Students bring home unbaked dough and a baked loaf of artisan-style bread.
This class is suitable for the beginner bread maker and as a refresher for advanced bread bakers. Bring an apron and paper bag to transport the bread home. Registration required by Mar. 22. Instructor Denise Elliot owns and operates Celebrations Bakery in Sonoma. She also works in product development at The Center for Culinary Development in San Francisco.