Bread Making and Antipasti Workshop

First Bread Making Workshop 2/10 /2026

On Tuesday, February 10, I taught my first bread-making and antipasti workshop, designed to introduce guests to the fundamentals of craft, slowing down to understand fermentation, structure, and the rhythm of working with dough. The evening balanced hands-on bread making with the art of assembling antipasti and charcuterie, creating a workshop that felt both practical and celebratory.

Snow was predicted that day, and I wasn’t sure how the weather might affect attendance. Every single guest showed up! <3 For me, that set the tone. There was an energy in the room from the start, a shared commitment to learning and participating fully.

What stood out most to me was how quickly participants took to bread making. Once they understood the feel of the dough, confidence built naturally. Ninety percent of teaching, just like cooking, is in the prep. When mise-en-place is thoughtful and the foundation is clear, everything else flows. The group moved through shaping and folding with focus, and then truly shone during the charcuterie portion of the evening. Watching them build boards with balance and intention was just as satisfying as seeing the loaves come together.

Each guest went home with a finished loaf of bread, a pound of dough to shape on their own, a recipe/notebook, and tools to continue practicing beyond the workshop. The room buzzed all night, with equal concentration and laughter, the kind of atmosphere that reminds me why hands-on culinary workshops are such a powerful way to gather, and I’m on the right track.

What this workshop reinforced for me is how preparation creates freedom. When the groundwork is solid, people feel capable, creative, and confident. That feeling carried through the entire evening and well beyond it. I was a bit nervous going into this first one, but now I’m feeling confident and looking ahead to the next two workshops, both now SOLD OUT!