Bryan Ford, or Artisan Bryan as you may know him, is the author of New World Sourdough and host of Magnolia Network's The Artisan Kitchen. An experienced baker that focuses on Latin American baked goods, Bryan brings fun energy to workshops that will open your eyes to a whole new world and style of baking.
Techniques
In this class we will learn the basics of making bread, from the yeast and flour types, to the different mixing, shaping, and baking techniques. Bryan will guide you through all of the steps so that you can learn how to make a delicious loaf of bread for your friends and family to enjoy.
Menu
- Product made in this workshop: Basic Rustic Loaf
Allergen Warning
This course contains WHEAT. Please let us know of any other allergens ahead of class.
The Brooklyn Kitchen at Essex Market VACCINATION DETAILS
- Masks are required inside of Essex Market can be removed once in the kitchen & have confirmed vaccine verification with a BKK staff member.
- Proof of vaccination status will be required for entrance to The Brooklyn Kitchen at Essex Market Kitchen Studio.
- Provide proof in one of the following forms:
- Physical immunization card
- Photo of immunization card
- Digital vaccine card (e.g., regional passes such as Excelsior in NYC, CLEAR, etc.)
- While not required, the CDC strongly recommends that people, even if vaccinated, wear a mask indoors in public if you are in an area of substantial or high transmission. As such, we highly recommend employees, members and guests visiting the space to wear a mask.
We encourage you to visit the Centers for Disease Control and Prevention for the latest updates and encourage all members to follow best practices.
By purchasing this class, you agree to this Liability Waiver:
This is a cooking class that involves active preparation of food. Class activity may include using sharp knives and open flame. Safe practices are core to our instruction. Students are participating at their own risk. Open-toes shoes are not permitted. Long hair must be tied back. Large rings and jewelry are not recommended. Allergies will be accommodated as possible, but the kitchen is used to prepare WHEAT, DAIRY, PEANUTS, TREE NUTS. FISH, SHELLFISH, EGGS, and SOY. Please make sure to let us know about any allergies, sensitivities, and diet concerns before the start of class. I understand that all class participants and staff are required to be vaccinated.