Try your hand at Baker & Nosh’s new bread- and croissant-making workshops.
Bill Millholland spent years instructing at Chicago’s Le Cordon Bleu. Today the Uptown bakery owner aims to demystify the art of baking for classes of six or fewer.
Learn the science behind yeast fermentation in Bread Basics. Then mix doughs by hand (one white, one wheat), take a snack break (flatbread, naturally), and practice forming shapes (rolls, baguettes, oval loaves). Twenty minutes in the oven (and one lecture on flour) later, head home with a sourdough starter kit and bread for days.
In Croissant class, get a brief history of the buttery baked good and practice rolling and folding (the secret behind the flaky factor). After a snack, riff on the classic (adding chocolate or fruit) and make cheese straws from scraps.
Classes start at $75.
A fairly small amount of dough.
Baker & Nosh, 1303 West Wilson Avenue, at Malden Street (773-989-7393 or bakerandnosh.com). To reserve a spot, call 773-944-0866.
Photo: Sheri L. Giblin / Getty Images