Bread doesn't rush, and neither do we. Our Bread Series is built for anyone who wants to understand what's actually happening inside the dough; fermentation, hydration, shaping, scoring; and walk away able to make it happen again at home.

Taught hands-on in our Manayunk studio, these bread making classes trace the full arc of the craft, from your first sourdough starter to the exacting standard of a proper French baguette.

Individual classes include:

• Sourdough Baguette : The baguette is often called the ultimate test of a bread baker's skill, and for good reason. We'll cover the traditional French method — shaping, scoring, and the steam technique behind that unmistakable shattering crust.

• Sourdough Loaf : Learn to build and read a starter, understand fermentation timing, and shape a naturally leavened loaf with real structure and flavor. A foundational class for any home bread baker.

• Sourdough Discard Class : Nothing goes to waste in a proper bakery. Learn what to do with your sourdough discard, from pancakes to crackers, and why it's often the most flavorful ingredient in your kitchen.

• Fougasse : This beautifully rustic, leaf-shaped bread is as forgiving as it is impressive. Learn to shape, slash, and top a fougasse that looks as good as it tastes.

You'll take home:

• The bread you bake in class

• Dough to bake off at home the next day

• Real technique for your next loaf, baguette, or fougasse