Go back to school and learn how to bake classic breads of Switzerland with Swissbäkers! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating traditional breads of Switzerland – the Zopf Bread (braided sweet bread) and Classic Croissant.
Attendees will create their dough by hand, learning how to measure and mix ingredients, knead and fold dough, and when and how to bake for the perfect finish. The Swissbäkers team will also teach attendees how to make fresh butter from scratch using farm-fresh Appleton Farms cream.
About Baking School
Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
- During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
- Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
- Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
- We recommend comfortable, non-slip, and closed-toe shoes.
Tickets: $45 for Trustees member and $55 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.
The story of swissbäkers is simple. After moving from Switzerland, Helene and Thomas began baking in their home in Reading, MA. They sold pretzel rolls and croissants locally, which expanded into farmers markets, then local caterings. Today, swissbäkers has multiple locations including the original location in Reading, MA, farmers markets across the greater Boston area, and a 16,000 square foot bakery in Allston. Swissbäkers has gone through an exciting growth period over the years and we are proud to mention that we have been recently featured on Phantom Gourmet, in the great show of channel 5 Chronical and written about in The Boston Chronicle, The Boston Globe and Boston Magazine.