Winter Baking Classes

Find warmth this winter by taking a class held in Turtle Bread's kitchens!  All classes are taught by our head baker, Solveig Tofte, who shed some light on the science behind making the perfect loaf of bread, teach you how to make a flaky dough that may be used for croissants and other pastries, and help you bring new traditions to your dinner table with some classic Italian and Polish Easter bread recipes.

Classes will be held at the 48th & Chicago location in South Minneapolis.

Early registration is encouraged, as all previous classes have sold out!

Class Offerings

Fundamentals of Fermentation (Participation)

Saturday, January 23, 2010
11 a.m.-2 p.m.

For beginners and beyond, this class will give participants the tools needed to make great bread.  You'll learn to mix a basic white bread dough formula that will serve as a base recipe for several variations.  Participants will also learn about the science behind bread baking and will taste three different baguettes that illustrate different fermentation techniques.

Class size:  FULL - call to inquire about waiting list.
Cost:  $60

Flaky Pastries (Participation)

Saturday, February 6, 2010
11 a.m.-2 p.m.

Some say that the fastest way into someone's heart is through food.  At Turtle Bread, we tend to agree!  This class will prepare you to impress your sweetie on Valentine's Day with an assortment of delicious handmade pastries.  Participants will learn how to make a quick-and-easy Danish dough that may be made into fruit-filled pinwheels and almond bear claws, and will also become a master of croissants - both plain and chocolate.

Class size:  FULL - call to inquire about waiting list.
Cost:  $60

Easter Breads (Participation)

Saturday, March 6, 2010
11 a.m.-2 p.m.

Add a new tradition to this year's Easter meal!  In this class, participants will learn how to make Easter breads from two countries:  Italy's Casatiello (a meat- and cheese-filled bread) and Pan di Ramerino (rosemary and golden raisin rolls), and Poland's Paska, an impressive decorated loaf made of a golden yellow dough and a white dough.

Class size:  10
Cost:  $60

To register, please call 612.823.7333

CANCELLATION POLICY:  With a full understanding of the emergencies and situations that arise in our everyday lives, Turtle Bread requires a one-week advance notice on any class cancellation.  If canceling is necessary and a one-week advance notice is given, we will offer you a store credit usable toward another class of your choice or at Turtle Bread.  In the event that Turtle Bread must cancel a class, a full refund will be provided and you will be notified as soon as possible.

Comments and photos from the Basics of Bread class:

“I just began baking at home, and this class really expanded my repetoire.”

“Solveig explained everything from what to look for when purchasing flour to how to kneed and shape a bread loaf.”

“The class size was perfect. Solveig had an opportunity to speak with everyone, which helped make me feel confident that I can take what we did in class to my kitchen at home.”


Ever wonder...

Where Turtle Bread got its start, how the bakery has grown over the years, or who is behind the breads, pastries and other baked goods featured in our stores?

The feature article in the February issue of Modern Baking answers these questions and more with an inside look at Turtle Bread - past, present and future.