June 12 | Beginning Bread: No Knead Boule and Focaccia A/TX


June 12 | Beginning Bread: No Knead Boule and Focaccia 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 noknead

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 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. We will also Support, as always, is only a text away during the process, and after the first jar of crispy tummy-taming probiotics are complete, you’ll be off and running and ready to create pickles, krauts, slaws, relishes and more.

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

Wednesday, June 12, 2019 | 6:45-8:30pm | BYOB


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.

Class will be held in a private kitchen/home located in the 78745 zip code area of South Central Austin, near St. David’s Hospital. Address will be provided 24 hours prior to 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, 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 in her home kitchen, puttering about, 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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