More than a recipe

There’s something magical about pulling a loaf of bread from the oven; that crackle of the crust, the scent wafting through the kitchen, the feeling of accomplishment knowing you made it with your own two hands. There’s also something deeply disappointing about uncovering your bowl to find a sad, deflated lump of dough staring back at you.

Bread has a reputation for being finicky, but once you understand what’s happening inside your dough, and what to look for along the way, it becomes far less mysterious.

Join French-trained private chef Emma Gabrielle for a cozy, hands-on bread-making class in the hills of San Diego. Together, we’ll walk through the entire process. From mixing and kneading to shaping and baking while learning how to read your dough, understand fermentation, and build the confidence to make beautiful bread at home.

You’ll enjoy freshly baked bread during class and leave with your own dough ready to rise and bake at home, plus the recipe and troubleshooting tips to recreate it again and again.
Classes are intentionally kept small so everyone has plenty of opportunity to get their hands in the dough and ask questions.

All experience levels welcome