01/17/2025
Lot's of whole foods cooking classes this year! If interested give us a call at 704-800-3036. These classes are at my home so space is limited to 6 people. $60 per person or $80 for two.
Bread & Butter (Sourdough for Beginners) - January 25th & April 12th
Want to make sourdough bread but get lost when watching all of those DIY YouTube videos? If you need a hands-on class, come learn how to make a simple no-knead artisan sourdough loaf/boule and homemade butter. Leave class with your own starter, dough made in class to bake fresh the next day, and butter!
Sauerkraut and Kefir (Fermentation for Gut Health) - February 8th
Fermented foods are a rich source of probiotics and have beneficial bacteria that can improve digestion, boost your immune system, and potentially alleviate digestive issues by promoting a healthy gut microbiome. Leave class with your own Sauerkraut and the knowledge to make your own Kefir!
Bagels and Scones (Using Discard/Extra-Starter) - February 22nd
Now that you are proficient at working with sourdough, what else can you make with your leftover starter (discard)? Leave class with your own scones and bagels using our discard!
Mozzarella and Ricotta (Introduction to making fresh cheeses) - March 8th
Want to make your own cheese? It's not as difficult as you may think. Come learn how to make mozzarella and ricotta. We’ll use raw and pasteurized milk for this class. Leave class with your own Mozzarella and Ricotta!
Sourdough Brioche Rolls and Pie Crust (Lot’s of make ahead options) - March 29th
This enriched dough makes great dinner rolls, doughnuts, and even cinnamon rolls. We’ll use a stand mixer in this class to help our dough come together more easily. Leave class with your own rolls and pie crust!
Cheese Curds and Yogurt (Class uses an Instant pot for yogurt) - April 26th
Cheese curds can be eaten alone or used in prepared dishes…and making your own yogurt at home ensures you know what ingredients are used. Leave class with your own Cheese Curds and Yogurt!
Croissants and Cream Puffs (impress your friends, make ahead options) - May 10th
Students bring the croissant dough to class after the bulk ferment. As a class we will laminate our dough and make choux dough together and bake the cream puffs. We also make the custard together to fill the cream puffs. Leave class with your own Croissants and Cream Puffs!
Hydrating Lotion - May 24
Create your own lotion and have full control over the ingredients…avoid harmful chemicals, synthetic fragrances, and preservatives commonly found in store-bought products. It’s cost-effective and environmentally friendly. Leave class with your own Hydrating Lotion!
