Here at Knead and Know we couldn’t agree more. My passion is teaching students how to make really good bread at home, because let’s face it – unless you live in San Francisco or NYC, you can’t even buy real bread anymore. Classes at Knead and Know break down the art of using a pre-ferment and slow cold fermentation to build flavor and teaches you how to use your own home equipment to get the results you crave!
My classes are small, usually 4-6 people, which means you’ll get hands on learning of how to form a baguette, roll out croissants, form boules. I look forward to teaching you the art of making really good bread!
Julia Child once said, ‘How can a nation be called great if it’s bread tastes like Kleenex?!”
Knead and Know is happy to be having in person classes!
We have, of course, had to make some changes to accommodate the Covid 19 health situation.
We have separated the 2 tables into different areas to allow for more spacing. My new home
has an open floor plan that allows for more teaching area as well as when we have our eating
social time at the end of class. No sharing of the big cheese board anymore.
Everyone is wearing a mask, gets their temperature taken and as always, we do a lot of hand
washing. Students work with their own doughs and take home their own baked breads. There
has always only been a maximum of 6 students, so no large gatherings.
Before each class everything is cleaned and disinfected.
Baking is one of the best ways to spend this time that we have, creatively using our head and
hands and sharing our breads with the ones we love.
Hope to see you soon,