Class postoned – new dates TBD
Please email Brigid Goggin at email@example.com to receive updates about this class.
Let’s break some bread! Join Sara Gardner, culinary historian and all-around lover of bread, for this adventure across the diaspora through baking. We’ll be exploring the diverse culinary traditions that comprise the global Jewish diaspora as we hone our technical baking skills. In each class of this 5-class series, we’ll learn a different baked good and the corresponding baking technique that makes it so delicious! From phyllo-wrapped to bulemas to versatile safouf to airy babka, we’ll travel to Jewish communities all over the globe, kneading and sampling along the way. Come ready to dig in and get flour-y.
This class qualifies for the “Arts and Culture” or “History” categories of the Chochmat Lev, A Learned Heart Certificate.
To join us, please register with the form below, and the Zoom link will be shared in your confirmation email. Contact Brigid Goggin with any questions at firstname.lastname@example.org.
Detailed Class Schedule:
Week 1: Bulemas, borekas, boyos – oh my!
We’ll kick off the series by learning how to make Sephardic bulemas – stuffed coils of phyllo dough from the Sephardic community of Rhodes. We’ll be making everything from scratch, including the phyllo dough!
Week 2: Pizza Ebraica + other dolci
In this class, we’ll be heading to the Jewish quarter of Rome to learn the ancient art of the pizza ebraica, or Jewish pizza. One of the most famous Jewish bakes, we’ll explore oil-based doughs and oven temperature basics in the process.
Week 3: Flatbreads: Salouf, Lavash, and more
Session 3 takes us across the Mediterranean to the Middle East, where we’ll learn about the history that dates back to the bible behind some of the most beloved flatbreads including lavash, pita, and more. Then, we’ll make a Yemeni Jewish favorite: salouf or saluf.
Week 4: Dabo
Another geographic hop brings us to the farthest-reaching part of the course to the Ethiopian Jewish community. In this class, we’ll learn how to make dabo, the Ethiopian Sabbath bread, as well as master the art of yeast.
Week 5: Babka and Kugelhopf
We’ll finish the series off with what may be a return for some; many know and love babka, but what makes it so good? In this final class of the series, we’ll make babka while learning all about laminated dough and brioche, for a sweet finish to the class series.