Bread Fundamentals Part II (3 class series)

$490 per person

Our Fundamentals classes are designed to give home cooks a solid foundation of skills for everyday cooking and baking. They will build your confidence, equip you with techniques, and provide you with abundant inspiration in the kitchen.

What You'll Learn

By the end of the class, you will:

  • Know how to mix, shape, and bake Old World style breads in the French and Italian traditions
  • Learn to work with pâte fermentée and biga pre-ferments
  • Develop your bench skills for shaping and baking free-standing breads such as boules and bâtards

About This Class

Our Bread Fundamentals Series’ are designed to help you build a foundational set of skills to both prepare and handle a variety of leavened doughs. Over the course of the three series, you will work with both commercial yeast and natural starters. These courses are designed to expand your technical knowledge of WHY bread baking works while improving HOW you develop, handle, and shape bread dough.

This class will meet once a week over three consecutive weeks. While Bread Fundamentals One is not a required pre-requisite for Fundamentals Two and Three, it is highly suggested that this be the first course you take in the series unless you already have a significant level of bread baking experience. Students in levels Two and Three will be expected to have a thorough understanding of foundational baking skills.

Bread Fundamentals Two dives deep into the world of commercial learners and explores some of the incredible product that can be developed once you have more practice and knowledge under your belt.  


Class Meetup Dates:

Mon. Mar 18th: 3/18, 3/25, 4/1


Session One: Master Formula for Artisan Bread
You’ll learn the formula and techniques for a master dough for all artisan breads. Then, you’ll develop your bench skills as you transform that dough into baguettes, rolls, and knots. Make pâte fermentée for next week’s breads.

Session Two: Rustic French Breads
You will form and bake French Country and Olive & Rosemary Breads from the pâte fermentée. You’ll make biga, an Italian inspired starter, for a variation on pizza dough as well as Ciabatta.

Session Three: Rustic Italian Breads
You will use your biga pre-ferment to make Italian classics like Ciabatta and Potato & Roasted Garlic loaves. Wrap up the course making puffy-crusted biga-pizzas to enjoy for dinner.




  • Wine included
  • Light meal served in class
  • Work in teams
  • Suitable for vegetarians
  • Three-session series
  • Ages 18+


What is the format of a typical cooking class?

The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.

The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.

Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.

Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.

When should I arrive for my class?

Doors open 15 minutes before the class start time.

What do I need to bring with me to class?

You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you. 

Do I need to eat before class?

In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.

Please note, for our Baking & Pastry classes, a light meal will be provided for you.

What should I wear to class?

We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.

More FAQ

Cancellation Policy

Requests for refund: Any cancellation up to two weeks prior to your class start date will be refunded 100%.
Requests for credit: Cancellations after two weeks but up to 5 days before your class start date will qualify for an online credit to be applied to another class. Refunds are not offered at this point.
Requests to reschedule: If you would like to reschedule a class date, simply submit a request to cancel in your account and write us a short note. After we make the change we will contact you with more details. Requests to reschedule are not permitted for classes that fall within the No Refund/No Credit timeframe. 
No Refund/No Credit: No refunds or credits will be issued for cancellations received less than 5 days before your class start date (the class date and any weekend days are included in the 5 days count). You can always send a friend in your place if you’re unable to attend.Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy