The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is there any place in DC areas that gives lessons?

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berryblondeboys's picture
berryblondeboys

Is there any place in DC areas that gives lessons?

I'm a good cook and a pretty good baker, but I want to improve and while I can look at pictures and watch videos, it's not the same as being with someone and seeing and feeling it for real.

I look at KA classes, but that's a major drive for me and they are alway, always sold out so far in advance. I try to search online and find nothing local, but how can that be? I live in the Baltimore/DC area. There HAS to be something around here? I found a couple 'sort of' things, but not a real bread baking, especially getting into artisan style baking classes for the home cook.

Any suggestions or anyone here locally willing to teach me more?

LindyD's picture
LindyD

http://www.washingtonpost.com/blogs/all-we-can-eat/post/2011-2012-food-section-cooking-class-list/2011/09/19/gIQA3gHXoK_blog.html

Quoting from that Washington Post listing:

Artisanal Bread Baking

Matt Finarelli, 703-677-6729

chef@finarelli.­com

www.­finarelli.­com

7th year. Participation. Students learn how to make baguettes, sourdoughs and focaccias. By appointment. $65. Several area locations, or in student's home.

 

berryblondeboys's picture
berryblondeboys

And I did google and didn't find that! I searched for 3 pages and got things in Oregon and Denver Colorado, but not DC area - go figure... now to figure if any of these are feasible to do! Thanks!

Frazestart's picture
Frazestart

I've taken the Intermediate Bread class taught by pastry chef Wendi James at Culinaerie ( http://www.culinaerie.com/ ) in downtown DC. The class involved making bagels, rolls and a braided loaf.  Although I've been baking bread on and off for years and fairly regularly this year, I found the class useful and fun: I improved my shaping techniques, ditched a couple of prejudices, and got to use a KA mixer for making bread (I'm a hand kneader.) We also got to play "Are we there yet? (windowpane)" with the instructor.  These are recreational level classes, not hard-core professional level like the ones often described here on the West Coast,  but their instructors are usually competent and personable and their facility is topnotch. 

LindyD's picture
LindyD

And hope you find something that will work out for you!

astarte's picture
astarte

Dear Husband and I took a souflee course from Matt Finarelli about a year ago at Open Kitchen (which was I think $80/pp ish).  He was simply an excellent instructor.  I would love to take his crepes class.  if you end up doing his next level bread class let us know how it went.  He was able to run around a large class watching all the groups rather well, his handouts were well made and I use them to this day and I found that I took quite a few notes on what he was saying, and I found him quite knowledgable and willing to share his knowledge.