**This workshop will be live streamed via Zoom.**
We can’t travel to France right now but we can create a yummy round loaf of Hazelnut Currant bread and with a cup of coffee or tea and some delicious hard cheese, you’ll be transported to Provence! This is a fine textured bread, studded with hazelnuts and currants to give it a natural sweetness. Some bread baking experience would be helpful but is not required.
You will be sent both ingredient & equipment lists in your registration confirmation email, as well as an email 2 days before the class with the recipe and prep. Please read through these recipe and prep document carefully as each one will have specific instructions for participating in the class session.
This class begins at 9:00 AM and finishes at 4:30 PM. These times are broken into segments. We will meet at 9:00 am for general instruction and break until the next segment to touch base for additional instruction. Please see list below.
Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer. Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.