Bread is a staple food around the globe, but how much do you know about it? Whether you are a novice or bread baking enthusiast, there is a lot to learn from Larks Medford Pastry Chef Allison Brummet. In this class, we will discuss everything: history, ingredients and their roles, bread making steps, preferments, and much more! You will enjoy freshly made soup and bread while Allison shows you how to start your own sour starter and how to use it to make sourdough bread at home. We will also be making New Orleans style baguettes and brioche sandwich buns in order to better understand the vast variety of breads you can make at home. Each student will leave with recipes, tips, techniques, and sourdough starter to fast track your way to bread baking with confidence in your own home.
Allison will provide a vegan/gluten-free Posole soup with a variety of toppings (shredded pork, roasted jackfruit, cilantro, limes, etc.) in order to accommodate as many dietary needs as possible for this class.
Please note that we cannot issue refunds for missed classes or cancellations that are made within 48 hours of the class.
Instructor: Allison Brummet, pastry chef
Allison Brummet is the Pastry Chef at Larks Medford at the Inn at the Commons. She earned her Bachelor's Degree in Professional Studies: Baking and Pastry Arts in 2010 from The Culinary Institute of America. Allison has received Employee of the Month twice under Neuman Hotel Group as well as Best Desserts Medford for the past three years. She has also had 3 holiday baking series on West Coast Flavors with Trish Glose. As a vegetarian for almost a decade, she has a passion for providing people with special dietary needs the tools to succeed in baking.