Workshops and Events
We offer a variety of fun and educational events all around the topic of BREAD. Class sizes and events are kept small for engaged and focused learning and to ensure a relaxed and COVID-safe atmosphere. E-mail us to reserve a seat for a scheduled workshop or to inquire about specific dates for groups: information@Brotworkshop.com
Location: Most classes take place in Killingworth, CT in our home kitchen or outdoor terrace.
Introduction to Sourdough Bread Baking
April, 16th, 2pm-5pm , Running Brook Farms , Killingworth (fully booked)
May 21st, 2pm-5pm, Our home kitchen (seats available)
Email us for updates on future classes
This hands-on workshop will teach you how to make a delicious sourdough wheat country loaf. We will walk you through the process from creating your sourdough starter to the right mixing to bulk fermentation, shaping of your dough, and baking in your oven. You will learn about the benefits of baking with sourdough and how to maintain a sourdough starter. You will make one sourdough bread, ferment it, and take it home for baking the next day. All baking utensils and ingredients will be supplied, including a sample of our wheat sourdough starter so you can continue baking at your leisure.
Baking with Sourdough Rye and Mixed Flour
A low gluten alternative to 100% wheat bread
Cost: $130.00 /participant
Group Size: 4-6
New dates will be announced soon.
In this class we cover the fundamentals of baking traditional European sourdough rye and mixed-flour breads. Rye flour is naturally low in gluten and therefore well suited for those who suffer from gluten sensitivity. You will learn how to use rye flours, grain berries, nuts and seeds to create diverse artisan whole grain bread using traditional baking techniques. We will discuss various recipes and you will taste samples of our artisan rye breads. You will bake rolls in class and make one rye and one pumpernickel bread during class which you will take home to bake the next day. This class is best suited for those who already have some experience in baking with sourdough. All baking utensils and ingredients will be supplied, including a sample of our rye sourdough starter.
Shaping and Baking of Bavarian Pretzels
Cost: $115 / participant
Group Size: 4-6
May/June (will be posted soon)
Learn the secrets to making Bavarian pretzels from scratch using a sourdough starter. You will become skilled in forming the traditional pretzel shape as well as soft pretzel rolls and sticks. All of these are sure to become family favorites. We will teach you how to use lye (and alternatively baking soda) to achieve the typical flavor and color of pretzels. At the end of the class, we will taste some warm pretzels with customary German accompaniments. You will leave the workshop with our recipe, the knowledge of how to recreate it at home, and all the pretzels you made in class.
German Holiday Classics
Cost $130 / Participant
Group Size 4-6
New dates will be scheduled in winter 2023
We will introduce you to some of Germany’s most famous cookie recipes passed down from generations. In this hands-on workshop you will be rolling dough, shaping dough, decorating, and baking cookies of various types. At the end of the workshop, you will take home a basket of your freshly baked cookies to share with friends and family and you will be equipped with all the recipes to bake some more at home.
The Ancient Art of Bread Baking
Duration: 4 hours
Group size: 6 - 8 participants
Due to construction delay with our outdoor event space we moved this class to Spring 2023. We will inform those interested in this class via email once a date has been set.
This class will transport you back in time as you learn all about ancient bread baking. We will bake flatbreads, rustic artisan bread, and pumpernickel – all in a traditional wood-fired cob oven. Participants will learn about the evolution of bread culture from the Agricultural Revolution over 12,000 years ago to the present day. They will also get to work with the traditional cob oven, load bread, taste samples, and go home with a live sourdough culture and samples of the bread we bake together.
Payment is due in full upon registration for the class. If you need to cancel a course, a full refund or credit towards a future class will be issued if cancellation is made at least two weeks or more in advance. If you need to cancel within two weeks of class, we offer a class credit valid for a year or a refund if your slot can be filled by someone else. If you cancel within 24 hours of the class, no refund is given.