Tuesday Dec 17th, 12pm - 3pm
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 a chair, watching his grandmother make bread. But as a young chef in Brussels, he could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood. Le Pain Quotidien opened on October 26, 1990 on rue Antoine Dansaert in Brussels. The city quickly took to the taste of this traditional bread and Alain evolved his offering to include simple salads and tartines, keeping bread the cornerstone of the menu. At a local flea market, Alain found a long table where his guests could sit to eat together; it became Le Pain Quotidien's first communal table.
Upon arrival, please be seated in the area marked “RESERVED FOR BAKING CLASS” that is directly outside of the classroom. The Instructor will gather all students when the class is to begin. Please do not walk into the classroom until called.
Well organized. Very informative. The instructor was extremely friendly, pleasant and knowledgeable. A wonderful educational and fun experience. Looking forward to putting my newly acquired skills to the test in my own kitchen. Thank you for a lovely time!
Well organized. Covered lots of breads with great tips!
Instructor was very informative, answered all questions well, personable and made you feel comfortable. Overall very good class.
Dawn was very knowledgeable and patient, a real star.
Fantastic and very informative class
Katerina Maria D.
Dawn was amazing! Would take another class with her in a heartbeat!
Very hands-on from the beginning till the end of the full 3-hour class. Dawn was an awesome teacher. She gave us lots of tips that are not in the printouts and answered all of our questions. We made too much bread (mostly baguettes and wholewheat walnut raisin rolls) -- I took home 6 of them and there was still several more left in the class at the end. Highly recommended!
I did NOT rate it one star - it took off before I could fill in the rest ! 4 stars !!! The teacher was great with a very nice combination of professional and friendly manner. I learned a lot and appreciate the ability to go hands on. My only wish was that there would be stools or a place to sit without leaving the group - same with the ability to keep water or something at hand. I was a long time for some of us no longer young to stand...
Very knowledgeable instructor!
Outstanding class and Shift on was amazing! This is a good basic class on bread that will have you making bread when you go home that night! We’ll talk, well organized, good information and a fun class! You need to go!
Tuesday Dec 17th, 12pm - 3pm
Friday Jan 3rd, 10am - 12:30pm
Thursday Feb 13th, 5pm - 6:30pm
Friday Feb 14th, 12pm - 3pm