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A two-hour bread class for kids, taught by our Saturday bread baker Michael.
It's built around the parts kids will actually remember: hands in flour, sticky fingers dimpling dough, and pulling something warm out of the oven that they made themselves.
We start with hands in the dough. Each kid works with focaccia that's been slowly rising since the morning — stretching it into their pan, pressing dimples with olive-oil fingers, and topping it with herbs and flaky salt. Into the oven it goes.
While their focaccia bakes, we tour the mill — seeing where the grain is grown and how it becomes the flour they just baked with.
Then comes the second dough. Each kid shapes one to take home, wrapped up and ready for tomorrow's oven. Two loaves from one afternoon: one to eat warm with the class, one to bring home and bake for their family.
No experience needed. Just curiosity and a willingness to get a little floury.
Each child leaves with a warm focaccia, a dough ready to bake the next day, simple baking instructions for their grown-up, and a new understanding of where bread actually comes from.
What to bring:
· A step stool if your child is on the shorter side — our work counters are standard adult height
· An apron (we'll have some on hand, but feel free to bring a favorite)
· Hair tied back if it's long
· Clothes that can handle a little flour and olive oil
A two-hour bread class for kids, taught by our Saturday bread baker Michael.
It's built around the parts kids will actually remember: hands in flour, sticky fingers dimpling dough, and pulling something warm out of the oven that they made themselves.
We start with hands in the dough. Each kid works with focaccia that's been slowly rising since the morning — stretching it into their pan, pressing dimples with olive-oil fingers, and topping it with herbs and flaky salt. Into the oven it goes.
While their focaccia bakes, we tour the mill — seeing where the grain is grown and how it becomes the flour they just baked with.
Then comes the second dough. Each kid shapes one to take home, wrapped up and ready for tomorrow's oven. Two loaves from one afternoon: one to eat warm with the class, one to bring home and bake for their family.
No experience needed. Just curiosity and a willingness to get a little floury.
Each child leaves with a warm focaccia, a dough ready to bake the next day, simple baking instructions for their grown-up, and a new understanding of where bread actually comes from.
What to bring:
· A step stool if your child is on the shorter side — our work counters are standard adult height
· An apron (we'll have some on hand, but feel free to bring a favorite)
· Hair tied back if it's long
· Clothes that can handle a little flour and olive oil