Introduction to Pie Dough
***NEXT DATE AND LOCATION TBA***
Come spend the afternoon making pie and sipping wine! Betsy Gonzalez of Osono Bread and Brennan Johnson of Gentle Rhythms will demonstrate the pie-making process from beginning to end, highlighting the tools, ingredients, and techniques needed to replicate the perfect sweet and savory pies at home.
This class will rely largely on demonstrations to teach basic principles. Students will, however, use their senses throughout the lesson and get a bit of hands on practice.
WORKSHOP OVERVIEW
Students will learn how to mix, roll, and shape flaky pie dough in class alongside their instructors. A variety of shaping styles, flavors, and fillings will be explored – think rustic galettes, decadent fruit pies, and seasonal savory pies – all of which will be baked and enjoyed together in class. To pair with our baked goods at the end of our course, Brennan will be sharing a discussion on wines – the basics of how wines are crafted, their characteristics and how to taste them, and how to pair wines with pie and other foods.
Participants will take home the pie dough they make in class, a comprehensive guide to making pies at home, and samplings of our sweet and savory pies. The wine is included in the price of the class, and there will be ample time to answer questions along the way.
Students must be 21 years old with a valid ID in order to join due to the wine component of this course. Non-alcoholic refreshments will be available as well.
location
***NEXT DATE AND LOCATION TBA***
Our class discussions
Pie dough basics: what the best pie doughs are made of and how to master them at home
Flour and milling: what kinds of flour are best for pie, how to maximize their flavor, and the importance of regionally grown and fresh-milled flour
Fillings: how to make and flavor a couple of different flavors of pie fillings, from savory pies to fruit pies
Wine: covering some basics about wine making and wine drinking, as well as a primer on how to pair wines with pies and other food
Equipment: everything you need to replicate the recipe at home
Tickets can be purchases through Gentle Rhythm’s store. Please refer to our policy page for our workshop terms and conditions. Our workshops are nonrefundable.
Your baking instructors
Brennan Johnson
Brennan’s fascination with food culture and history was catalyzed by a trip to Western Europe in 2009 to study communal brick ovens. He began baking bread soon after, baking out of his father’s own brick oven and selling at local farmers markets during his high school summers. He has a degree from Whitman College in Environmental Humanities — which, for him, meant exploring our culture’s relationship to food — an herbalism certificate from Terra Sylva School of Botanical Medicine, and has worked in restaurants and bakeries in San Francisco, Portland, Asheville, Minneapolis, and Europe. Gentle Rhythms is, for him, a way to piece together those disparate experiences, combining his curiosity in food studies with his love of hands-on cooking. These days, he is usually found on the road, learning about foodways wherever he is.
Betsy Gonzalez
After cultivating a baking career both regionally and abroad, Betsy Gonzalez established Osono Bread in Atlanta, Georgia in late 2018. Their old-world approach to baking emphasizes an investment in regional millers, local farmers, and the nourishment of the community through the tangible form of bread. Over the years, Osono Bread has grown to provide naturally leavened bread and pastry at weekly farmers markets throughout Atlanta.
Beyond a dedication to wholesome baking, Betsy strives to use their platform to share the beauty of creating community through food and the power of the people's labor behind it.