Join us for this very special opportunity, a master class with professional chef and artisan baker, Beesham Soogrim!

During this TWO-day master class, Beesham will be teaching students different methods of fermentation. We will look at an array of baked goods, including sourdough breads, ciabatta, focaccia, rye bread, brioche, bagels, cinnamon buns and pizza.

Beesham travels the world teaching the art of sourdough baking and we are delighted to have him bring his decades of knowledge to Scratch this summer.

For more information on Beesham, visit www.beeshamthebaker.com

Sunday July 28th & Monday July 29th 2024

9:30 a.m. - 4 p.m.

Lunch will be provided.