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What You'll Get
Good bakers are like the sun, in that they rise early each morning, heat things up, and commute to work on a chariot. Learn the trade with this voucher.
Choose From Three Options
- $38 for a bread-making class ($80 value)
- $82 for a bread-making class for two ($160 value)
- $161 for a bread-making class for four ($320 value)
Instructors teach students how to use, nurture, and maintain wild yeast, an essential ingredient for artisanal sourdough baking. Along the way, they convey recipes for pizza crusts and rustic loves, and even help students bake a crispy flatbread during class. At the end of the two-hour session, students go home with their own yeast and a few new baking projects to try out.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 4 per person, may buy 4 additional as gifts. Valid only for option purchased. Online reservation required. Limit 1 per person per visit. Subject to availability. 72 hour cancellation is requested. May be repurchased every 30 days. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sour Flour
Danny Gabriner's first business model was a little odd: he wanted to bake 1,000 loaves of bread, and give them all away. It turned out to be a winning proposition, though, charming friends, neighbors, and strangers into supporting his newly proposed bakery, Sour Flour. In addition to crafting artisanal breads, Danny saw Sour Flour's mission incorporating education, whether it came through teaching people to appreciate good bread with a free loaf or instructing them in the process of baking some of their very own.
While he still doesn't operate out of a formal brick and mortar location, Danny shares the fruits of his labor in breadbaskets across the city. He sticks to his philanthropic roots, too, spearheading Bagel Monday at La Victoria Bakery, in which bakers gift fresh, free bagels to all comers. Classes at La Victoria are taught by Sour Flour Breaducator Cat Shimizu, who teaches students how to care for their wild yeast starter, bake rustic loaves, and figure out when a crust is ready to molt.