Hand crafted chocolates, macarons & ice cream

Bread 101: Basic Bread Skills Class - West Sacramento 6/1/2019

$ 95.00

Saturday, June 1st. 
Please provide a phone number at check out when booking this class

Teacher: Daniel Lindsey, Executive Pastry Chef for Ginger Elizabeth Chocolates (bio below)

Daniel will be teaching a variety of beginner style breads which you can make successfully at home. Understanding the chemistry of yeast and protein can be a large undertaking. Daniel will break down the science of each ingredient in the breads to give you a thorough understanding of how to make the perfect loaf.  We will be tasting all of the breads with artisanal cheeses and charcuterie at the end of the class. Participants will each take home a Brioche Roll and English Muffin. Participants will also receive a 15%-off coupon to use at either Ginger Elizabeth Chocolates boutique within one week of the class date. You will learn to make:
Focaccia An olive oil flavored crispy and light classic from Italy
English Muffins A crispy and sweet take on the popular English muffin
Whole Wheat Loaf A whole grain bread lightly sweetened with honey
Struan Harvest Bread A Gaelic bread incorporating the seeds and grains from the season’s harvest
Brioche Loaf A buttery, slightly sweet, rich, and versatile French classic

Please note this is a demonstration style class. This class will take place at our West Sacramento Workshop; you will receive correspondence with the location details once your place in the class is reserved. 

Daniel Lindsey is a native to Napa, California and knew he wanted to be a baker since he was a toddler. After working in bakeries to the north of San Francisco, including Emporio Rulli, he saved enough money to attend the Culinary Institute of America in Hyde Park, New York, where he graduated second in his class with High Honors. After graduating, Daniel returned to the Bay Area to focus on bread baking at Della Fattoria in Petaluma and Model Bakery in Napa. Daniel moved to Las Vegas to continue refining his pastry skills at large hotels like the Cosmopolitan (STK), Mandalay Bay (RM Seafood), the Hard Rock Hotel (Culinary Dropout), and Caesar's Palace (Old Homestead and Caesar's Palace bakeshop). In 2016, Daniel returned to California and joined the team at Ginger Elizabeth Chocolates in Sacramento where he became the Pastry Sous Chef and eventually Executive Pastry Chef. In his spare time, he likes trying his hand at woodworking and bakes breads and pizza in the wood fired brick oven he designed and built himself.

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