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.
- $39 for a starter bread-making class (an $80 value) <p>
Students learn how to use, nurture, and bake with wild yeast, an essential ingredient for artisanal sourdough baking. Along the way, they learn adjustments for creating pizza crusts and rustic loves, and enjoy making and eating crispy flatbread with savory toppings. Along the way, they learn adjustments for creating pizza crusts and rustic loves, and enjoy making and eating crispy flatbread with savory toppings.
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.