Have you always wanted to make fresh-baked bread at home, but didn’t know where to start? Are you currently a home baker looking to improve? Taught by a professional Bread Baker, you’ll learn tips and techniques to give you the confidence to bake your best loaves ever! In this class we will cover the fundamentals of the stages of baking, and work through each step of the process together. Students will knead, shape, and bake their own delicious, soft, buttery pretzels. Twists, knots, buns, rolls - we're making them all! A great activity to do as a family! You will be taking home fresh-baked pretzels, so bring a bag or bowl to take them home. This is a hands-on workshop - you will get dirty with flour! Allergen note: gluten, dairy Personal BioMahsa began her baking journey in Atlanta, GA. She graduated with a biology degree from Emory University, but through a turn of fate, she pursued her culinary dreams. Initially training to become a Chef, she was taught handmade, fresh-baked artisan breads working in the highly-acclaimed bakery of Bacchanalia Restaurant. She discovered her love of food and science was perfectly blended in the challenging world of professional artisan breads. She then went on to become the lead baker for Kimball House, a multi-award winning southern restaurant and cocktail bar. Wanting to broaden her knowledge of global breads, she made her way to Los Angeles. Mahsa was fortunate enough to join the team at Michael's Restaurant in Santa Monica, an iconic restaurant of 40 years. The birthplace of many of L.A.'s finest Chefs, it was here where Michael gave her freedom and creativity to broaden their house-made bread menu during her tenure. She now teaches workshops throughout Los Angeles, to students of all ages and levels, in elementary schools, private homes, and cooking schools.
Return Policy and Cancellation Policy:
Surfas will offer a full refund to original tender 48 hours prior to event. Surfas may cancel event 24 hours prior to event if minimum number of attendees isn't met. For more information, please contact Test Kitchen, at 310-559-4770 Ext. 222 or by e-mail firstname.lastname@example.org