The Fermentation Breakdown
April 11, 2018 | Chicago, IL
Master the craft of artisan bread-making with James Beard Award-nominated bakers Zachary Golper of NYC’s Bien Cuit and Greg Wade of Chicago’s Publican Quality Bread. Learn how to mix by hand and correctly ferment 6 different breads with a wide range of ingredients and hydration levels in this two-hour hands-on class at One Off Hospitality’s wholesale bakery. In addition to the educational course, attendees will also receive a complimentary picnic basket filled with Golper and Wade’s signature baked goods as well as gourmet meat & cheese selections courtesy of Publican Quality Meats.
A Brooklyn Viennoiserie Invasion at Floriole Chicago
April 13, 2019 | Chicago, IL
Join us on Saturday, April 13, for A Brooklyn Viennoiserie Invasion at Floriole Chicago, a collaboration between Chefs Zachary Golper and Sandra Holl. For one day only, they will be teaming up to offer a collection of exquisite pastries, including Maple Pecan Bostock, Pistachio Rose Brioche, as well as a savory danish with horseradish & chive creme fraiche custard, smoked trout and dehydrated caper powder. Products will be available at Floriole Cafe & Bakery at 1220 W Webster Ave starting at 8am until supplies last.
Fermentation Invasion: A Mashup between Bien Cuit and Firebrand Bread
April 28, 2019 | Oakland, CA
Join artisan bread bakers Zachary Golper and Matt Kreutz on April 28 at Firebrand Bread where they will be presenting a collection of breads designed to showcase a variety of fermentation techniques and encourage a larger discussion around sustainable agriculture. Customers will be able to purchase limited edition tote bags filled with delicious breads including Buckwheat Apricot, Poppy & Pear, and Roasted Winter Squash & Pumpkin Seed, along with a range of accompanying spreads. Packages will be available for pre-purchase and walk-in orders for $25 starting at 11am.