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May 4,2018 - May 6,2018    Time: 9:30 am - 4:00 pm

3-Day Intensive Bread Workshop: Friday - Sunday April 6 – April 8 Kathy has assembled a three day workshop for you with some of the favorites in the five day intensive class along with a few others. This will involve working with doughs using the “straight” method as well as some adding “bigas” and “sponges”. Some will be of the artisan style and others will be using sweet doughs. This workshop is designed to help even a person with little or no bread experience to learn how to become a confident person working with yeasted products. Each day will include working with Classic French Bread but will expand on techniques both in shaping and in doughs. Some of this breads included in this three day class are Challah, Cibatta, Brioche, Rye, Olive Rosemary, Sticky Buns, Biscuits, Popovers, English Muffins, Fougasse, Calzones, Tuscany Saltless Bread and much, much more. You will have the opportunity to take French Bread dough home to bake and thus, Kathy will be able to help you with y our personal oven problems as well as shaping and slashing techniques. Kathy Lehr; Friday 4:00-9:00pm; Sat/Sun 9:30 am – 4:00 pm; $450; $150 deposit with balance due 1 week before workshop.


Western Reserve School of Cooking
140 N. Main St.
Hudson, OH 44236


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Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665