Saturday, July 18th from 10:00am to 3:00pm
We’re having fun, chasing all the new and delicious baking trends! Taking the lead from all the fabulous new bakeries popping up in the greater Los Angeles area, we’re finding inspiration and baking our way through more international flavors and techniques than ever.
Using the tangzhong method + some sourdough discard, these bagels made with Grist & Toll’s Hard White are chewy, fluffy, and pillowy. To take it to the next level, each bagel is filled with a savory jalapeno scallion cream cheese! Students will learn how to mix, shape and bake for show stopping results.
*With advanced notice, we are happy to accommodate vegan participants with an appropriate filling option.
*Even if you’re not a sourdough baker, feel free to sign up for this class. We will send you home with sourdough so you can keep the bagel making train going!
Please bring your own apron from home. All other class materials and supplies will be provided by Grist & Toll.
Once purchased, Grist & Toll class admission is non-refundable.
Class location:
Grist & Toll
990 S. Arroyo Parkway, Ste 1
Pasadena, CA 91105
