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1/16, Winter Bread Workshop - Hands On

$89.00

🌟 Chef: Julie Paul
🗓️ Date: Saturday, January 16, 2027
⏰ Time: 11:00AM-1:30PM
❄️ When the cold winds blow outside, warm up inside with the comforting art of bread baking! Join Chef Julie for a hands-on workshop dedicated to mastering winter breads of all kinds. In this interactive class, you’ll dive into the fundamentals of yeasted doughs—learning essential techniques for mixing, kneading, proofing, and folding in vibrant savory ingredients for maximum flavor. You’ll leave with warm, freshly baked loaves and the confidence to recreate bakery-quality breads in your own kitchen all season long.
Menu:
Mini Italian Boules: Crusty, rustic sourdough-style mini bread bowls—ideal for filling with your favorite rich winter stews and soups.
Rosemary & Aged Cheddar Focaccia: Golden, olive oil–rich focaccia studded with fragrant fresh rosemary and sharp aged cheddar—the ultimate pair for a steaming bowl of tomato soup.
Garlic & Herb Naan: Soft, pillowy skillet flatbread brushed with garlic butter and herbs, perfect for scooping up cozy curries and dips.
Please note: To fit within class time constraints, students will bake and take home smaller versions of the full-sized recipes.
Allergen/Dietary Notice: The following items will be used in class: gluten, eggs, dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.

🌟 Chef: Julie Paul
🗓️ Date: Saturday, January 16, 2027
⏰ Time: 11:00AM-1:30PM
❄️ When the cold winds blow outside, warm up inside with the comforting art of bread baking! Join Chef Julie for a hands-on workshop dedicated to mastering winter breads of all kinds. In this interactive class, you’ll dive into the fundamentals of yeasted doughs—learning essential techniques for mixing, kneading, proofing, and folding in vibrant savory ingredients for maximum flavor. You’ll leave with warm, freshly baked loaves and the confidence to recreate bakery-quality breads in your own kitchen all season long.
Menu:
Mini Italian Boules: Crusty, rustic sourdough-style mini bread bowls—ideal for filling with your favorite rich winter stews and soups.
Rosemary & Aged Cheddar Focaccia: Golden, olive oil–rich focaccia studded with fragrant fresh rosemary and sharp aged cheddar—the ultimate pair for a steaming bowl of tomato soup.
Garlic & Herb Naan: Soft, pillowy skillet flatbread brushed with garlic butter and herbs, perfect for scooping up cozy curries and dips.
Please note: To fit within class time constraints, students will bake and take home smaller versions of the full-sized recipes.
Allergen/Dietary Notice: The following items will be used in class: gluten, eggs, dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.

Here’s some helpful information to know about purchasing one of our cooking classes. Two days before class, you'll receive an email reminder with specific information. Plan on arriving 15 minutes before class is set to start. Wear comfortable shoes, and come with an appetite! We provide aprons and have refreshments available for purchase.

Refund policy: If you need to cancel your class seat, please email us at hello@capitalcooksny.com. If you don’t know your order number or can’t find your confirmation email, we will do our best to help you. If you contact us prior to five business days before the class date, you will receive a credit to be used toward a future class. That credit will be good for one year from the date of issuance. After five business days, you may transfer your class to someone else. But we do not offer credit at that time. Class seats are not refundable unless the class is canceled by Capital Cooks.

See you soon,
Paul and Caroline Barrett