Lionel Vatinet introduces La Farm Bakery’s Fall Baking Classes, which offer a rare opportunity to learn to bake side-by-side with a Master Baker, in a hands-on format. Guests may take classes with Vatinet himself, and learn to bake everything from flatbreads to sourdough, as well as learn the intricacies of working with locally grown and milled grains from Carolina Ground and Anson Mills. Vatinet is also pleased to offer classes with visiting guest instructors French Master Baker and Consultant Dominique Homo and Harry Peemoeller, Senior Instructor at Johnson & Wales University, as well as La Farm Bakery’s Pastry Chef Jim Hinger. In each class, guests will taste a variety of breads or desserts, and will practice mixing, shaping and scoring breads, and will see them loaded into and out of the European hearth oven. Participants will take home recipes, doughs, breads (and often, starters!) to finish baking. Seating is limited for classes, which take place from 5:30 to 8:30pm at the Preston Corners location. Purchase tickets and see the full class schedule here: https://www.lafarmbakery.com/shop/classes.
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