baking artisan breads

Bread Fundamentals (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 a wide variety of breads
  • Develop basic professional bench skills for bakery items
  • Understand how to achieve a great rise, and crust, on home baked breads

About This Class

This three consecutive evening series (Monday, Tuesday, and Wednesday night) will teach you a set of bread-based recipes, each one with the ability to become many additional variations. We will focus on natural starters for most of the bread, inspired by recipes from Tartine, Josey Baker, and Sullivan St. Bakery. By learning these foundational recipes, you will build an intuitive sense of how things work in the world of bread baking.

You’ll learn how to use a variety of yeasts, as well as baking powder/baking soda leaveners. As a class, we will make a natural starter that you can take home to use in future bread baking. Different flours, including cake flour, all-purpose, bread flour, and whole wheat will be introduced and we will explore enriched doughs like challah, Parker House rolls, and sticky buns. Forming loaves, both freehand and in pans, will also be a technique you get to try many times.

You will leave Bread Fundamentals with master recipes for levain, baguettes, soft pretzels, white and whole wheat sandwich bread, parker house rolls, challah, pizza dough, English muffins, sticky rolls, baking powder biscuits, scones, and more. You’ll be amazed at how many creative ways you can transform these recipes into your own signature baked goods using each of these foundational techniques.

And yes, you’ll be able to take many of your breads home with you!


Session One: Master Craft Bread Formula and Pâte Fermentée
You’ll learn the formula and techniques for a master dough, then focus on your bench skills as you transform that dough into baguettes, rolls, and knots. You’ll learn all about pâte fermentée for next week’s breads.

Session Two: Rustic French Breads
Using pâte fermentée, you will make and bake French Country and Olive & Rosemary Breads. You will learn about biga, an Italian-inspired starter, and use it to make a variation on pizza dough.

Session Three: Rustic Italian Breads
Using the biga pre-ferment, you’ll make and bake Ciabatta and Potato & Roasted Garlic loaves. Wrap up the course as you advance your pizzaiolo skills with biga-based pizzas to enjoy for dinner.


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


Covid Policy

All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.

We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.

What is the format of a typical cooking class?

The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.

When should I arrive for my class?

Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).

What do I need to bring with me to class?

Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.

Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.

Do I need to eat before class?

You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.

What should I wear to class?

Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.

What happens if I can’t make it to one of the classes in a series?

If you can’t make it to a class in a three, five or six-week series, you are welcome to send a friend in your place. Please notify us if a friend will be taking your spot.

Unfortunately, due to the small size of our classes, we do not offer make-up classes for missed sessions in a series.

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may 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