Sunday, March 24 (1 pm - 7 pm)
Monday, March 25 (2 pm - 7 pm)
This two-day class will be taught by Mike Zakowski of Sonoma, CA. He is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakerys first year of operation. He was the Operations Manager at Artisan Bakers in Sonoma, California for 5 years and currently owns his own bakery, The Bejkr, and markets his creations at local farmers markets in Sonoma County, CA. Mike is a member of Bread Bakers Guild Team USA and competed at the 2010 Louis Lesaffre Cup and the 2012 Coupe du Monde de la Boulangerie in the Baguette & Specialty Breads category, where he and his teammates brought home the silver medal. He was then selected to compete in the Masters de la Boulangerie 2014 representing the USA as 1 of 6 competitors..
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.
Menu:
-Einkorn Country Bread
-EmmerkORN Brot
-Baguette ala ancienne
-Pain Rustique
-Whole grain pita
-Mischbrot
-Dinkel Brot
-Hominy Grits with Heirloom Corn
-Ryebatta
-Pretzels
Please note: Refunds are not guaranteed and will be handled on a case by case basis.