Mastering the Fine Art of Baking

Edgar Ievins

Instructor bio [+]

Edgar Ievins is a former psychologist and film maker, and has loved baking his entire life. in 2000 he started taking formal classes, and he now works as a personal chef and baker. Edgar enjoys sharing his passion for food, cooking, and especially baking, by educating others in the culinary arts.


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From Irish soda bread, muffins, biscuits, and scones to cakes from scratch, our goal will be to demystify the process of creating "quick breads" (breads that do not require the extended waiting periods associated with yeasted breads). Beginning with preparation and measuring, continuing through mixing and baking, we will address the specific procedures that yield these vastly differing baked goods from the same basic ingredients. Understanding and incorporating these techniques will jump-start you on your way to successful baking. Don't even bother to bring a container; we'll generate enough pastries to fill a cake box, which will be provided. Limited to 16.
Sec. 01: 2 Saturdays, 11:00 am-3:00 pm. Feb. 20 & 27, 42 Brattle St. | $145
BAKE–01
$145.00
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