As a fairly young small business, we know that our community outreach and local support is the number one most important relationship to foster. We are now heading into our fifth year with a “brick & mortar” shop and we couldn’t be happier with our West Side Bakeshop family! It’s all of you who keep us inspired and excited to come in each day and do what we do! Our workshops are a way to give back to the community AND a way to encourage our awesome and skilled staff to share their passion with you! About 25% of our class participants last season were through donated gift certificates from local school auctions and local non-profits. We donate class spots to encourage our community to come together and learn, play and get to know one another through eating and drinking.
Each workshop is hands on and designed to engage and interact with the task at hand, whether learning the process of sourdough for your home kitchen, making flaky croissant dough or gaining an understanding & better technique for making killer coffee at home. We care about what we do and our goal is show this through our workshops! A community who bakes & drinks (coffee) together stays together!
This season we are trying something new. We have made each workshop part of a series. You can pick and choose to take the whole 2-3 part series or you can enjoy them a-la-carte. Whichever way you choose, you will still walk away from the class with a ton of information, caffeinated and with a full belly…plus some goodies to take home! Each workshop runs about 2-3 hours and includes a short lecture/table talk on the subject, demonstration and most of all hand on practicing.
Below you will find a list of our talented instructors. We really are looking forward to what this workshop season has to offer! See you in class!
Jenn has attended both The New School of Cooking in Los Angeles and Johnson & Wales University in Providence, RI. She spent a year working as a test baker on the cookbook From The Wood Fired Oven for Richard Miscovich. From there she went on to use her experience to work for a gristmill, Maine Grains, where she worked with bakers, farmers, chefs and brewers to help promote the importance of local grains and stone milled flours to help them translate the properties of these products and helping them transition in their own applications. Along the way Jenn has taught private baking classes, demonstrations as well as workshops including The Kneading Conference in Skowhegan, ME. While baking bread is her favorite way to spend time in the kitchen she never shies away from the opportunity to fry up some donuts for her friends.