bellegarde baking team to learn the ins and outs of using stone-milled flour to make perfect dishes, from bread and pizza to dessert!
This class will demonstrate the incredible new doors of flavor, texture, health, and possibilities that fresh flour will open in your home, your bakery, or your restaurant.
Pasta is an art. Learn from the best using Bellegarde stone-milled flour how to make and enjoy fresh pasta using only the highest-quality ingredients and techniques.
Join our resident Pizzaiolis Morgan Angelle & Alex Valore to learn about making pizza dough with fresh flours milled here at Bellegarde and toppings sourced from local vendors and growers.
Join Bellegarde's Graison Gill and Morgan Angelle to learn how to make the perfect loaf of bread. From grinding stone-milled flour, through the prep and baking process, this hands-on class will teach you the ins and outs of this skillful process.
