This class is full! If you wish to be on a waiting list in the case of cancellation, please email the address below.
Sharpen your skills and improve your confidence with a 3-hour hands-on bread-making class on Sunday, June 5, from 2 to 5 pm. Paula Marcoux, Edible South Shore magazine’s food editor and a food and beer historian, will teach participants
- How to tackle the basics of natural leavening and store-bought yeast
- How to make home-baked bread work on YOUR schedule
Participants will learn various dough-handling techniques while fashioning, baking, and sampling some great breads to be shared at the Slow Food Seacoast “Bread, Yeast, and Beer”-themed Sunday Dinner to follow at 5:30 pm.
DATE: Sunday, June 5
TIME: 2–5 pm
PLACE: Stoodley’s Tavern, 17 Hancock Street, Portsmouth, NH 03801
DIRECTIONS: Stoodley’s Tavern is part of Strawbery Banke Museum. (Directions to Strawbery Banke are available on the museum’s website.) Please park in the Strawbery Banke Main Visitor Parking Lot at 14 Hancock Street (or along Hancock Street itself). From the parking lot, cross the street diagonally and to right to “Stoodley’s Tavern Education Center” at 17 Hancock Street. Jiggle the latch of the old front door until it opens! We will meet in the room to the left after you enter the front door.
COST: $25/person ($20 for Slow Food USA members)
SPACE IS LIMITED for this class, and preregistration is required. Please send an e-mail to Slow Food Seacoast with “I want to bake bread!” in the subject line. This class is full! If you wish to be on a waiting list in the case of cancellation, please email the address above.