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, only 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!
PLEASE NOTE: ALL CLASSES ARE FOR 18 AND OLDER
Julia Child once said, ‘How can a nation be called great if it’s bread tastes like Kleenex?!”
Never baked bread before, do not bake regularly (at least 1x a week), just starting your bread-baking journey—no knowledge of new baking methods (i.e. slow cold fermentation).
Bakes bread regularly, and has taken a bread class previously from me, or another bread baker. Has a good understanding of dough handling skills (i.e. creating tension).
Bakes bread regularly with practiced dough-handling skills and has a desire to learn sourdough. Has taken 2-3 other bread classes from me or another bread baker. Understand advanced baking terminology.
If you are unsure which level you would be, please reach out to me via email.
If you are interested in taking a class with a friend but you are at different levels, please sign-up for a class that is the level of the more inexperienced person in the group or reach out if you have any questions.
It's important that you take the appropriate level class for you so that the class can be taught as a group. If a beginner takes an advanced class (this happens a lot), it slows the rest of the bakers down from learning the more advanced skills.
If you aren't finding the appropriate level class that is open and works with your schedule, please do not just sign-up for any class that is available. Please reach out to me via email to help with scheduling.