Hand crafted chocolates, macarons & ice cream

Bread 102: Specialty Holiday Breads Class - West Sacramento 8/3/2019

$ 95.00

Saturday, August 3rd. 
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 advanced holiday style breads. These breads are complex and with Daniel's plethora of bread making experience you will learn the perfect tips for making these breads successfully at home. We will be tasting all of the breads with jams, curds and spreads at the end of the class. Participants will each take home a loaf of braided Challah. 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:
Panettone Candied citrus, butter, and a lengthy fermentation make this an Italian favorite
Dia de los Muertos Bread Made with ground anise and orange zest to celebrate Dia de los Muertos
Babka Jewish brioche-like bread twisted with chocolate layers
Stollen German fruitcake bread made for Christmas
Challah Jewish egg bread used to celebrate Sabbath and other holidays

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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