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February 2020

Sourdough for Beginners Workshop

February 8 @ 12:00 pm - 3:00 pm
North American Pizza and Culinary Academy, 1970 University Ln
Lisle, IL 60532 United States
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$125

Join chef instructor Kristin “Baker Bettie” Hoffman in this introductory class aimed at building a baseline understanding of how sourdough works. This class is geared towards making sourdough approachable for the home baker. Each student will walk through the process of using their new sourdough starter to make a bread dough from scratch. Each student will also leave with their shaped, but not quite proofed, loaf in a banneton basket to bake at home along with a jar of sourdough…

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Baking Boot Camp (5 Week Class)

February 9 @ 4:30 pm - 7:30 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
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$375

Each Sunday for 5 weeks you will join chef instructor Kristin "Baker Bettie" Hoffman as she walks you through 5 main sections of baking. In each section you will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations. Each class will be from 4:30 pm - 7:30 pm on Feb 2nd, 9th, 16th, 23rd, and Mar 1st. Each week will cover the topics as follows: Week 1 (Feb…

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“Proof Your Love” Valentine’s Couples Bread Baking Class

February 11 @ 6:30 pm - 9:30 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
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$150

Each ticket is valid for two people to use. Come with your significant other, best friend, or anyone you want to learn to bake bread with! Students will learn how to make a yeast dough from scratch and by hand. While the dough proofs, students will enjoy complimentary wine while we make homemade pizza together for dinner. After dinner, students will continue enjoying their wine while we shape and bake chocolate cherry danish braids. Each couple will take home their…

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Baking Boot Camp (5 Week Class)

February 16 @ 4:30 pm - 7:30 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
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$375

Each Sunday for 5 weeks you will join chef instructor Kristin "Baker Bettie" Hoffman as she walks you through 5 main sections of baking. In each section you will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations. Each class will be from 4:30 pm - 7:30 pm on Feb 2nd, 9th, 16th, 23rd, and Mar 1st. Each week will cover the topics as follows: Week 1 (Feb…

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Yeast Bread 101

February 22 @ 12:00 pm - 3:00 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
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$89

In this workshop trained chef and baking instructor, Kristin "Baker Bettie" Hoffman, will walk you through the process of baking bread by hand. You'll learn exactly what all of the ingredients do and why they play such an important part in the process. You'll learn the basic mixing methods and master recipes that we will use to shape and bake a variety of breads. This is a hands on workshop, and you will be making and baking your own breads…

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Baking Boot Camp (5 Week Class)

February 23 @ 4:30 pm - 7:30 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
+ Google Map
$375

Each Sunday for 5 weeks you will join chef instructor Kristin "Baker Bettie" Hoffman as she walks you through 5 main sections of baking. In each section you will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations. Each class will be from 4:30 pm - 7:30 pm on Feb 2nd, 9th, 16th, 23rd, and Mar 1st. Each week will cover the topics as follows: Week 1 (Feb…

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March 2020

Baking Boot Camp (5 Week Class)

March 1 @ 4:30 pm - 7:30 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
+ Google Map
$375

Each Sunday for 5 weeks you will join chef instructor Kristin "Baker Bettie" Hoffman as she walks you through 5 main sections of baking. In each section you will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations. Each class will be from 4:30 pm - 7:30 pm on Feb 2nd, 9th, 16th, 23rd, and Mar 1st. Each week will cover the topics as follows: Week 1 (Feb…

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French Breads: Baguettes, Brioche, & More!

March 14 @ 9:30 am - 1:00 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
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$105

In this workshop trained chef and baking instructor, Kristin "Baker Bettie" Hoffman, will walk you through the process of baking classic French style breads from scratch. We will be baking classic baguettes, rustic Pain de Campagne, and the ultimate enriched bread: brioche. We will be working with some more advanced yeast bread techniques and pre-ferments so some knowledge of bread baking is helpful, but not absolutely necessary. IN THIS WORKSHOP WE'LL COVER: What is a pre-ferment How to make and…

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Yeast Bread 101

March 21 @ 10:00 am - 1:00 pm
Get in the Kitchen, 3617 N. Broadway
Chicago, IL 60613 United States
+ Google Map
$89

In this workshop trained chef and baking instructor, Kristin "Baker Bettie" Hoffman, will walk you through the process of baking bread by hand. You'll learn exactly what all of the ingredients do and why they play such an important part in the process. You'll learn the basic mixing methods and master recipes that we will use to shape and bake a variety of breads. This is a hands on workshop, and you will be making and baking your own breads…

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Beginner Sourdough Bread Baking Intensive

March 28 @ 10:00 am - 4:00 pm
North American Pizza and Culinary Academy, 1970 University Ln
Lisle, IL 60532 United States
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$250

This 6 hour hands on sourdough intensive will focus on gaining an in depth understanding of basic sourdough technique and theory.  IN THIS CLASS WE WILL COVER: What exactly is a sourdough starter? How to maintain your sourdough starter Sourdough master recipe and how to adapt it for endless variations The process of creating a sourdough loaf from start to finish How to make a rustic boule (round loaf) from start to finish How to adapt your dough to fit…

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