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Bread Baking Basics, Part II

Le Pain Quotidien's Bleecker St Bakery

$100 6 seats left
Start Date:

Mon, Nov 27, 5:30pm - 8:30pm

Next start dates (1)

Greenwich Village, Manhattan
65 Bleecker St
Btwn Lafayette St & Broadway
New York, New York 10012
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Class Level: Intermediate
Age Requirements: 13 and older
Average Class Size: 10

What you'll learn in this bread class:

This is the perfect follow-up to our Bread Baking Basics class! In Part II, we delve deeper into the process of making artisan bread. 

In this hands-on class, we will discuss the use of yeasted starters in bread-making and further explore the wonderful art and science of fermentation. We will make a few different breads using our yeasted starters as well as working with different grain flours, including wheat, rye, and spelt. 

You will have the opportunity to sharpen your shaping skills and learn new scoring patterns to finish these heartier flavored breads. And, as with all of our classes, you’ll leave with an abundance of beautifully hand crafted breads to wow your friends and family. 

We recommend this class to those who have taken our Bread Baking Basics class or have intermediate experience. 

Please note that this class does not cover the subject of sourdough breads.
School Notes: Please make sure to arrive 5-10 minutes early to class as we start right on time. In addition, please walk directly into the bakery and not the restaurant.
If you must cancel or reschedule class please email [email protected] as soon as possible. 

- At least two weeks withdrawal notice required for full refund. 

- Class credit for notice given 3-13 days before scheduled class date (student can attend class at a later date, when there is space available). 

- No refund or credit for notice given 72 hours or less before scheduled class date.
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Le Pain Quotidien's Bleecker St Bakery

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Start Dates (2)
Start Date Time Teacher # Sessions Price
5:30pm - 8:30pm TBD 1 $100
12:00pm - 3:00pm TBD 1 $100

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Reviews of Classes at Le Pain Quotidien's Bleecker St Bakery

(325 Reviews)
Pamela C.

Attended: Bread Baking Basics, Part II
I though that the instructor was just terrific and was very pleased with the variety of breads we made. Also, it was a real adventure to be able to work with commercial equipment. The course would have earned five stars if we could have created at least one dough from the beginning versus just shaping and baking. I'm sure that the instructor would have led us through that very capably.

Melissa C.

Attended: Bread Baking Basics, Part II
Jack was an excellent instructor. We covered four different types of bread and learned to work with and shape sticky dough. I loved handling the big ovens as well. Would definitely recommend to the home baker who can make a decent loaf of bread, but wants to learn more about gluten structure and shaping.


Attended: Bread Baking Basics, Part II
The instructor was great and we got to take home a lot of bread

Rasha J.

Attended: Bread Baking Basics, Part II
John was very nice and very informative! Lovely class

Hon C.

Attended: Bread Baking Basics, Part II
Wonderful class to spend on a Sunday afternoon. Instructors were warm and knowledgeable. Would highly recommend.

School: Le Pain Quotidien's Bleecker St Bakery

Le Pain Quotidien serves simple, elegant boulangerie fare made with organic ingredients whenever possible: breakfast, tartines, pastries and handmade organic bread & many vegan and vegetarian options. 

Established in 1990, as a child in Belgium, Alain Coumont spent countless hours perched on...

Read more about Le Pain Quotidien's Bleecker St Bakery

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