Making and Breaking Bread with Chef Mark Haskell SOLD OUT!

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Discover the principles and techniques of bread making as we explore a range of breads including long-rise yeast breads, sourdoughs, flatbreads, quick breads, and both baked and grilled breads. We’ll experiment with various flours, including gluten-free options, and delve into the science of yeast, sourdough starters, and the fermentation process. Learn how doughs rise in hot and cold conditions and how different flours affect the final product. Most importantly, we’ll focus on identifying and enjoying different types of bread, understanding their unique properties, and discovering your personal favorites!

“Mark Haskell is awesome! I loved participating in the cooking process, the food was delicious and plentiful and I enjoyed the wine. I took the day off work for this class and have no regrets!”  — Stacy

About Mark: Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.