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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:

A follow-up to our Bread Basics class, we delve deeper into the science and art of making Artisan bread. We discuss yeasted starters, fermentation and grain flours, including wheat, rye, and spelt.

Refine your bread shaping skills and learn new scoring patterns for your hearty flavored bakes. True to all our Bread & Pastry classes, leave with an abundance of beautiful, hand crafted, breads to wow your friends and family with. 

  • This class is recommended for those who have taken our Bread Basics class or have intermediate level bread baking 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.

Still have questions? Ask the community.

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 will be issued for any notice given 4-13 days before the scheduled class date (students 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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Questions & Answers

Get quick answers from CourseHorse and past students.

Question from Yuriy N.
We took Bread Basics I and loved it! Jack was amazing. I can't wait for this second class to open.
Answer from Kristle C. CourseHorse Staff
Hi Yuriy! Glad to know that you liked the class.

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

(494 Reviews)

Attended: Bread Basics II
Wonderful class - you can pepper Jack with questions - and take home a lot of amazing bread!

Diane A.

Attended: Bread Basics II
Jack, the instructor, was fabulous. He presents a lot of information clearly and with an upbeat tone. He really is a great teacher. He was very prepared, the class never lagged, he followed up with a PDF of materials. The bread was delicious.

Pamela C.

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

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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