Chef Dylan is back for a two-day exclusive bread-making event.
12/27 Day One : Mixing, shaping, and baking Challah and soft pretzels. We’ll also make a poolish (a wet sponge to make bread) for the day two breads class.
12/28 Day Two : Mixing lean dough using poolish from day one. While dough is proofing, we will make compound butter to accompany the breads. We’ll finish with mini baguettes, cinnamon swirl bread and French loaves from the prepared dough.
12/27 Time: 9:30am-12:30pm
12/28 Time: 9:30am-12:30pm
Spots are limited for this exclusive event so be sure to secure your spot.
Ticket price is per person. Registration for this class will close 48 hours prior to this event.
Kearney Culinary Academy adheres to a strict minimum class capacity rule. Classes with less than 8 participants will be cancelled or rescheduled for a later date. Participants will be notified at least 48 hours in advance and offered a refund or credit for an alternative class.