Cooking Class - Rustic Breads: Boules and Loaves with Chef Clemence

Discover how to make fresh baked bread

Few things are tastier than fresh baked breads. And during class, you’ll discover how to make your very own. First, you’ll learn the science behind bread making by covering topics like wild yeast, fermentation, hydration and extraction. During class, you’ll make wild yeast culture, sourdough starter and sprouted Wheat. And then you’ll get down to making your own breads. You’ll discover how to make a variety of breads including classic whole Grain Sourdough Bread, Sprouted Wheat Boule and Hazelnut Fig Loaf. Be sure to bring containers home so you can bring your bread home.

  • Minimum Guests 1
  • Maximum Guests 6
  • Meal Courses 3
  • Event Duration 6 hours
  • Labels Adult, Baking, Beginner, Vegetarian

Reviews guests left for this experience



25 Oct 2016

Loved the class!

Reviews guests left for other experiences with Chef Clemence or Resident Chef



05 Aug 2018

What a great class! Chef John Pitblado was so delightful, added some humor to our serious bread baking. I will definitely take another class with him.



26 Jul 2018

Fabulous! She is the Best Chef‼️So Relaxed & Teaches U all of the Culinary Tricks! Our pies came out Looking & Tasting Like we were accomplished Bakers! THX???

Meet your chef

Chef Clemence was born in Paris and developed a taste for buttery, sweet and chocolate-filled pastries early in her life. And her love for chocolate has never waned. Her parents moved from France to Washington, D.C. where she perfected her chocolate chip cookie recipe. She studied film in Syracuse, New York, worked at Fox in L.A. for a stint before her friends convinced her to open a dessert company. Besides teaching, she also develops recipes and serves as a food consultant.

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