2019/2020 Baking Classes at Wide Awake Bakery
A Baking Class? Yes.
We started these classes in partnership with OGRIN, the Organic Growers Research and Information Sharing Network, and GrowNYC to help connect bakers in NYC with local flours. We had a great time, and we immediately had requests for more classes. Come take one.
2019-2020 baking Classes
November 9: Rye Breads (Half-Day Class)
November 23: Specialty Breads (Full-Day Class)
December 7: Artisan Baking (Full-Day Class)
January 19: Pizza! (Half-Day Class)
January 25: Pastry Intensive (Full-Day Class)
February 8: Building a Bakery (Full-Day Class)
February 15: Pretzels and Pretzelation (Half-Day Class)
February 22: One Dough, Five Breads (Half-Day Class)
March 14: Hand Skills Intensive (Full-Day Class)
March 28: Artisan Baking (Full-Day Class)
April 11: Pizza! (Half-Day Class)
May 2: Baking with Ancient and Local Grains (Full-Day Class)
May 9: Hand Skills Intensive (Full-Day Class)
2018/2019 CLASSES AT WIDE AWAKE BAKERY
Introduction to Rye Breads (11/9/19) (Half-Day Class: 10-4):
In this introductory class we will make a variety of rye breads, including Vollkornbrot, Farmer’s Bread, Finnish reikäleipä, and black rye. Rye handles, ferments, bakes, and tastes unlike wheat, and it demands different skills. Come make and eat some beautiful rye!
Specialty Breads (11/23/19. Full-Day Class: 8-6):
Challah! Vollkornbrot! Pretzels! Come join us for a day of making a wide variety of specialty breads. From learning how to make a classic German style Vollkornbrot, to practicing your challah braid – you’ll leave with a whole new set of skills. This is the perfect class to build on the techniques learned in Basic Artisan bread baking, though it’s not required to have taken that class first. Consider making something special for Thanksgiving!
Artisan Baking (12/7/19; 3/28/20.Full-Day Class: 8-6):
In this class we will go over all the basics of making great bread. The class runs all day, and we will make a LOT of bread! Topics include the chemistry and biology of bread, an introduction to fermentation skills, bakers’ math, and a range of handwork skills. Each student will get plenty of oven-time, and we will have the opportunity to talk about whatever excites us about baking. This class will include discussion of how to make great artisanal bread in your home kitchen. Watch out! This class has inspired students to start their own working bakeries! Not joking.
Pizza + Black Ovens (1/19/20; 4/11/20. (Half-Day Class: 10-4):
Most of our classes focus on using the big white oven that’s built into the center of the bakery, but this class, weather permitting, uses our other oven – a delightful, mobile black oven that’s perfect for making pizza. Join us for an afternoon of making pizza from start to finish, and learning how to fire and cook in a black oven. We’ll work with some fabulous pizza doughs, practice shaping, and create some unusual—and delicious!—pizza.
Pastry Intensive (1/25/20. Full-Day Class: 8-6):
Ever wondered how to make a delightful croissant at home? Join us for a day of learning the techniques behind hand and machine lamination, and for an exploration of all of the amazing things you can make from croissant dough!
Building a Bakery (2/8/20. Full-Day Class: 8-6):
We get many calls from folks seeking advice on building and operating a small bakery. In this class, we will consider the process of creating a bakery – how to design it, fund it, build it, and use it. We will consider equipment choices, building layout, financing, marketing, and of course, baking! This class is a great opportunity to ask detailed questions and to investigate a living, breathing bakery! The class is more than talk, however. We will also bake bread, the better to know it.
baking Class SIGN UP!
You can purchase a class at our online store HERE, or by sending us a check through the mail.
In order to reserve your spot in a class, we ask for payment in advance. The baking classes costs $250 per person except the Pie and Pizza classes, which are shorter and are $175 each.
You can send a check made out to WIDE AWAKE BAKERY to:
Wide Awake Bakery
4361 Buck Hill Rd S
Trumansburg, NY 14886
Please contact us first over the phone or over email in order to make sure there is still room in a class before you mail a check!
REFUNDS: If you cancel your attendance up to FOUR WEEKS in advance, we offer a 90% refund. If you cancel up to TWO WEEKS in advance, we offer a 50% refund. After that, we don’t offer any refund at all. Please plan ahead!
Pretzels! (2/15/20) (10am-4pm. Half-Day Class: 10-4):
Lots of fun making delicious pretzels! Pretzels are easy, and WOW are they good! In this class we will make a variety of pretzels, including traditional Bavarian knots, pretzel rolls, sticks, nuggets, and Laugenstange. We will work with the traditional lye bath, and we will experiment with a less caustic baking soda solution. You can make great pretzels at home. We will teach you!
One Dough, Five Breads (2/22/20. Half-Day Class: 10-4):
In this class we’ll learn to make five beautiful breads from a single, simple yeasted dough. We’ll make a rustic baguette, a round paesano, a versatile Pain de Beaucaire, a fougasse with a range of toppings, and a delicious focaccia. This class is easy on theory, and focuses instead on fun and practical techniques to broaden your bread repertoire. Come join us for a half-day of baking!
Hand Skills Intensive (3/14/20; 5/9/20. Full-Day Class: 8-6):
The best way to befriend bread is to know it with your hands, over and over again. In this class we will shape and score hundreds of loaves of bread. More bread than you would bake at home in years! This class offers a rare opportunity to develop your skills at the bench alongside professional bakers. This class is LOTS of fun, and you WILL leave it a much better baker! We promise!
Baking with Ancient Grains & Local Flour (5/2/20. Full-Day Class: 8-6):
In this class, we will learn to bake with some of the ancient grains – spelt, rye, emmer, einkorn, kamut and amaranth, quinoa and others. The recent availability of these ancient grains adds a range of flavors and textures to the bakers’ palette. As in our basic artisan baking class, we will consider the chemistry and biology of bread, and provide an introduction to fermentation skills, bakers’ math, and a range of handwork skills. Each student will get plenty of oven time, and you will go home with a lot of bread!
Baking Classes are $250 each, except Pie and Pizza, which are shorter classes and are $175 each.
Standard baking classes are a FULL day (8 AM – 6 PM), and include breakfast snacks and lunch.
Pie and Pizza both run from from 10 AM - 4 PM, and includes lunch.
Gift certificates available!
Questions? Email us at firstname.lastname@example.org or call us at 607-387-9970