2026 Knead To Know Bread Series, 1-5:30pm

Sunday, January 25th, 1pm-5:30pm 

2026 “Knead To Know” Bread Series with Cortney & Niki - $1250 per person 

3rd Sunday of Each Month (pending holidays/see scheduled dates below); 1pm-5:30pm 

Welcome to “A Year in Bread” — a hands-on, once-a-month baking journey designed to turn beginners into confident bread makers. Each month, we’ll explore a new seasonal loaf that celebrates the flavors, traditions, and ingredients of the moment — from hearty spiced breads in winter to summer classics like burger buns. Along the way, you’ll master the essentials of bread making: mixing, kneading, shaping, proofing and baking, all while discovering how time, temperature, and technique bring dough to life. Whether you’re new to baking or ready to rise to the next level, this class will help you build skills one loaf at a time — and fill your kitchen with the warm, comforting smell of freshly baked bread all year long. 

January 25th 

Rise Up: Understanding Yeast with Cortney 

In this beginner bread class, we’ll demystify the magic behind what makes bread rise — yeast! You’ll learn how this tiny living ingredient creates big flavor, texture, and lift, all while baking three delicious (and approachable) breads that showcase different styles of leavening. We’ll start with Beer Bread, a quick, no-yeast loaf that uses carbonation and baking powder to rise — perfect for understanding the basics. Then we’ll move to soft, pillowy Dinner Rolls, where you’ll get hands-on experience working with fast acting yeast, kneading, proofing, and shaping. Finally, we’ll finish with Focaccia, an olive oil-rich Italian bread that shows how fermentation time adds incredible flavor and airy texture. Along the way, you’ll build confidence in reading dough, learn to tell when it’s ready to bake, and take home the skills to make any bread rise to the occasion. 

February 15th  

Let The Good Times Dough: King Cake & Beignets with Cortney 

Bring a little New Orleans flair to your kitchen in this festive, hands-on bread class! We’ll dive into two beloved Southern classics — King Cake and Beignets — to explore the sweeter side of bread making and the magic of enriched doughs. Students will learn how ingredients like butter, sugar, and eggs transform yeast dough into tender, flavorful breads. You’ll practice kneading and shaping a colorful King Cake, discovering the secrets behind its signature swirl, filling, and icing. Then, we’ll turn to Beignets, mastering how to roll, cut, and fry these pillowy squares of dough to golden perfection. Along the way, you’ll learn about proofing enriched doughs, working with oil temperatures for frying, and the role of yeast in achieving light, airy texture. You’ll leave class with Mardi Gras–ready treats, a deeper understanding of how yeast behaves in rich doughs, and a few joyful new traditions to share. 

March 15th 

Luck Of The Loaf: Soda Bread & Barmbrack with Cortney 

Celebrate St. Patrick’s Day by baking two classic Irish loaves that tell the story of Ireland’s rustic, hearty baking traditions. In this hands-on class, we’ll make Irish Soda Bread, a quick bread that rises without yeast — the perfect way to learn about chemical leavening and how baking soda reacts to create a tender crumb. Then we’ll explore Barmbrack, a lightly sweet, fruit-studded yeast bread often enjoyed with tea, and discover how yeast fermentation adds flavor, aroma, and texture. Along the way, you’ll learn how to handle different types of doughs, balance wet and dry ingredients, and bring a bit of Irish warmth to your own kitchen. You’ll leave class with two delicious loaves and the know-how to bake them long after the holiday has passed. 

April 19th  

Challah Back: Challah with Niki 

Join Niki as she teaches you how to make the traditional Jewish bread, Challah. This enriched bread dough is wonderfully soft and supple, which allows us to make beautifully braided Challah. While our dough is rising, we will make two different Challah recipes from pre-made Challah that Niki will bring in. First is a Challah Bread Pudding with Bourbon Sauce which is perfect for dessert or an elevated brunch. Second is a Croque Monsieur Bread Pudding filled with ham and Gruyere cheese. We will then watch as Niki demonstrates how to braid an intricate Challah loaf and then each pair of students will braid their Challah loaves in a traditional 5 strand braid and bake them off to take home and enjoy. 

May 17th 

Buns In The Oven: Burger Buns & Hot Dog Rolls with Cortney 

Learn how to take your cookout to the next level by baking your own soft, golden, perfectly shaped buns and rolls! In this hands-on class, you’ll make burger buns and hot dog rolls from scratch while learning the fundamentals of enriched yeast doughs — how to mix, knead, proof, and shape for light, fluffy texture and rich flavor. We’ll cover techniques for achieving even rise, a glossy finish, and that just-right balance of chew and softness. Along the way, you’ll discover how ingredients like milk, butter, and sugar work together to create tender doughs that hold up beautifully to any filling. You’ll leave class with fresh-baked buns, new confidence in your bread-making skills, and the know-how to make every barbecue feel homemade. 

June 14th 

Fire & Dough: Outdoor Naan & Pita with Cortney 

Take your bread-making outdoors and learn how heat transforms simple dough into extraordinary flatbreads! In this hands-on class, you’ll make Naan, soft, pillowy, and slightly chewy, and Pita, light, pocketed, and perfect for stuffing. Using a real outdoor pizza oven, you’ll explore how high, dry heat creates dramatic puffing, blistered surfaces, and unique textures. Along the way, we’ll break down the differences between these two iconic breads — from dough hydration and fermentation to baking technique — so you understand why Naan is tender and flexible while Pita forms its signature pocket. You’ll leave class with fresh, oven-hot flatbreads, practical tips for cooking on high heat, and the confidence to recreate these staples at home. 

July 19th  

Perfect Pizza: Indoor Dough vs. Outdoor Dough with Cortney 

Discover the secrets behind great pizza crust in this hands-on class! You’ll make two styles of dough: a versatile indoor pizza dough perfect for home ovens, and an authentic Neapolitan dough designed for high-heat pizza ovens. Through hands-on kneading, fermentation, and shaping, you’ll learn how hydration, yeast, and temperature affect texture, chew, and flavor. We’ll explore the differences between these two doughs — why Neapolitan develops its tender, airy, charred crust with short, high-temperature baking, and why indoor dough behaves differently in a conventional oven. By the end of class, you’ll have the skills to make pizza that’s crisp, chewy, and full of flavor — whether at home or fired up in a pizza oven. 

August 16th 

Whole Wheat Wonders: Honey Wheat Braided Loaves & Whole Wheat English Muffins with Cortney 

Celebrate the rich, nutty flavors of whole wheat in this hands-on bread class! You’ll learn to make Honey Wheat Braided Loaves, tender, slightly sweet, and beautifully shaped, while exploring the techniques that give whole wheat bread a light, airy texture. Then, we’ll dive into Whole Wheat English Muffins, learning how to shape, proof, and cook these iconic breakfast breads to achieve the perfect nooks and crannies. Along the way, you’ll discover how to balance whole wheat flour with hydration, kneading, and fermentation, and pick up tips for getting soft, flavorful results without compromising the wholesome goodness of whole grains. You’ll leave class with two delicious breads and the confidence to bake hearty, healthy loaves at home.  

September 20th  

Twist & Shout: Soft Pretzels & Pretzel Buns with Cortney 

Get ready to roll, twist, and bake your way to golden, chewy perfection! In this hands-on class, you’ll make classic soft pretzels and pretzel buns, learning the signature technique that gives them their iconic flavor and texture — the baking soda bath. You’ll discover how a quick alkaline bath before baking creates a deep brown crust, a glossy finish, and that irresistible chew we all love. Along the way, you’ll practice shaping, scoring, and seasoning, while mastering the basics of enriched doughs and proper baking techniques. You’ll leave class with fresh, warm pretzels and buns, the confidence to make them at home, and plenty of ideas for creative toppings and flavor twists.  

October 18th 

Fall In Loaf: Pumpkin Shaped Sourdough with Niki 

Celebrate the cozy flavors of the season with this hands-on sourdough class that’s as beautiful as it is delicious! You’ll learn how to mix, shape, and bake your own pumpkin-shaped sourdough loaf, using a cast iron pot to achieve that perfect crisp crust and tender, flavorful crumb. Along the way, you’ll discover techniques for scoring, tying, and baking to create the charming pumpkin shape, plus tips for working with sourdough starter, fermentation timing, and achieving bakery-quality results at home. You’ll leave class with a golden, gourd-inspired loaf — the perfect autumn centerpiece — and the confidence to keep your sourdough bubbling all season long. 

November 15th 

Rise To The Occasion: High Altitude Donuts with Cortney 

Take your bread-making skills to new heights — literally! In this hands-on class, you’ll learn to make yeast-raised doughnuts perfectly suited for high-altitude baking and frying. We’ll focus on the fundamentals of yeast, kneading, proofing, and shaping, while addressing the unique challenges high-altitude dough presents, from faster fermentation to denser texture. You’ll master frying techniques that produce golden, airy doughnuts with a tender crumb, and experiment with toppings and glazes to finish your creations. By the end of class, you’ll understand how yeast behaves, how to adjust recipes for altitude, and you’ll leave with a dozen delicious, freshly fried doughnuts — plus the confidence to make them at home any time. 

December 13th 

Knead For Celebration: Custom Holiday Star Bread or Christmas Tree Bread with Cortney 

Celebrate the culmination of your bread-making journey with a showstopping Holiday Star or Christmas Tree Bread, made your way! In this final class of the series, you’ll bring together all the skills you’ve learned — mixing, kneading, shaping, proofing, and baking — while creating a visually stunning, festive centerpiece loaf. The twist? You get to choose your flavors, from sweet fillings like chocolate, cinnamon, or fruit, to savory options like herbs and cheese, making your star bread truly your own. Along the way, you’ll learn expert techniques for twisting, layering, and finishing, ensuring your bread looks as spectacular as it tastes. You’ll leave class with a gorgeous, personalized holiday bread and the confidence to make celebratory loaves all year long.