Celebrate Bread and Learn about Baking with

NYC’s Premier Women Bread Bakers

Saturday, May 14, 2011
Hot Bread Kitchen at La Marqueta
1590 Park Avenue New York, NY 10029
8:30am • 5:30pm
Information & Tickets Available at
www.HotBreadKitchen.org
The cost of this event is $175 and includes a welcome breakfast,
lunch and a roundtable discussion.
All proceeds from this event will benefit Hot Bread Kitchen, a 501c3 organization

Classes taught by the City’s most talented bakers, including:

Amy Scherber of Amy’s Bread, Jessamyn Rodriguez of Hot Bread Kitchen,
Karen Bornarth of Le Pain Quotidien, Rhonda Crosson of the French Culinary Institute,
Sarah Black of Fairway Market, Sharon Burns – Leader of Bread Alone
8:30 am – Welcome Breakfast / Introduction

9:00 am – 10:30 am – Amy Scherber of Amy’s Bread

Crusty, Chewy, Tangy and Fragrant: Introduction to
Sourdough Bread
Amy is a leader of the NYC bread movement, and with her passion you
will easily learn how to create and build a sourdough starter and
make two different sourdough breads which are featured in her wonderful
‘must-have’ book, Amys Bread. Amy will demonstrate Country Sourdough
and Tangy Sourdough and share samples of her own starter with class
participants.

9:00 am – 10:30 am - Jessamyn Rodriguez of Hot Bread Kitchen

Global Bread: A Primer on the International Breads with Demonstrations
Jessamyn W. Rodriguez founded Hot Bread Kitchen to highlight women’s skill as bakers and to preserve multi-ethnic baking
traditions by leveraging the knowledge of immigrant women. In this session, Hot Bread Kitchen bakers discuss the importance
breads from their home countries, like Moroccan M’smen, Bangladeshi Chipati, and Mexican Tortillas made the traditional way.
Learn how to make a variety of breads in your home kitchen and impress your dinner guests with your sophisticated knowledge
and expertise of these wonderful examples of bread making around the world.

11:00 am – 12:30 pm – Sarah Black of Fairway Market

Ciabatta, Focaccia and Fougasse: One Dough Makes These Three Breads
As a part of the ‘Bread Renaissance’ in the 1980s and 90s, Sarah introduced ciabatta to the New York City marketplace in 1992 |
and has an easy approach to making this challenging dough turn into an elegant bread. Then watch as this one dough becomes
both focaccia, and the beautifully decorated and traditional French fougasse. Each class member will receive a Fairway fougasse
to take home.

11:00 am – 12:30 pm – Monica Calderon of Grandaisy Bakery

Roman-Style Pizza
Over the last 17 years, Monica has been actively engaged in the business of bread, first as a founding partner in the Sullivan St.
Bakery and now at her own Grandaisy Bakery. Her success is the result of a dedicated crew of bakers working together to capture
and introduce the essence and spirit of Italian artisan bread traditions. Monica will share her experience of being an anthropologist
in an artisan bakers world while working alongside her head baker who will demonstrate the delicious, light, crusty and immensely
enjoyable Pizza Bianca, one of the top-sellers of Grandaisy Bakery.

12:30 pm – 2:00 pm Roundtable Discussion

2:00 pm – 3:30 pm – Karen Bornarth of Le Pain Quotidien

The Classic Baguette
Karen’s dedication to professional teaching lends itself to demonstrating how to make one of our most cherished breads, the
baguette. She will guide her class in making a classic baguette three ways: as a straight dough; with poolish; with pate fermentee.
From the simple dough mixing to the heady rhythm of hand-shaping, Karen will make this complicated process both easy and
magical. Whether you are a home baker or a bread professional, the mysteries to be revealed will help you make better bread.

4:00 pm – 5:30 pm – Sharon Burns-Leader of Bread Alone

Unique and Easy-to-Make Flatbreads and Crackers
As an owner of Bread Alone Bakery, one of the first NY area bakeries to make authentic artisan bread,
Sharon has vast bread experience and has expanded her repertoire to include “made from scratch”
crackers and flatbreads. These are a clever addition to any cocktail or dinner party, and Sharon will
demonstrate a classic sea salt cracker and a Scandinavian flatbread,
showing how easy and enjoyable it is to make these unique items.

4:00 pm – 5:30 pm – Rhonda Crosson of the French Culinary Institute

The Fun of Hand-Shaping Pretzels and Bagels
As part of the excellent teaching staff at the French Culinary Institute, Rhonda is
well-versed in making all different kinds of breads and has the true touch of a bread maker.
The pretzel and the bagel will be a twist (literally) on learning how to bake, and crafting
a hand-shaped bagel and twisting dough into pretzel shapes will be fun, and a delicious
way to end to our day.