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Rustic European Breads

Rustic European Breads

Details
https://www.surlatable.com/rustic-european-breads/5756234.html
$79.00
Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: 5756234
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Rustic European Breads
This class has been cancelled.
Class Variations
Location:
San Francisco ,
CA
Change Location
Date:
Oct 28, 09:00 AM
Change Date
Sorry, there are no other dates available for this class at this location.
Product Actions
We regret to inform you that there are only 16 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
What you will learn
Menu: Italian Rosemary and Roasted Garlic Focaccia - Rustic Dutch Oven French Bread - Crispy Italian Breadsticks - Homemade Salted Butter

Class Description: Fill your home with the scent of fresh-baked bread. Practice mixing and shaping dough for Italian focaccia and crispy breadsticks, and discover how a Dutch oven delivers perfectly crusty French loaves. What could top these rustic European breads? Homemade salted butter!

Please Note: This is a three-hour class.



What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 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
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table 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 your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.