3/2/2025 – 12:00 – 4:00 pm

Very little compares to the warmth and scent of freshly baked bread. Making fresh breadfrom scratch is a mix of art and science, but where to start? Chef Robin guides you through the basics of pre-ferments and high-moisture doughs like focaccia, sharing the techniques for producing the perfect loaf every time. Create a hearty soup while the dough rises, filling a chilly Sunday afternoon with delicious results! Tea and soft beverages included.

On the menu: Focaccia with Rosemary, Olives and Tomato, Crusty Country Loaf with Biga (pre-ferment), and Classic Fougasse