See exactly how each class unfolds.
Every workshop follows a clear rhythm: gather around the ingredients, learn the method by hand, cook together, then leave with a repeatable plan for your own kitchen.
Pasta workshop
A relaxed, tactile class built around turning flour and eggs into a meal everyone can help shape.
Build the dough
Measure, mix, knead, and learn what smooth, rested pasta dough should feel like.
Roll and cut
Use a simple rolling system, cut noodles, and keep the pasta lightly floured and separated.
Make the sauce
Cook a sauce that fits the room, with seasoning checkpoints everyone can taste and adjust.
Cook and gather
Boil, toss, plate, and talk through how to repeat the process without special stress.
Middle Eastern workshop
A generous cooking class focused on herbs, grains, dips, salads, spices, and building a bright meal together.
Prep the table
Wash herbs, organize spices, cook grains, and set up stations for dips, salads, and sauces.
Layer flavor
Practice balancing salt, acid, herbs, warm spices, olive oil, and texture in real time.
Cook together
Each station contributes a part of the meal, so everyone has a clear role and visible progress.
Build the spread
Plate everything family-style and connect the recipes into a repeatable home-cooking framework.
Pizza workshop
A lively class that makes pizza feel manageable: dough timing, shaping, toppings, and a better home bake.
Understand the dough
See how hydration, fermentation, and gluten affect stretch, texture, and timing.
Stretch by hand
Practice shaping rounds without forcing the dough, keeping an airy edge and even center.
Top with balance
Build pizzas with sauce, cheese, vegetables, herbs, and enough restraint for a crisp bake.
Bake and adjust
Use heat, surfaces, and timing to improve results in the oven you already have.
Focaccia workshop
A hands-on bread class built around soft dough, olive oil, dimpling, toppings, and a crisp golden bake.
Mix the dough
Build a soft, high-hydration dough and learn how it should feel before the first rest.
Stretch and fold
Use gentle folds to create structure while keeping the dough airy and relaxed.
Dimple and top
Oil the pan, press the dough into place, add toppings, and season for flavor and texture.
Bake and share
Bake until crisp and golden, then cut, taste, and talk through how to repeat it at home.
Rugelach workshop
A sweet, hands-on pastry class focused on tender dough, rich filling, clean rolling, and a beautiful golden bake.
Make the dough
Mix a tender pastry dough and learn how chilling, rolling, and handling affect the final texture.
Build the filling
Spread chocolate or another filling evenly so every piece has clear layers and balanced sweetness.
Roll and shape
Cut wedges, roll classic crescents, and keep the pastry tight enough to hold its shape in the oven.
Glaze and bake
Brush, bake to deep color, and finish with rugelach that are glossy, layered, and ready to share.
Sourdough workshop
A practical class that turns sourdough from mysterious to readable, with a focus on feel, timing, and repeatability.
Read the starter
Learn feeding, peak activity, smell, bubbles, and how to know when starter is ready.
Build strength
Mix dough, use folds, and understand how gluten development changes the dough in your hands.
Shape and score
Practice preshaping, final shaping, surface tension, flouring, and scoring with purpose.
Plan the bake
Map fermentation, proofing, heat, steam, and cooling into a schedule that works at home.
Challah workshop
A warm, hands-on bake built around soft dough, confident braiding, and a clear plan for glossy challah at home.
Mix the dough
Combine ingredients, knead with confidence, and learn the soft, elastic texture to aim for.
Shape the strands
Divide evenly, roll smooth strands, and keep the dough relaxed enough for clean braiding.
Braid with rhythm
Practice a clear braid pattern step by step so the movement becomes easy to remember.
Finish and bake
Proof, egg wash, add toppings, bake to deep color, and leave with a repeatable home plan.