SIGN UP FOR ALL 5 CLASSES AND GET ONE FREE!
5-Week Bread Program (Hands-On | 4 Hours Each Session)
A Certificate is Awarded Upon Completion of All 5 Classes
Join us for an immersive, hands-on bread-baking program designed for beginners, passionate home bakers, and anyone looking to build a strong foundation in the art of bread. Over five weeks, students will explore multiple bread styles—from quick and simple bakes to enriched doughs and artisan loaves—while developing essential techniques that apply across all baking.
Each weekly session is fully hands-on, guided step-by-step by our professional instructor. Students will mix, knead, shape, bake, taste, and take home their creations every week. At the end of the series, graduates receive a Bread Baking Certificate of Completion from NY Cake Academy.
WEEK 1: Quick Breads – Foundations
Learn the fundamentals of mixing methods, hydration, structure, and flavor development with approachable, no-yeast recipes.
Projects:
- Short Cakes with Fresh Strawberries & Chantilly
- Cream Scones
- Lemon Poppy Seed Quick Bread
Master the “muffin method” and “biscuit method,” practice proper folding techniques, and understand how to create tender crumb textures without overmixing.
WEEK 2: Flatbread Fundamentals
Travel the world of flatbreads as you dive into high-heat cooking, stovetop techniques, and doughs that come together quickly.
Projects:
- Naan
- Pita
- Scallion Pancakes
Students will learn shaping skills, griddling vs. baking, and how to achieve the perfect puff, chew, and golden blistering.
WEEK 3: Yeasted Breads – Classic Artisan
Build confidence working with commercial yeast while learning fermentation, gluten development, shaping, and scoring.
Projects:
- Whole Wheat Bread
- Country French Boule
Students practice pre-ferments, kneading, proofing, and baking with steam to create beautiful artisan loaves with a tender interior and crisp crust.
WEEK 4: Enriched Breads
Discover the world of buttery, tender doughs. Learn how enrichment affects structure and fermentation while mastering more advanced shaping techniques.
Projects:
- Maple Pecan Sticky Buns
- Brioche
Students prepare a soft, silky brioche dough and transform it into decadent sticky buns—perfect rolls with caramelized toppings.
WEEK 5: Flavor Finale – Seeded Add-ins & Whole Grains
Expand your creativity by incorporating grains, seeds, and mix-ins that boost texture and nutrition.
Projects:
- Seeded Oat Bread
- Caraway Rye Bread
Learn how to work with whole grains, soakers, and flavor pairings while building dough strength and structure.
What Students Take Away
- A strong foundation in bread-making theory and methodology
- Skills in kneading, shaping, scoring, fermentation control, and baking
- Confidence to recreate every bread at home
- All breads made in class, packaged to take home
- A Certificate of Completion awarded after finishing all five classes
Session 1 – Jan 11th | 1:00 PM – 5:00 PM: Quick Breads
Session 2 – Jan 18th | 1:00 PM – 5:00 PM: Flatbreads
Session 3 – Jan 25th | 1:00 PM – 5:00 PM: Artisan Breads
Session 4 – Feb 1st | 1:00 PM – 5:00 PM: Enriched Breads
Session 5 – Feb 8th | 1:00 PM – 5:00 PM:Mix Ins & Whole Grains
Ages 14+up
