BREADHITZ REHOBOTH BAKING WORKSHOPS
WORKSHOPS
Workshops are hands-on with 6-8 students per class.
Lunch is included for full day workshops.
Artisan Bread Fundamentals
An Intro to the Art and Science of Bread Baking full day (8 hours)
$200 + $10 materials fee (lunch included)
This introductory class in artisan breads covers the core concepts and basic techniques of artisan bread baking. You will learn different approaches to mixing dough, the essentials of fermentation, how to pre-shape and shape different breads, and how to achieve a successful bake. While the baking will occur in our wood-fired hearth oven, every effort is made to teach you how to achieve similar results in a residential oven. If you have always wanted to learn how to bake bread or want a refresher class on the key principles, this would be a great place to start.
All levels welcome. Products covered include Focaccia, French Bread, and Honey Whole Wheat.
Sourdough: What's to Know
An Introduction to How Wild Yeast Works full day (8 hours)
$200 + $10 materials fee (lunch included)
Are you curious about sourdough? Then come with us and take a walk on the wild side (of yeast, that is!) Rather than rely on commercial yeast bought at the store, sourdough breads are naturally leavened breads made with wild yeast spores cultivated in the form of a sourdough starter. Learn how to build your own sourdough cultures from scratch, maintain them with regular feeding cycles, and utilize them in different breads to control flavor and fermentation. The benefits of different types of starters will be discussed.
Some experience preferred, but not required. Products covered include Country Sourdough, Multigrain Sourdough, Walnut Raisin Sourdough, and Sourdough Miche.
The Breakfast Basket: From Quick to Classic
Sweet & Savory Ways to Start Your Day full day (8 hours)
$200 + $20 materials fee (lunch included)
If you have a soft spot for the sweeter side of bread, then this workshop is guaranteed to please. From easy muffins and quick breads to the classic brioche and mouth-watering cinnamon buns, you will learn the fundamentals of working with chemically leavened batters and yeasted enriched doughs. The class will emphasize the proper techniques of mixing, shaping, and baking to help ensure your success in the kitchen. This class is suitable for baking enthusiasts and professionals alike.
All levels welcome. Products covered include Pumpkin Muffins, Sweet & Savory Scones, Swiss Brioche, Cinnamon Buns, Russian Braid, and Challah.
Viennoiserie: All Flaked Out and Buttered Up!
Making Croissants, Danish, and More full day (8 hours)
$200 + $20 materials fee (lunch included)
Enjoying a truly good croissant is one thing….mastering the art of making them is another. Croissants and other flaky breakfast pastries are made using the baking technique of lamination, and alternating many layers of yeasted dough and butter are the key. Be prepared to roll up your sleeves and then roll some dough! While this advanced technique is more labor intensive than most others, the end result is well worth the work: a layered breakfast pastry that is not only crispy and flaky, but also tender and light. In addition to the laminated doughs, we’ll make some tasty enriched dough products, too.
Some experience preferred, but not required. Products covered include Classic Croissant, Whole Wheat Ham & Cheese Croissant, Sweet & Savory Danish variations, Gibassier, and Rum Raisin Brioche.
Bagels & Pretzels
half day (3 hours)
$75 + $5 materials fee
Impress your guests and family with homemade bagels and Bavarian-style pretzels. Don't think you'll ever have time to make them? Here's the key: they are mixed, shaped, and held overnight in the fridge...the next day, all you need to do is wake and bake! Your brunches and barbeques will never be the same again! All levels welcome.
Baking with Whole Grains half day (4 hours)
$100 + $10 materials fee
Whole grains add more flavor and nutrition to your baking, but they also require a bit of extra attention and care. Learn about the benefits of baking with whole grains, the limitations that come with them, and how to successfully incorporate them into existing recipes. All levels welcome.
Bread Baking Basics: Mix, Shape, and Bake! half day (4 hours)
$100 + $5 materials fee
If what you are looking for is a concentrated, no-frills workshop on the basics of making bread, then this is it. Find out what it is you need to look for in the different stages of baking, and learn what professional bakers consider the keys to success. With just one dough formula, you'll be mixing, shaping, and baking up a storm in no time! All levels welcome.
Top This! A Pizza Lover's Extravaganza half day (3 hours)
$75 + $10 materials fee
Turn up the heat! Dive into the world of fire as you learn the basics of making pizzas in a wood-burning oven. You'll learn how to mix up a variety of pizza doughs, from the basic straight dough to a more complex flavor with a preferment to a whole wheat version. Experiment with toppings and flavor combinations, from the basic to gourmet. There will be plenty tastings, so bring your appetite...and take home the pizzas you make to enjoy immediately or freeze for later. All levels welcome.
Pizza Demo and Dinner
evening (2.5 hours)
$40 per person
Nothing can beat the sensory experience of pizza making in a wood-fired oven…the sounds of the crackling fire, the heat pouring from the oven, the enticing savory aromas, and of course, the delicious reward of taking that first bite. We invite you to join us for an evening of casual pizza making, dining, and conversation. Salad and non-alcoholic beverages will be served (bring your own wine or beer to enjoy, if you like.) Come alone or bring a friend. All levels welcome.
Sweet Dough: Sugar and Spice and Everything Nice half day (4 hours)
$100 + $10 materials fee
If your idea of heaven lies in pillows of sweet dough layered with cinnamon, nutty fillings, and sugary glazes, then look no further: you've just found nirvana. This workshop focuses on the proper mixing and shaping of sweet dough in all its glory. Classic favorites such as cinnamon buns, sticky pecan rolls, and Russian braid will be covered. All levels welcome.
The ABC's of Breakfast Breads
half day (3 hours)
$75 + $10 materials fee
Muffins and scones and brioche, oh my! This workshop covers the breakfast essentials: add some fabulous muffin and scone recipes to your repertoire, plus learn to make a classic brioche roll enjoyable at all hours, day or night. Whether you are baking for yourself or that someone special (Mother's Day, anyone?), breakfast breads are sure to satisfy and impress. Take home lots of knowledge...and full bags of goodies! All levels welcome.
Handmade Truffles: An Artisan Approach
half day (3 hours)
$75 + $15 materials fee
Just in time for Valentine's Day! Indulge your inner chocoholic with this hands-on workshop. Learn the basics of working with the food of the gods, including easy tempering techniques, basic forming, flavor infusions, fillings, and finishing techniques. The best part: leave with a tray of your creations! All levels welcome.
French Macarons
half day (3 hours)
$75 + $10 materials fee
Ooh-la-la! The macaron craze is here to stay - and with good reason! These dainty French filled meringue confections are simply delightful, and one bite is all it takes to dream your way to Paris. Luckily, you can learn how to make them right in your own kitchen. Different fillings will be covered, such as ganache, buttercream, and jam. Of course you'll leave with plenty to share with friends and family...if they make it home, that it. All levels welcome.
Holiday Breads and Baking
full day (8 hours)
$200 + $20 lab fee (lunch included)
Tis the season to be jolly….and baking, of course! Everyone has their own favorites to make around the holidays, but this class will introduce you to some others that you are sure to enjoy. You’ll learn proper mixing techniques for enriched doughs and cookies, while experiencing the aromas and flavors of some European classics.
All levels welcome. Products covered during this workshop include Pumpkin Brioche, Stollen, Panettone, and Swiss Festliche Guetzli (festive Swiss cookies.)
Gingerbread Workshop half day (3 hours)
$75 + $5 materials fee
Nothing evokes the warmth of the season more than gingerbread! With the holidays just around the corner, take some time for yourself to make your own special gingerbread house. We provide the baked gingerbread, the icing, the fixings, and the space...you provide your enthusiasm and creativity. Take away your masterpiece to enjoy and leave the clean up to us! All levels welcome.
Holiday Cookie Bake-Off
half day (3 hours)
$75 + $10 materials fee
Here's your chance! Not only do you get to learn how to make some favorite European holiday classic cookies, but you can stock your freezer with them, too. You'll be as busy as an elf in the kitchen, turning out one tray of cookies after another. Many hands make light work, and you will leave with a good head start on your holiday baking. All levels welcome.
CURRENT 2012 SCHEDULE
Workshops are held at the Breadhitz Baking Facility in Rehoboth, MA.
Schedule is subject to change. For more information on registration and policies, click here.
| Feb 4 | Handmade Truffles 9am-12pm |
|
| Feb 4 | French Macarons 2-5pm |
|
| Apr 21 | Bagels & Pretzels 9am-12pm |
|
| Apr 21 | Top This! Pizza Extravaganza 2-5pm |
|
| Apr 22 | Artisan Bread Fundamentals 9am-5pm |
|
| Apr 28 | Breakfast Basket: Quick to Classic 9am-5pm |
|
| Apr 29 | Viennoiserie 9am-5pm |
|
| May 12 | ABCs of Breakfast Breads 9am-12pm |
|
| Jun 2 | Artisan Bread Fundamentals 9am-5pm |
|
| Jun 3 | Sourdough: What's to Know 9am-5pm |
REGISTER Now |
| Jun 9 | Bread Baking Basics 8am-12pm |
REGISTER Now |
| Jun 9 | Pizza Demo & Dinner 6-8:30pm |
|
| Jun 10 | Baking with Whole Grains 8am-12pm |
REGISTER Now |
| Jun 10 | Pizza Extravaganza 2-5pm |
REGISTER Now |
| Jul 13 | Pizza Demo & Dinner 6-8:30pm |
|
| Jul 14 | Artisan Bread Fundamentals 9am-5pm |
REGISTER Now |
| Jul 15 | Bread Baking Basics 8am-12pm |
REGISTER Now |
| Jul 15 | Sweet Dough: Sugar & Spice 2-6pm |
REGISTER Now |
| Oct 6 | Breakfast Basket: Quick to Classic 9am-5pm |
REGISTER Now |
| Oct 7 | Viennoiserie 9am-5pm |
REGISTER Now |
| Dec 8 | Gingerbread 9am-12pm |
REGISTER Now |
| Dec 8 | Gingerbread 2-5pm |
REGISTER Now |
| Dec 15 | Holiday Cookie Bake-Off 9am-12pm |
REGISTER Now |
| Dec 16 | Holiday Breads & Baking 9am-5pm |
REGISTER Now |
Frequently Asked Questions
Where are you located?
We host the workshops on our property in Rehoboth, MA (about 20 minutes east of Providence, RI, 1 hour south of Boston, MA, and 3.5 hours north of New York City, NY). The closest airport and train station is located in Providence, RI.
What kind of facilities do you have?
The classes are conducted in two baking workshops: one permanent interior space and one 3-season space conveniently attached to the wood-fired oven. The workspaces are efficiently cozy, which helps keep our student/instructor ratio low. Our facilities include a Panyol wood-fired oven (120 stretch model), a Hobart convection oven, two 20-quart ABS vertical mixers, Mircro Spiral SP5 mixer, two 6-quart mixers, tabletop dough divider, Rondo tabletop dough sheeter, & Irinox blast freezer unit.
What do I need to bring?
Students should wear comfortable clothing and comfortable, closed-toe shoes. Bring a notebook and writing utensils. Aprons will be provided. Cameras are optional. Lunches served will include a vegetarian option, but if you have any other dietary restrictions, feel free to pack a lunch. Workshops take place rain or shine and our set up requires some moving between buildings.
I am traveling from out of town. Where can I stay?
We are not affiliated with any local accommodations and you will need to make your own arrangements. We will be adding a short list of accommodations to help you in your search very soon.