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Next Class: Bread 101

If you're like me, you might stand at the Pearl Bakery counter, mouth agape at all the different breads there. Long ones, short ones, fat ones, skinny ones -- they all look tasty, but how to choose? Should I get a baguette or a levain? Why does a ciabatta have such big holes when a paesano doesn't? Which one is better for French Onion Soup -- and why? Luckily, Dan Griffin, the Production Manager and head baker at Pearl Bakery, will be here on Thursday, April 16th to enlighten us. He's been a professional baker for nearly fifteen years, first with Sonoma's noted Artisan Bakers and at Pearl since 2006. He'll teach a class on bread -- its history, varieties, and uses – and we’ll taste as we learn. And, although it's not a 'how to' class, he will be able to answer your baking questions. We cannot live by bread alone, but it’s a darned good start!

When: Thursday, April 16th at 7:15pm
Where: Foster & Dobbs Authentic Foods
Cost: $20. Reservations are required and must be secured with a credit card. Call the shop at 503.284.1157. Class size is limited and fills quickly. Cancellations require 24 hours notice for refund. Participants receive a 10% discount on purchases the evening of the class.