Oct
25
5:30 PM17:30

Workshop: Pies (SOLD OUT)

Type of Course: Hands-on and Demo | Course Length: 2.5-3 hours | Time: Friday 5:30 - 7:30/8:00 | Students: 8

In this course, we will focus on the fundamentals of making flaky, buttery dough for pies and galettes (free-form pies) and how to bake these flaky creations!

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Workshop: 2-Day Sourdough Course
Nov
1
to Nov 2

Workshop: 2-Day Sourdough Course

Type of Course: Hands-on | Course Length: 2 days | Time: Friday 10AM - 3PM | Saturday 11AM - 1:30PM

Space: 6 students

In this two day baking course, you will not only gain a new understanding of baking with wild yeast cultures but also expand your hands-on baking knowledge and your overall bread repertoire.

We will cover a variety of bread baking techniques and applications through mixing, shaping, and baking a selection of sourdough baked goods: sourdough bread, nordic rye, honey-sesame loaves, sourdough crackers, and focaccia.

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Workshop: 2-Day Sourdough Course
Oct
4
to Oct 5

Workshop: 2-Day Sourdough Course

Type of Course: Hands-on | Course Length: 2 days | Time: Friday 10AM - 3PM | Saturday 9AM - 1:30PM

In this two day baking course, you will not only gain a new understanding of baking with wild yeast cultures but also expand your hands-on baking knowledge and your overall bread repertoire.

We will cover a variety of bread baking techniques and applications through mixing, shaping, and baking a selection of sourdough baked goods: sourdough bread, nordic rye, honey-sesame loaves, sourdough crackers, and focaccia.

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Workshop: Introduction to Sourdough Bread
Aug
9
10:00 AM10:00

Workshop: Introduction to Sourdough Bread

Type of Course: Demonstration | Course Length: 10AM-3PM | Space: 6 students

The class is designed as an introduction to sourdough baking techniques for beginners with little to no experience with naturally leavened bread. Our introductory course is taught through a combination of demonstrations and brief hands-on elements to provide a fundamental understanding of baking naturally leavened bread. The course is structured in order to build your confidence as you approach our advanced baking classes in the future.

We will provide lessons on maintaining a sourdough starter, mixing, shaping, scoring and baking a bread recipe. This course relies on demonstrations to teach basic principles. Students will, however, be able to use their senses (touch, smell, taste, sight) throughout the lesson.

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Workshop: Introduction to  Sourdough Bread
Jul
12
10:00 AM10:00

Workshop: Introduction to Sourdough Bread

Type of Course: Demonstration | Course Length: 10AM-3PM | Space: 6 students

The class is designed as an introduction to sourdough baking techniques for beginners with little to no experience with naturally leavened bread. Our introductory course is taught through a combination of demonstrations and brief hands-on elements to provide a fundamental understanding of baking naturally leavened bread. The course is structured in order to build your confidence as you approach our advanced baking classes in the future.

We will provide lessons on maintaining a sourdough starter, mixing, shaping, scoring and baking a bread recipe. This course relies on demonstrations to teach basic principles. Students will, however, be able to use their senses (touch, smell, taste, sight) throughout the lesson.

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Workshop: 2-Day Sourdough Course
Jun
21
to Jun 22

Workshop: 2-Day Sourdough Course

Type of Course: Hands-on | Course Length: 2 days | Time: Friday 10AM - 3PM | Saturday 11AM - 1:30PM | Space: 6 students

In this two day baking course, you will not only gain a new understanding of baking with wild yeast cultures but also expand your hands-on baking knowledge and your overall bread repertoire.

We will cover the history of bread making, the properties of wild yeast cultures, and how to mix, shape, proof, and bake naturally leavened bread at home. Class includes recipe handouts, presentations, hands-on instruction, and a Q&A session. Students will also leave with their own starter, 1lb. bag of flour, dough scraper, a proofing basket, and a loaf they mixed, shaped, scored and baked.

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Workshop: Introduction to  Sourdough Bread
Jun
7
10:00 AM10:00

Workshop: Introduction to Sourdough Bread

Type of Course: Demonstration | Course Length: 10AM-3PM | Space: 6 students

The class is designed as an introduction to sourdough baking techniques for beginners with little to no experience with naturally leavened bread. Our introductory course is taught through a combination of demonstrations and brief hands-on elements to provide a fundamental understanding of baking naturally leavened bread. The course is structured in order to build your confidence as you approach our advanced baking classes in the future.

We will provide lessons on maintaining a sourdough starter, mixing, shaping, scoring and baking a bread recipe. This course relies on demonstrations to teach basic principles. Students will, however, be able to use their senses (touch, smell, taste, sight) throughout the lesson.

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Festive Friday
May
3
5:30 PM17:30

Festive Friday

  • 1145 Zonolite Road 30306 Atlanta, GA 30306 (map)
  • Google Calendar ICS

Osono Bread will be making an appearance at Festive Friday — a neighborhood block party celebrating the business community on Zonolite Road and supporting Nickel Bottom at Zonolite Park. The event will be held on May 3 from 5:30 to 8:30 p.m. with drinks, food trucks, live music by Caroline and the Ramblers, an artisan market and activities for children.

We will be selling a variety of naturally leavened bread, sharing the details of our bread CSA, and provide information on our upcoming courses at The Learning Kitchen.

Admission is a $5 donation to the park and includes your choice of one free drink ticket or one free kids’ playground ticket.

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