Have you learned the basics but still don’t feel confident about your technique? Or maybe you’ve been making it and now have all sorts of questions.

We will review the whole process ,answering any questions and trouble shooting any issues that may have come up.

Then we’ll have some fun! Learn how to fold in chunky add-ins like cheese, raisins, or olives. See, and taste, what happens when you substitute other liquids for the water. We’ll make a lemon blueberry focaccia, cheddar jalapeño bread subbing pickling liquid for some of the water and a bruschetta focaccia.

We will also learn a few things to make with all that discard!

So come join us for a fun and delicious afternoon of bread making!

Saturday. June 28th, 2025

1:00 pm - 5:00 pm
RSVP Deirdre@pinolifarmhousekitchen.com

$125/ person including lunch.

Prepay using Venmo Deirdre-Davis-13 last 4 of phone 0130

Zelle or Paypal- Deirdrejd@yahoo.com