Home Cook Series: All About Bread Part 1 and 2 (2 Day Class)

In part one of the series, Escoffier Chef Instructor, Dallas Houle explores the theory of bread making, scaling, mixing, proofing, and baking.

In part two of the series, Chef Dallas provides an overview of shaping, proofing, and baking. You can also enjoy tasting this scrumptious assortment of bread!

Menu:

• Classic French Baguette- Crispy and chewy just as a baguette should be.
• Olive and Herb Focaccia- Flattened bread, fluffy inside, and baked with plenty of olive oil.
• Brioche- Buttery, rich, and soft.
• Whole Wheat Sourdough with Natural Starter- Leavened with a sourdough starter, slightly tangy boule with a nice crust.

Allergy Advisory: Please notify Chef Dallas of allergies ahead of the class and request more information at [email protected]

Check-in is 15 minutes prior to the event. We will start promptly at the scheduled event time.

Where will the event be delivered at?

Central Kitchens

Who do I contact with questions?

Please email our Business Office Manager at [email protected] or call 720.420.7656

What is the cancellation policy?

Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.

The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.

*It is extremely rare for an event to be canceled due to weather.

Is there an age requirement?

Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.

Is there a dress code?

This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during event.

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Host or Publisher Auguste Escoffier School of Culinary Arts