Above: Chef Arleen Lloyd
The smell of fresh baked bread has no rival. Making yeast breads isn't difficult, it just requires patience, a little knowledge of chemistry and the desire to create magic with the ingredients at hand. Join us as we venture into the world of yeast and all it has to offer.
**Bring an apron, closed toe shoes, 3 dish towels and containers to take your creations home.
Taming the Yeast Monster: January 11th at 6 p.m. for $50.00