EGG-FREE!

Learn how to bake a range of breads from scratch in your own home – right from New York-style Bialys to Middle-Eastern Manakish and Scandinavian pecan and cinnamon bread. You will also learn to make a unique type of focaccia – one with potato mixed into the dough for a softer crumb and a crunchier crust. Try it!

1. Onion bialys
2. Focaccia alla pugliese with oregano, garlic confit/tomato confit
3. Cinnamon and pecan bread
4. Za’atar Manakish with olive spread

This class will last for approximately 3.5 hours. The class makes use of locally available ingredients and equipment, with everything made from scratch.