Oct. 9 | Hands on Workshop | Beginning Bread-making: Focaccia and Olive Oil Bread| A/TX


Oct. 9 | Hands on Workshop | Beginning Bread-making: Focaccia and Olive Oil Bread| A/TX


 Think baking your own bread is out of the realm of possibility or your skill set? Think again! In this foundational class, you’ll learn all about no-knead doughs, and go home with the skills and materials to provide bread for 1, or more, any day of the week.

Join local market chef Maggie Perkins to learn the beginning steps for successfully producing home-baked bread, including a basic olive oil dough, traditional round boulle, and a custom-topped focaccia loaf.

You’ll roll up your sleeves to mix a no-knead olive oil dough which will rise during class, and be ready to take home to store and bake. You’ll learn how to shape loaves, rolls, crusts and more, and you’ll top a loaf of focaccia with your own chosen toppings from an array of offerings, and bake it in class, ready to rest and transport home to enjoy.

Come break, and MAKE, delicious home-baked bread, and great memories with fellow foodies from Austin and beyond!

Oct. 9 | 6:45-8:30pm | BYOB

Doors open promptly at 6:30. Class begins at 6:45pm. Directions to class, located in the 78745 neighborhood of central south Austin near St. David’s Hospital, will be provided by email 24 hours prior to class.

Maggie makes every effort to accommodate your food sensitivities and special diets, however if you have any unique concerns or food allergies , please contact us prior to scheduling your class.

About Maggie Perkins : When food writer, former farmer, and market chef Maggie Perkins isn’t preparing seasonal dishes on the fly at local farmers markets and entertaining the students gathered around her South Austin kitchen table, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is her home kitchen, puttering about and spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her  blog, Notes from Maggie’s Farm .

No refunds are given, however transfers are allowed with prior notice.

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