Basic Breads ~ Chef Frances Wilson (11/19/16)


There is nothing better than the smell of fresh baked bread in your kitchen (just in time for the holidays!). In this class you will learn how to work with yeast, mix, knead, shape and proof doughs to make simple breads.
We will make loaves in different shapes from boules to dinner rolls and sandwich loaves, using a variety of different flours.
Everyone will take home a SCS logo apron, a set of recipes and a loaf of bread that they have made. Lunch will be served!

Some of the recipes may include:
Light Rye Sandwich bread, Whole wheat Buttermilk Loaf, Walnut Bread, Poppy Seed twists, Many Seeded Pull Apart Rolls

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Product Description

Hands-on Baking Class, Includes Lunch, $160, 14 person max, 10-2pm

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.
Frances 4.16

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