Course Catalog

Hands on Bread Making

Have the "know how" when it comes to making homemade bread.

These classes include:
-On-site Instruction
-ALL necessary equipment supplied
-ALL necessary ingredients supplied
-A bread To-Go
-Light snacks and refreshment

This all ages course is prefect for a date night, girls night out, mommy me time or a fun class to take with your kiddo.

Come join us for this fun and exciting class!

Items to bring with you:
-Personal Apron
-Dish Towel
-Glass or Plastic Bowl to bring home your bread/dough

Hands on Bread Making Babka Bread
Fee: $75.00
Dates: 6/22/2026 - 6/22/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: MAPP Campus (opens in new tab)
Room: 2nd Floor Test Kitchen
Instructor: Kala Hembree
Available Seats: 27

Babka is a sweet, enriched, yeasted bread that is a hybrid between bread and cake, originating in the Jewish communities of Eastern Europe in the 19th century. It is known for its beautiful braided appearance and ribbons of sweet filling.

Babka bread can also be savory, however you want to put your own spin on it.

Hands on Bread Making Focaccia Bread
Fee: $70.00
Dates: 8/24/2026 - 8/24/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: University Commons Suite 5000
Room: Test Kitchen
Instructor: Kala Hembree
Available Seats: 14

Focaccia is a classic Italian flatbread known for its soft, airy interior, crisp golden crust, and dimpled surface, achieved by using a high-hydration dough with plenty of olive oil, yeast, flour, water, and salt.

It's often topped with herbs like rosemary, coarse salt, or vegetables, and can be served as a side, sandwich bread, or a base for pizza-like creations.

Hands on Bread Making Pumpkin Swirl Focaccia
Fee: $75.00
Dates: 10/26/2026 - 10/26/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: MAPP Campus (opens in new tab)
Room: 2nd Floor Test Kitchen
Instructor: Kala Hembree
Available Seats: 30

Focaccia is a classic Italian flatbread known for its soft, airy interior, crisp golden crust, and dimpled surface, achieved by using a high-hydration dough with plenty of olive oil, yeast, flour, water, and salt.

It's often topped with herbs like rosemary, coarse salt, or vegetables, and can be served as a side, sandwich bread, or a base for pizza-like creations.

This class will be a sweet version of Focaccia not like the traditonal savory version.

Hands on Bread Making Panettone Bread
Fee: $80.00
Dates: 12/14/2026 - 12/14/2026
Times: 6:00 PM - 8:00 PM
Days: M
Sessions: 1
Building: MAPP Campus (opens in new tab)
Room: 2nd Floor Test Kitchen
Instructor: Kala Hembree
Available Seats: 27

Panettone is a traditional Italian sweet bread that originated in Milan and is especially popular during the Christmas and New Year holidays. It is known for its tall, dome shape, light and airy texture, and rich flavor profile.

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