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Workshops and Events

We offer a variety of fun and educational events all around the topic of BREAD.

Class sizes are kept small for engaged and focused learning in a relaxed atmosphere.

All classes take place in our home kitchen/micro bakery in Killingworth, CT

Scroll down to see our current class program or email us with questions: information@brotworkshop.com

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Introduction to  Sourdough Bread Baking
Ideal for Beginners in Bread Baking

This 3-hour long 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 dough in class to bake at home and you will bake one loaf directly in class. During dough resting phases we will offer samples of our Artisan breads for tasting. All baking utensils and ingredients will be supplied, including a sample of our wheat sourdough starter so you can continue baking at your leisure.
 

Fee: $120/Participant
All classes are full. New classes will be scheduled in Fall/Winter. Email us to be added to the newsletter

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Baking Sourdough Bread with Rye Flour
A Low-Gluten Alternative to Wheat Bread

In this 4-hour long workshop 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. However, the low gluten content requires very different techniques as compared to wheat flour breads. We will discuss various recipes and you will taste samples of our artisan rye breads. You will bake two types of breads in class and make one mixed flour bread dough to take home to bake the next day. All baking utensils and ingredients will be supplied, including a sample of our rye sourdough starter.

Fee: $140/Participant

New dates will be scheduled soon for Fall/Winter. Email us to be added to the newsletter.

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Shaping and Baking of Bavarian Pretzels

During this 3-hour long fun workshop you will learn the secrets to making Bavarian pretzels from scratch.  You will become skilled in forming the traditional pretzel shape as well as 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.

Fee: $99/Participant

All classes are full. More classes will be scheduled in the Fall. Email us to be added to the newsletter

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Let's make BAGELS!

Learn to make delicious bagels at home during this 3-hour-long hands-on workshop.

We will walk you through all the bagel-making steps, from mixing the dough to shaping, boiling, and baking.
We will introduce you to various flavor options so you can experiment later at home. During class, we will make a yeast-based dough but also discuss the alternative use of sourdough in bagel making. You will leave the class with our recipe, freshly baked bagels, and dough to make even more bagels the next day.

This class is hosted by BROTworkshop and taught by Ben Branyan (@branyanben),
an avid bread baker and bagel fan.


Fee: $99/Participant
All classes are full. More classes will be scheduled in the fall. Email us to be added to the newsletter.

Cancellation Policy

A deposit of $50.00 is due when registering for a class.  If you need to cancel a course, the deposit will be refunded, (minus a $5.09 administrative fee withheld by Eventbrite our registration website) if cancellation is made at least seven days or more in advance. If you need to cancel within seven days prior to class we offer a refund (minus a $5.09 administrative fee) if your slot can be filled by someone else.

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