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