WHAT YOU’LL LEARN

Great bread is at the heart of Nordic cuisine and now you can learn the unique style of bread developed by Claus Meyer in Denmark.

With long fermentation, lots of organic wholegrain and high hydration, these loaves are juicy, nutritious, nourishing and full of flavor. In this 3.5 hour class led by Rhonda Crosson, Head Baker of Meyers Bageri, you’ll learn to bake the signature Rye Bread loaf and the Øland Wheat Bread, applying the key principles of Meyers Bageri’s (Bakery) organic whole grain philosophy. Learn the techniques related to these unconventional types of dough, including mixing, kneading, proofing, shaping and baking, and gain the knowledge to make great bread at home!

What You’ll Enjoy:

  • Demonstration of the stone milling process of locally grown Øland Wheat
  • Baked whole grain wheat bread and rye bread to take home
  • Whole grain wheat bread dough to bake at home
  • Sourdough in a pan, ready to bake at home
  • Charcuterie, cheese, butter and jam to enjoy with your fresh baked bread in class
  • Coffee from Brownsville roaster, tea and ciders
  • Recipe booklet and apron to bring home

Purchase a gift certificate.

About Rhonda Crosson: Head Baker, Meyers Bageri
Rhonda has worked for and with some of New York’s best bakeries and high profile chefs; from Thomas Keller’s Bouchon Bakery and Per Se to Amy’s Bread, Daniel Boulud and Marcus Samuelsson, where she first got her interest in Scandinavian bread making. Rhonda has also trained at Meyers Bageri in Copenhagen to perfect her skills, creating signature breads such as Øland wheat bread and Danish rye bread, and adapting them to a New York palate. Rhonda used to work as a chemist and holds a degree in Biological Chemistry from Bates College, as well as diplomas in both Bread Baking and Culinary Arts from the International Culinary Center, where she has also been a bread instructor.

Photo Credit: Skovdahl Nordic / Stine Christiansen

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

CLASS SCHEDULES

10/14/2017

10/14/2017 – $195
Sat 10:00 am – 1:30 pm

UPCOMING CLASSES

Oct 2017

PARISIAN BAGUETTES


10/07/2017 -

10/07/2017 – $195
Sat 10:00 am – 2:00 pm

COOKING THE NEW DELICIOUS


10/07/2017 -

10/07/2017 – $195
Sat 10:00 am – 2:00 pm

WINE UNCORKED


10/07/2017 -

10/07/2017 – $195
Sat 12:00 pm – 3:00 pm

NORDIC BREAD BAKING


10/14/2017 -

10/14/2017 – $195
Sat 10:00 am – 1:30 pm

CROISSANTS


10/21/2017 -

10/21/2017 – $195
Sat 3:30 pm – 7:30 pm

SECRETS OF SPICES


10/21/2017 -

10/21/2017 – $195
Sat 10:00 am – 2:00 pm

CHOCOLATE TREATS & TRUFFLES


10/28/2017 -

10/28/2017 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


10/28/2017 -

10/28/2017 – $195
Sat 10:00 am – 2:00 pm

Nov 2017

CUPCAKE DECORATING


11/04/2017 -

11/04/2017 – $195
Sat 3:30 pm – 7:30 pm

FRENCH CLASSICS: COQ AU VIN & MORE


11/04/2017 -

11/04/2017 – $195
Sat 10:00 am – 2:00 pm

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