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.
BELLEGARDE hosts monthly baking and tasting workshops for both the general public and professional chefs using fresh flour from our stone mill. We conduct experiences where consumers interact with our grains, flours, methods and breads. No experience is necessary and all lessons are tailored to translate in the home kitchen. If interested in a private class or an in-service for your staff, please let us know. We’re happy to curate our experiences to your expectations.
Like a wine tasting, we conduct experiences in which consumers learn how to make bread with the same methods used 10,000 years ago: our workshops are empowering and inspiring. Bread baking is elemental: fire, water, time. It is also tactile and cognitive. Re-introducing this pleasure—to chefs and to the public--is imperative for our craft to move forward. It is also incredibly fun! Workshops integrate our bakery deeper into the fabric of the community by creating a reciprocal relationship with our customers. They not only know our brand, but they begin to contribute to it, once they take our classes and learn about our process and ingredients.