Executive Pastry Chef Maura Kilpatrick is joined by honey enthusiast Nikki Menounos Daigel of Portoula for a class about one of Greece’s specialty products – forest honey. Distinct from the more common blossom honey, forest honey is produced when bees collect secretions from the bark of certain tree species.  Combined with the country’s long, dry summers, mild winters, and rich biodiversity, the resulting honey is unmatched in flavor, texture, and nutritional benefits. Portoula honey pairs perfectly with Chef Maura’s desserts, including Melomakarona (Greek Christmas cookies), Sesame Tahini Baklava rolls, and Melopita (traditional honey pie/cheesecake).

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied – we will send you home with leftovers to enjoy later!

Instructors:
Maura Kilpatrick, Owner and Pastry Chef
Nikki Menounos Daigel, Portoula

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

Recognized by UNESCO as a world intangible cultural heritage and now firmly rooted in science, the traditional Mediterranean diet has inspired Americans to incorporate ingredients like olive oil into their daily cooking. Over the last ten years, we have come to understand that, like wine and other traditional foods, there is a whole world of olive oil—full of varietals, styles, aromatics, and markers of excellence. Olive oil is more than just a good fat to cook with: it’s an ingredient that adds acidity, notes of peppery spice, vegetal flavors and fruitiness to any dish.  We’ll taste a few different oils and Chef Ana will demonstrate 4 easy sauces. Recipes include: olives & za’atar, carrot tershi, ezme & baked feta with walnut & sesame, raisin and caper kerkennaise with arctic char.  All proceeds go to the Jacques Pépin Foundation.

About the Jacques Pépin Foundation: Jacques Pépin will be turning 90 years old on December 18, 2025. In honor of this momentous occasion, professional chefs, culinary personalities, and home cooks across the country will host dinners and fundraising events to support the Jacques Pépin Foundation. The JPF supports community kitchens that offer free life skills and culinary training to adults with high barriers to employment, including previous incarceration, homelessness, substance abuse issues, low skill and education attainment and lack of work history.

Instructor: Ana Sortun, Executive Chef

Tickets: $225

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Whether it’s in Turkey or Greece, the beauty of Aegean cuisine is that it is healthy, light, and bright with flavor. These very fertile lands and islands are famous for olive oil and a variety of herbs, vegetables, and lots of fresh fish. Inspired by a couple of recent trips to the Aegean, Ana is eager to share some fun ways to celebrate spring ingredients and highlight great olive oil. Her recipes include spinach, pea and mint salad, skordalia, green garlic and green almond soup, tuna and phyllo pies with olives, and kasseri cheese. 

Instructor: Ana Sortun, Executive Chef

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

The month of May is National Women’s Health Awareness Month. Among the many women who inspire us is the cookbook author and culinary historian, Claudia Roden. Her book, The New Book of Middle Eastern Food, is one of Chef Maura's favorites: it was her introduction to Middle Eastern desserts, and the source of inspiration behind some of her well-known signatures like Palace Bread and Sofra’s Apricot Halawa. Join Pastry Chef Maura Kilpatrick as she demonstrates the intricacies of Middle Eastern pastry-making with her spin on classic recipes like Apricot Halawa, basbousa (semolina cake), palace bread with thick cream, and pistachio bosahlino. All proceeds go to Boston Bakes for Breast Cancer.

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied - we will send you home with leftovers to enjoy later!

Instructor: Maura Kilpatrick, Executive Pastry Chef

Tickets: $150

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

In this class, you will see why everyone saves room for dessert at Oleana! Pastry Chef Nik Mastalerz is the restaurant’s dessert wizard and pistachios are one of his favorite ingredients. In many cultures, pistachios are known as the "happy nut" because the shells partially open and resemble a smile when they are ripe. Pistachios are a cherished ingredient in Mediterranean feasts because of their tremendous flavor, emerald green color, and cultural symbolism of hospitality, generosity, and abundance. The recipes for this class are inspired by Nik’s love for the happy nut, particularly ones from the southeastern Turkish city of Antep. You'll enjoy: mussel baklava with pistachio frangipane and smoked cardamom syrup, pistachio semifreddo with Turkish coffee lady fingers, and whipped mascarpone with strawberries and rose hibiscus candied pistachios.

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied - we will send you home with leftovers to enjoy later!

Instructor: Nik Mastalerz, Pastry Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Recognized by UNESCO as a world intangible cultural heritage and now firmly rooted in science, the traditional Mediterranean diet has inspired Americans to incorporate ingredients like olive oil into their daily cooking. Over the last ten years, we have come to understand that, like wine and other traditional foods, there is a whole world of olive oil—full of varietals, styles, aromatics, and markers of excellence. Olive oil is more than just a good fat to cook with: it’s an ingredient that adds acidity, notes of peppery spice, vegetal flavors and fruitiness to any dish. We’ll taste a few different oils and Chef Ana will demonstrate 4 easy sauces. Recipes include: olives & za’atar, carrot tershi, ezme & baked feta with walnut & sesame, raisin and caper kerkennaise with arctic char.

Instructor: Ana Sortun, Executive Chef

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Throughout the Middle East, meze are a common way to start a meal. Like Spain’s tapas, enjoying meze involves sharing many small plates of food with friends and family for a sampling of all kinds of flavors and ingredients. The point of eating this way is to make the experience at the table last as long as possible, allowing time to sip and share thoughts. Spice and herb combinations are the secret to giving these little dishes their big flavors without making them heavy. Chef de Cuisine Pri Paige will demonstrate how to make: Gigante beans with green olives, beet muhammara, and beef kofte with cacik sauce.

Instructor: Pri Paige, Chef de Cuisine

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

When you think of Turkish food, you may envision the spectacular array of small plates known as meze - savory pastries filled with lamb and vegetables, stuffed vegetables, crispy stuffed flatbreads or grilled kebobs. Turkish cooking is all of this and so much more. Chef Ana will discuss essential Turkish ingredients like red pepper paste, sumac, pomegranate molasses & maras chiles. You'll taste and take home several of her classic recipes, including red lentil kofte with shepherd salad, Imam Bayaldi or baked stuffed eggplant and beef lamejun with hot pepper labne.

Instructor: Ana Sortun, Executive Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Most people have some concept of hummus—you know, that beige-hued spread stuffed into pitas, pre-packaged and used as a dip for carrots! While the basis of this tangy, nutrient packed dish remains the same—chickpeas, lemon, garlic, extra virgin olive oil (and tahini most of the time)— hummus offers nuances depending on where you are and who is making it! Its rich canvas is perfect for toppings like ground lamb, walnuts, or vegetables. Ana is going to convince you that making your own hummus is worth it and you’ll see how easily it converts to a meal. Recipes include Syrian-style hummus, stuffed hummus with currants & pinenuts, warm buttered hummus with lamb, and bread hummus with leeks, beets and avocado.

Instructor: Ana Sortun, Executive Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

This pastry lovers' class is a dream come true for those wanting to impress your loved ones on Valentine's Day. 

Pastry Chef Maura knows a thing or two about making some show-stopping desserts at home and will demonstrate how to put a creative Sofra spin on iconic desserts like panna cotta and baklava. Create a very special holiday for you and your sweetheart with recipes like baklava affogato, sweet cheese kunefe, and panna cotta with chocolate mosaic cake.

During the lesson, we’ll serve you a light meal leaving plenty of room for dessert!

Instructor: 
Maura Kilpatrick, Pastry Chef/Owner

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request.

Pastry Chef Maura and Chef de Cuisine Pri spend a lot of time thinking about dishes that can be eaten at breakfast or lunch - brunch is their favorite because it combines the two!

In this class, Maura and Pri will share their expertise on how to create a perfectly balanced brunch menu that includes both sweet and savory recipes, made with whole grains, vegetables, and high-quality ingredients. Our chefs will demonstrate a variety of dishes you can add to your own brunch menu, including asure (AKA Noah’s pudding—a rice pudding cousin full of nuts, dried fruits, and whole grains), bazlama (a Turkish flatbread), menemen (Turkish style scrambled egg with tomato and peppers), and borekfast (our own breakfast borek with cheese, bacon, and caramelized onions).

Instructors: 
Maura Kilpatrick, Pastry Chef/Owner
Pri Paige, Chef de Cuisine

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class.

When you think of Turkish food, you likely can picture the spectacular array of small plates known as meze. From savory pastries filled with lamb and vegetables, rich tahini sauces, crisp, stuffed flatbreads to rich bulgur pilafs and stews; Turkish cooking is all of this and so much more! Chef Ana Sortun will discuss essential ingredients like red pepper paste, sumac and dried mint which contribute to the rich flavors of this cuisine. Ana’s recipes are inspired by the southern region of Turkey and include white bean salad with red pepper tahini & simit crumbs, classic red lentil soup, vegetable borek with yogurt sauce.

Instructor: Ana Sortun, Executive Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Sicilians do not agree as to what, exactly, the Arab influence on the cuisine is, but they do agree there are some common characteristics; the absence of antipasti, the one-pot meal, the confectionary, the blending of nuts or breadcrumbs with raisins and saffron for stuffing, stuffed and skewered foods in general, rice dishes, sweet and sour dishes, and the use of citrus fruits in the preparation of meat and fish dishes.

Whatever the foundation of Sicilian food may be, one thing is certain: Sicilian food is different from Italian food. Join Chef Ana Sortun as she demonstrates a few Sicilian dishes with Arabic roots like cauliflower and walnut purée, swordfish involtini with green olives and currants, and Mohammed’s chicken and pistachio dumplings.

Instructor: Ana Sortun, Executive Chef

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

We opened Sofra bakery in 2008 after a trip to Turkey where we experienced the rich yet light style of eating many meze (mainly vegetable preparations) as a meal. The variety was overwhelming, but nothing ever felt too heavy. While in Turkey we also discovered the word Sofra. Sofra encompasses everything you prepare for the table—food, place settings, glassware, décor, linens. Every Sofra is unique—we couldn’t even find two people who defined it the same way—but the translation always had a meaning with warmth of spirit, hospitality and good food. Soframiz (“our sofra”) is pages of recipes and stories that uphold how we like to cook at Sofra. Join Chef Ana as she demonstrates a few of her favorite recipes from the book (a copy of which is included with your ticket!), including some Sofra classics like cheese borek with nigella seeds, kohlrabi pancakes with bacon, and haloumi and green apple fatoush.  

Instructor: Ana Sortun, Executive Chef

Tickets: $150

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

In his newest cookbook and culinary resource, Lior Lev Sercarz hones in on the everyday ingredients used throughout the Middle East. Lior offers an in-depth look at the production, history, cultural resonance, and storage of each pantry item, then shares an array of recipes crafted for home kitchens. It’s an instant classic that you’ll return to again and again.  

Join us at Sofra to welcome master spice blender, author, chef, and dear friend Lior to celebrate his new cookbook. We have never met someone as passionate and knowledgeable about spices and that is what makes his food so special! Lior will demonstrate how to make his all-time favorite dessert, kunafe; shredded phyllo filled with cheese and soaked in honey syrup. He will answer questions about his book and personalize your copy for you. Then, we will enjoy an array of dishes from A Middle Eastern Pantry prepared by team Sofra.

Tasting includes:
Baharat Lamb Keftas
Spiced Silan Carrots
Honey-Glazed Beets with Orange
Mujadara
Torshi
Lavash
Malabi with Pomegranate Molasses and Pistachio
Honey Sekanjabin
Kunafe

Book Signing, Demo & Tasting with:
Lior Lev Sercarz, Ana Sortun, Maura Kilpatrick

Price: $135 per person

All guests will receive an autographed copy of A Middle Eastern Pantry

For any questions, please email us at: classes@sofrabakery.com

Reprinted with permission from A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook.  Copyright ©2023 by Lior Lev Sercarz.  Photography copyright ©2023 by Dan Perez.  Published by Clarkson Potter an imprint of Penquin Random House.

Feel good about wheat you can eat! One Mighty Mill’s mission is to bring back healthy, wholesome flour: using organic wheat grown by local farmers, then stone-grinding it on their mills. Stone-milling keeps more of the healthy fiber, protein and nutrients of whole grains. We use One Mighty Mill fresh milled wheat at Sofra in many of our daily baked goods including our simit, brioche, pumpkin bread, even the chocolate chunk cookies.

Join us for an evening of delicious fun with Maura and Tony as they share their stories about baking. Maura will demonstrate how to make her favorite Middle Eastern bread recipes using fresh milled flour. Recipes for the evening include Stuffed Simit with Feta & Za’atar Almond Filling; Bazlama – a soft pillowy flatbread, similar to an English Muffin, served with meze and dips; and a Sofra-style Foccacia.

This is a demonstration-style class, with the opportunity to enjoy Sofra meze as well as the recipes made by Maura in class. We will send you home with full bellies, chocolate chunk cookies, sesame cashew bites and a packet of recipes so you can start making these breads and baked goods at home.

Instructors:
Maura Kilpatrick, Executive Pastry Chef/Owner, Sofra Bakery
Tony Rosenfeld, Chef/Founder, One Mighty Mill

Price: $120 per person

For any questions, please email us at: classes@sofrabakery.com

Want to add depth of flavor and richness to baked goods? Try Tea! Tea can be ground into powder and added to your dry ingredients, steeped into milk or butter; or infused right into the liquid you are using for your recipes. What better way to learn all about tea and the many ways to incorporate it into your sweet treats, than from our very own Executive Pastry Chef and Owner, Maura Kilpatrick! Recipes include: Lemon Curd Biscuits with Curio Mariposa Butterfly Pea Flower syrup and Strawberries;  Pistachio Rose M’Hencha soaked with MEM Linden flower tea syrup; and Revani–a syrup soaked semolina cake with rhubarb and MEM Mount Olympus tea.

This is a demonstration-style class, with the opportunity to enjoy Sofra snacks, the famous Sofra Chai, as well as the recipes made by Maura in class. We will send you home with full bellies, a packet of tea-based recipes, and our deepest gratitude for helping us raise funds for breast cancer research.

Instructor:
Executive Pastry Chef, Maura Kilpatrick, Sofra

Price: $135 per person

All proceeds from this class will be donated to Bakes for Breast Cancer – a 501(c)(3) nonprofit that funds breast cancer research. Since 1999, the organization has provided funds for 20 oncology doctors to conduct life-saving breast cancer research.

Proof of vaccination is required for all cooking class attendees.

Classes are demonstration-style, include dinner and wine pairings plus a recipe book and dessert to take home.

For any questions, please email us at: classes@sofrabakery.com

Olive oil is a staple in Mediterranean dishes and at Sofra and Oleana, adding richness and depth to both sweet and savory items. In this special class, Sofra’s Pastry Chef Maura and Oleana’s Pastry Chef Nik will demonstrate recipes that embrace the sweet side of olive oil. High-quality olive oil brings incredible flavor to cakes, tarts, cookies and ice cream and we can’t wait to share these recipes with you: Frozen Olive Oil Souffle with an Olive Oil Chocolate Ganache; Olive Oil and White Chocolate Tart with Strawberries and Pistachios and an easy at-home, no ice cream machine needed Olive Oil Ice Cream.

This is a demonstration-style class, with the opportunity to enjoy Sofra snacks as well as the recipes made by Maura and Nik in class. We will send you home with full bellies, a packet of recipes, and the confidence to make these delights at home.

Instructors:
Executive Pastry Chef, Maura Kilpatrick, Sofra
Pastry Chef, Nik Mastalerz, Oleana

Price: $120 per person

Proof of vaccination is required for all cooking class attendees.

Classes are demonstration-style, include dinner and wine pairings plus a recipe book and dessert to take home.

For any questions, please email us at: classes@sofrabakery.com

Book Signing and Demo Event
with Reem Assil, Ana Sortun, Maura Kilpatrick

Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Alongside the enticing recipes in this book, author Reem Assil shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels.

Join us at Sofra to welcome Reem and celebrate her new book. Reem will demonstrate a couple of recipes, discuss her book and personalize them for you. Then, we will taste things like Gazan Tomato Salsa; Sesame-Crusted Bread Pouches; Yogurt, Mint & Cucumber Salad; Smoked Fish, Caramelized Onion & Tahini Spread; Ma’louba and Pistachio Birds’ Nests—prepared by team Sofra. Each guest will receive an autographed copy of Arabiyya.

Proof of vaccination is required for all attendees.

$150 per person

For any questions, please email us at: classes@sofrabakery.com

Join us for a special night of breads with author and`recipe developer Andrew Janjigian, of the IACP-nominated breaducational newsletter, Wordloaf. Andrew will share the history of and show several Armenian breads including Choreg; a traditional Easter bread—laden with butter, sugar and eggs, aromatic with mahleb, Tahinov hats—a flaky laminated bread layered with sugar and tahini, rich and sweet yet made without eggs or butter, and Nazook—a delicate spiral pastry filled with buttery, chopped nut-streusel. Come taste Andrew’s creative and easy-to-make versions of each of these recipes and learn to make them at home.

This is a demonstration-style class, with the opportunity to enjoy Sofra snacks as well as the recipes made by Andrew in class. We will send you home with full bellies, a packet of recipes, an autographed copy of The Bread Baker’s Pocket Companion, and a bench scraper so you can have the tools to start making breads at home.

Instructors:
Maura Kilpatrick, Executive Pastry Chef
Andrew Janjigian, Author and Recipe Developer

Price: $120 per person

Proof of vaccination is required for all cooking class attendees.

Classes are demonstration-style, include dinner and wine pairings plus a recipe book and dessert to take home.

For any questions, please email us at: classes@sofrabakery.com

Honey & Co. Cookbook Event with Sarit and Itamar; two chefs, Israeli born, married, running multiple restaurants, and writing cookbooks in the U.K. We’ll be cooking for you and sampling recipes from their latest cookbook At Home - Middle Eastern Recipes From Our Kitchen.

Menu will include: 
Silky Green Aubergine Purée; Freekah, Cherry and Fresh Herb Tabbouleh; Spring Lamb Meatballs with Broad Beans and Courgettes; Strawberry Ricotta Cakes; and Sumac and Vanilla Shortbreads.

Instructors: 
Sarit Packer & Itamar Srulovich, London restauranteurs and authors
Ana Sortun, Executive Chef/Owner, Oleana & Sofra

Tickets (include autographed copy of book): $150

CLICK HERE to REGISTER for Honey & Co. at Home

Please note: 7:30pm start time!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

We hustle to get the café ready for these special evening events and open the doors for first-come first-serve seating at 7:15 pm. See you then!

Teas like spices add concentrated bits of flavor to your favorite dishes. In this sweet treats class, Executive Pastry Chef, Maura Kilpatrick will demonstrate ways to incorporate teas into pies, cakes and more!

Recipes include:
Blueberry Chamomile Sugar Pie; Earl Grey Tea Cakes with Golden Syrup Buttercream; Pistachio Turkish Delight M'Hencha with Yuzu Rose Tea Syrup; Sofra's Chai Spiced Vanilla Slice; and a Red Dragon Iced Tea-zer.

All proceeds from Sweet Treats will be donated to Bakes for Breast Cancer, a local non-profit organization supporting breast cancer research.

Instructor: 
Maura Kilpatrick, Pastry Chef/Owner

Tickets: $100

CLICK HERE to REGISTER for Sweet Treats

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

Our Chef de Cuisine, Didem Hosgel is hosting her final class at Sofra. Join us for this very special evening as Didem demonstrates her favorite recipes from home and shares stories of growing up in Turkey.

Recipes include:
Lamejun with Lamb, Pickled Red Onion and Roasted Peppers - Middle Eastern Pizza; Olive Salad with Fresh Herbs and Pomegranate Molasses; Poached Eggs in Yogurt Sauce with Maras Butter; and Semolina Dumplings in Spiced Tomato Red Pepper Sauce.

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $125

CLICK HERE to REGISTER for Favorite's from Home

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

When you visit Sarma, our sister restaurant in Somerville, you will begin your meal with warm pita bread, drizzled with olive oil, dusted in za'atar and wrapped in a parchment paper pocket, waiting to be devoured. In this class, we're bringing Sarma's bread recipes and their Pastry Chef, Tess Cunningham to Sofra. Tess will share recipes and demonstrate the secrets of Sarma's bread techniques.

Recipes include:
Sarma's Table Bread; Black Sea Cornbread; Scallion Malawach - thin, crispy Yemeni flatbread; Sweet Potato Challah with Salty Date Butter; and Loukamades - Greek Ricotta Donuts with Halvah Caramel.

Instructor: 
Tess Cunningham, Pastry Chef

Tickets: $100

CLICK HERE to REGISTER for Breads of Sarma

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

Fear of fish can afflict even the most confident cook. Fear no more; Chef Ana Sortun will guide you through cooking methods like roasting, searing, caramelizing and baking.

Ana will demonstrate techniques like stuffing and wrapping, provide some spice mix recipes to have at the ready, share relevant resources and tips on buying fish.

Recipes include:
Arctic Char with Tomato Sesame Jam
Halibut in Parchment with Beet Tabouleh and Spicy Walnut Sauce
Scallops with Crispy Brussels Sprouts, Orange, Pomegranate and Sumac
Maine Sole Roulade with Crab and Leeks

Instructor: 
Ana Sortun, Executive Chef

Tickets: $125

CLICK HERE to REGISTER for Fish Tales

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

Today’s researchers are continuing to confirm the remarkable, life-giving properties of true extra virgin olive oil. Our guest instructor Lina Smith, an olive oil educator and professional taster will taste us on oils from different regions of the world and explore the qualities and nuances of this liquid gold. Chef Ana Sortun cannot cook without olive oil in her restaurants. She will demonstrate how delicious olive oils enhance both flavor and texture in your dishes.

Recipes include:
Chickpea pancakes with olive oil, greens and herbs
Skordalia with olive oil and rosemary crackers
Halibut with caper and raisins; and a citrus salad

Instructors: 
Ana Sortun, Executive Chef
Lina Smith, Olive Oil Educator

Tickets: $125

CLICK HERE to REGISTER for Liquid Gold

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

Yogurt is richer than milk, healthier than sour cream, lighter than cream cheese and tangier than crème fraiche. There are few foods that wouldn’t benefit from a dollop of yogurt and it’s community of probiotics! Never underestimate the good acidity it brings to so many dishes in in the Middle East, where yogurt has some of the oldest traditions in the world. Sofra's Chef de Cuisine, Didem Hosgel will demonstrate how you can make yogurt at home and show you some of her favorite yogurt based recipes, including: Turkish yogurt soup with rice and mint; stuffed shells with vegetables and garlic yogurt sauce; yogurt marinated chicken with Turkish spices; and a Spring vegetable salad with tahini yogurt.

Instructor: 
Didem Hosgel, Chef de Cuisine

Tickets: $125

CLICK HERE to REGISTER for All About Yogurt

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

We hustle to get the café ready for these special evening events and open the doors for first-come first-serve seating at 6:15pm. See you then!

Tahini isn’t just for hummus! An excellent tahini can be drizzled on toast or whisked into a sauce or dressing. For our chefs, tahini is as loved and revered as a staple as olive oil, wine or coffee. The rich, toasted flavors take baked goods to a whole new level. Executive Pastry Chef, Maura Kilpatrick will demonstrate ways to use this savory and smooth sesame seed spread to its full potential. Special guest and co-founder of Seed + Mill, Rachel Simons will also be joining us and sharing her love and passion for tahini and halvah. Recipes include: Oatmeal Cream Pie with Baked Halvah; Maura’s famous Carrot Cake with Sesame Caramel Frosting, Tahini and Greens Pie with a Rye Crust; Sesame Popcorn; and a Bittersweet Chocolate Tahini Tart.

Instructors: 
Maura Kilpatrick, Executive Pastry Chef/Owner
and special guest Rachel Simons, Co-Founder, Seed + Mill

Tickets: $100

CLICK HERE to REGISTER for Tahini

Class includes a tasting of each recipe and wine pairings. Class runs from 6:30pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:15pm. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

Fear of fish can afflict even the most confident cook! Fear no more. Chef Ana Sortun will guide you through cooking methods like roasting, searing, caramelizing and baking. Ana will demonstrate techniques like stuffing and wrapping, provide some spice mix recipes to have at the ready, and share relevant resources and tips on buying fish. Recipes include: Arctic Char with Tomato Sesame Jam; Halibut in Parchment with Beet Tabouleh and Spicy Walnut Sauce; Scallops with Crispy Brussels Sprouts, Orange, Pomegranate and Sumac; and Maine Sole Roulade with Crab and Leeks.

Instructor: 
Ana Sortun, Executive Chef

Tickets: $125

CLICK HERE to REGISTER for Fish Tales

Classes are demonstration-style and include food and beverage pairings. Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date. 

Wine tasting with Oleana's Wine Director, Theresa Paopao

Learn the words to help you describe the style of wine you enjoy! Join Oleana's Wine Director, Theresa Paopao for a guided tasting to explore the range of styles of white wines. You will leave class with a sharper vocabulary and more confidence in your wine words. This wine tasting event will be 90 minutes. Sofra snacks will be provided following the wine tasting. Cheers!

Instructor: 
Theresa Paopao, Wine Director, Oleana

Tickets: $75

CLICK HERE to REGISTER for Discover Your Wine Style - Red Wines

Special Note: The wine classes are two separate events; white wines on March 16 and red wines on March 23. You can sign up for one or join us for both. Tickets are sold separately for each class.

Sofra closes at 5:30pm on Monday’s and re-opens at 6:15pm. Classes are from 6:30pm-9:00pm at Sofra Bakery and Cafe. See you then!

Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date.