Demystify the world of yeast, flour, and fermentation in this fast-paced, hands-on workshop. Designed specifically for those who feel intimidated by the “rise,” we’ll cover three distinct styles of bread that provide instant gratification without the day-long wait. You’ll learn the difference between chemical and biological leavening, the “windowpane” test for gluten development, and how to achieve a professional-grade crust in a standard home oven.

The Menu: 3 User-Friendly Loaves

1. The 60-Minute “Emergency” Pizza Dough (Turned Focaccia) Using our signature high-yeast technique, we’ll mix and proof a dough that doubles in size in just 20 minutes. We’ll transform this into a rustic Rosemary & Sea Salt Focaccia, teaching students how to “dimple” the dough and use olive oil to create a golden, fried bottom crust.
2. Honey-Oat Soda Bread (No-Yeast Essential) A perfect lesson in chemical leavening. This traditional Irish-style bread uses buttermilk and baking soda to rise instantly. It requires zero kneading, making it the most approachable loaf for a true beginner. We’ll focus on the “X-cut” technique to ensure an even bake and a rustic, shaggy appearance.
3. Garlic & Herb “Quick-Rise” Flatbreads While our focaccia is in the oven, we’ll whip up these stovetop beauties. This recipe teaches students how to manage heat on a griddle or cast iron. It’s a versatile, “no-fail” bread that takes only minutes to cook and provides that satisfying char and chew every baker craves.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.