BREADHITZ REHOBOTH BAKING WORKSHOPS


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WORKSHOPS

Workshops are hands-on with 6-8 students per class (unless otherwise noted).
Lunch is included for full day workshops.

Workshops are listed in alphabetical order.

All workshops are taught by Ciril Hitz unless otherwise noted.

Guest instructor bios are listed on the right under FAQs.

                                           

New England Apple Harvest: Baking Your Way Through a Bushel

Special Guest Instructor: Mitch Stamm (see bio at lower right column)

full day (8 hours)

$200 + $25 materials fee (includes lunch)

This class is as American as apple pie....with an international twist, of course! Using traditional methods, guest instructor Mitch Stamm will inspire you to take advantage of our beloved New England fall apple season with a sampling of delicious treats. From Spiced Churros with Apple Compote to Viennese Apple Cake to tasty Whole Wheat Cinnamon Apple Buns and more, this hands-on workshop will leave no turnover unturned! If you love fall and all of the apples it brings, then this is the class is for you!

All levels welcome. Products covered include Spiced Churros wih Apple Compote, Viennese Apple Cake, Whole Wheat Cinnamon Apple Buns, Classic Apple Turnover, French Apple Galette

All-American Summertime Baking

Special Guest Instructor: Mitch Stamm

full day (8 hours)

$200 + $30 materials fee (lunch included)

Prepare for summer by brushing up on these "All-American" staples. Armed with the recipes and know how, your picnics, barbecues, and lazy Sunday brunches will impress friends and family.

All levels welcome. Products covered include Hamburger and hot dog buns, Blueberry buckle, Old fashioned strawberry shortcake, Cheesecake brownies, Flaky and cheesy biscuits.

Artisan Bread Fundamentals
An Intro to the Art and Science of Bread Baking                                             full day (8 hours)
$200 + $10 materials fee (lunch included)

This introductory class in artisan breads covers the core concepts and basic techniques of artisan bread baking. You will learn different approaches to mixing dough, the essentials of fermentation, how to pre-shape and shape different breads, and how to achieve a successful bake. While the baking will occur in our wood-fired hearth oven, every effort is made to teach you how to achieve similar results in a residential oven. If you have always wanted to learn how to bake bread or want a refresher class on the key principles, this would be a great place to start.

All levels welcome. Products covered include Focaccia, French Bread, and Honey Whole Wheat.

Baguette Intensive                                                                                    half day (4 hours)
$100 + $5 materials fee

Flour, water, salt, and yeast: four simple ingredients are all it takes to make the classic French baguette...plus a whole lot of repetition! Mixing basics will be covered, then it's onto shaping, shaping, and more shaping! Practice makes perfect, and by the end of this class, you'll have a solid command of the skills required to make this quintessential bread along with some of its variations. All levels welcome.

Breakfast Basket: From Quick to Classic
Sweet & Savory Ways to Start Your Day                                                        full day (8 hours)
$200 + $20 materials fee (lunch included)

If you have a soft spot for the sweeter side of bread, then this workshop is guaranteed to please. From easy muffins and quick breads to the classic brioche and mouth-watering cinnamon buns, you will learn the fundamentals of working with chemically leavened batters and yeasted enriched doughs. The class will emphasize the proper techniques of mixing, shaping, and baking to help ensure your success in the kitchen. This class is suitable for baking enthusiasts and professionals alike.

All levels welcome. Products covered include Pumpkin Muffins, Sweet & Savory Scones, Swiss Brioche, Cinnamon Buns, Russian Braid, and Challah.

Chocolates and Truffles: An Artisan Approach
half day (3 hours)
$75 + $15 materials fee

Indulge your inner chocoholic with this hands-on workshop. Learn the basics of working with the food of the gods, including easy tempering techniques, basic forming, flavor infusions, fillings, and finishing techniques. The best part: leave with a tray of your creations! Something you might not know: Ciril completed a three-year chocolate and pastry education in Switzerland and started his career off in chocolate! All levels welcome.

Earth and Fire: Earth Oven Building Workshop (2 days)                         

Special Guest Instructor: Richard Miscovich

Saturday, May 3, 9am-5pm

Sunday, May 4, 10am-2:00pm

$300

Earth ovens are the most simple and inexpensive way to bring wood-fired cooking and baking into your life. The bulk of this workshop is rolling up your sleeves to help construct multiple ovens from foundation frame to finished oven. Traditional thermal mass materials are covered as well as contemporary insulators that help make ovens more energy efficient. Alternative earth oven shapes and foundation options will be illustrated through photos and other printed materials. But what about after the oven is built? Firing techniques for using a finished oven will be demonstrated. By the end of this workshop you will understand the difference between thermal mass and insulation, know how to construct an oven, and see how to build a hot and fast fire.

Class size is limited to 12.

French Macarons
half day (3 hours)
$75 + $10 materials fee

Ooh-la-la! The macaron craze is here to stay - and with good reason! These dainty French filled meringue confections are simply delightful, and one bite is all it takes to dream your way to Paris. Luckily, you can learn how to make them right in your own kitchen. Different fillings will be covered, such as ganache, buttercream, and jam. Of course you'll leave with plenty to share with friends and family...if they make it home, that it. All levels welcome.

From the Wood-Fired Oven (2 days)

Special Guest Instructor: Richard Miscovich

Saturday, March 22, 4-7pm

Sunday, March 23, 10am-4pm

$300

Go beyond bread and pizza and start using the full range of temperatures your oven offers. Create inferno whiplash live fire cooking environments or gentle thermo-cradle infusion spas. Cooking in this way is satisfying, delicious, and energy efficient. Who wants to bake beans in their home oven for 6 hours, even if it is only at 250?F? You have the heat, why not use it?

Richard will use the Panyol wood-fired oven at Breadhitz to guide students through Friday evening's live fire cooking session which includes pizza, pita, zataar flatbreads, and ember roasted vegetables. In addition to enjoying the flames and wood-fired cuisine, we will talk about different firing options and how to prep for Sunday's day of cooking and baking and take a "field" trip to the earth oven recently built at the Breadhitz facility.

On Sunday we will primarily bake with retained heat to make a hearty hearth bread, dry aged chicken, Kugula (Lithuanian Potato Casserole), and blazed tomatoes from our own wood-fired lunch. We'll also talk about items that are appropriate to make as the oven continues to cool. Tools and accessories for cooking in these diverse temperature ranges will be on hand, as well as printed materials that illustrate the construction of different types of wood-fired ovens. Firing techniques will be demonstrated so you can learn how to quickly build an efficient fire. All levels welcome.

Class size is limited to 12.

Gluten-Free Gingerbread & Buche de Noel

Special Guest Instructor: Dean Lavornia

December 14, Time TBA

Fee TBA

Gingerbread houses and Buche de Noel are iconic holiday favorites, and you will be amazed at the possibilities as we take on the task of recreating these classics gluten-free. We will create templates for a simple gingerbread house and decorate a classic Buche de Noel with festive marzipan holly and meringue mushrooms.

NOTE: Although no wheat flour or other gluten-containing ingredients will be utilized in this class, our facility is NOT a gluten-free facility.

All levels welcome.

Gluten-Free Holiday Cookies and Treats

Special Guest Instructor: Dean Lavornia

December 13, Time TBA

Fee TBA

We'll take visions of sugarplums and turn them into reality at this workshop! Everyone loves to indulge a little around the holidays and now those following a gluten-free lifestyle can too! Students will be encouraged to bring traditional cookie recipe favorites to be recreated in gluten-free form. After the cookies are done, we will do an old-fashioned cookie swap to share our favorites with each other.

NOTE: Although no wheat flour or other gluten-containing ingredients will be utilized in this class, our facility is NOT a gluten-free facility.

All levels welcome.

Gluten-Free Thanksgiving Pies & Tarts

Special Guest Instructor: Dean Lavornia

November 15, Time TBA

Fee TBA

Traditional Thanksgiving pies and tarts with a gluten-free twist! Learn to make delicious Thanksgiving desserts that will be safe for you or your loved ones to enjoy. We will review the flours, grains, and starches used to produce flaky pie dough and sweet tart dough, and produce a number of full-sized and individual portioned desserts.

NOTE: Although no wheat flour or other gluten-containing ingredients will be utilized in this class, our facility is NOT a gluten-free facility.

All levels welcome. Products covered include Apple Pie, Pumpkin Maple Pie, Caramel Pecan Tart, Dried Cranberry Walnut Tart.

Half-and-Half Artisan Breads
full day (8 hours)
$200 + $10 materials fee

The perfect combo class! If you can't decide between Artisan Bread Fundamentals and Sourdough: What's to Know, then here's a class that gives you a taste of both. Half the class is devoted to baking bread with commercial yeast and the other half is dedicated to naturally leavened sourdough breads.

All levels welcome. Products covered include Focaccia, Artisan French, Country Sourdough, and 100% Rye Sourdough

Harvest Time Baking
full day (8 hours)
$200 + $20 materials fee

What's a New England autumn all about? Crisp air, falling leaves, and baking with our native harvest produce! With Thanksgiving right around the corner, this is the perfect class to brush up on your baking and find some new favorites to share with family and friends during the holidays.

All levels welcome. Products covered include Pumpkin Sourdough Bread, Pumpkin Muffins, Cranberry Walnut Harvest Cookies, and Apple Brioche Tarte.

Holiday Breads and Baking
full day (8 hours)
$200 + $20 lab fee (lunch included)

Tis the season to be jolly….and baking, of course! Everyone has their own favorites to make around the holidays, but this class will introduce you to some others that you are sure to enjoy. You’ll learn proper mixing techniques for enriched doughs and cookies, while experiencing the aromas and flavors of some European classics.

All levels welcome. Products covered during this workshop include Pumpkin Brioche, Stollen, Panettone, and Swiss Festliche Guetzli (festive Swiss cookies.)

Holiday Cookie Bake-Off
half day (3 hours)
$75 + $10 materials fee

Here's your chance! Not only do you get to learn how to make some favorite European holiday classic cookies, but you can stock your freezer with them, too. You'll be as busy as an elf in the kitchen, turning out one tray of cookies after another. Many hands make light work, and you will leave with a good head start on your holiday baking. All levels welcome.

Open Private Session
flexible (minimum 4 hour session)
fee varies

Are you interested in creating your own workshop experience for yourself or a small group of family or friends? We have reserved some dates just for you! Whether you are looking for a totally private experience or want to bake up a storm to celebrate friendship or a special occasion, we can tailor a class to your interest and needs. Interested? Please email us for details. All levels welcome.

Pizza Demo and Dinner
evening (2.5 hours)
$40 per person

Nothing can beat the sensory experience of pizza making in a wood-fired oven…the sounds of the crackling fire, the heat pouring from the oven, the enticing savory aromas, and of course, the delicious reward of taking that first bite. We invite you to join us for an evening of casual pizza making, dining, and conversation. Salad and non-alcoholic beverages will be served (bring your own wine or beer to enjoy, if you like.) Come alone or bring a friend. All levels welcome.

Shaping Bread
half day (3 hours)
$75 + $10 materials fee

Do you love to bake bread and want to learn more about creating variety through form? This workshop will increase your shaping skills and will teach you different techniques to create new interest and variety to your breads. From easy cuts and twists to more elaborate appliqués, you'll be sure to leave inspired! Loaves will be baked as time and oven space permits, but the primary focus will be on shaping. All levels welcome.

Sourdough: What's to Know
An Introduction to How Wild Yeast Works                                                       full day (8 hours)
$200 + $10 materials fee (lunch included)

Are you curious about sourdough? Then come with us and take a walk on the wild side (of yeast, that is!) Rather than rely on commercial yeast bought at the store, sourdough breads are naturally leavened breads made with wild yeast spores cultivated in the form of a sourdough starter. Learn how to build your own sourdough cultures from scratch, maintain them with regular feeding cycles, and utilize them in different breads to control flavor and fermentation. The benefits of different types of starters will be discussed.

Some experience preferred, but not required. Products covered include Country Sourdough, Multigrain Sourdough, Walnut Raisin Sourdough, and Sourdough Miche.

Viennoiserie: All Flaked Out and Buttered Up!
Making Croissants, Danish, and More                                                             full day (8 hours)
$200 + $20 materials fee (lunch included)

Enjoying a truly good croissant is one thing….mastering the art of making them is another. Croissants and other flaky breakfast pastries are made using the baking technique of lamination, and alternating many layers of yeasted dough and butter are the key. Be prepared to roll up your sleeves and then roll some dough! While this advanced technique is more labor intensive than most others, the end result is well worth the work: a layered breakfast pastry that is not only crispy and flaky, but also tender and light. In addition to the laminated doughs, we’ll make some tasty enriched dough products, too.

Some experience preferred, but not required. Products covered include Classic Croissant, Whole Wheat Ham & Cheese Croissant, Sweet & Savory Danish variations, Gibassier, and Rum Raisin Brioche.

 

CURRENT SCHEDULE

Workshops are held at the Breadhitz Baking Facility in Rehoboth, MA.

Schedule is subject to change. For more information on registration and policies, click here.

Mar 7

French Macarons

6-9pm

 
Mar 8

French Macarons

9am-12pm

 
Mar 8

French Macarons

2-5pm (new afternoon session!)

 
Mar 9

Handmade Chocolates & Truffles

9am-12pm

 
Mar 22/23

From the Wood-Fired Oven

with Richard Miscovich

Sat 4-7pm

Sun 10am-4pm

 
Mar 29

Artisan Bread Fundamentals

9am-5pm

 
Mar 30

Half-n-Half

9am-5pm

 
Apr 11

Pizza Demo/Dinner

6-8:30pm

 
Apr 12

Sourdough

9am-5pm

 
Apr 26

Breakfast Basket

9am-5pm

 
Apr 27

Viennoiserie

9am-5pm

 
May 3-4

Earth Oven Building Workshop with Richard Miscovich

Sat 9am-5pm

Sun 10am-2pm

 
May 30

Pizza Demo/Dinner

6-8:30pm

 
Jun 1

Artisan Bread Fundamentals

9am-5pm

 
Jun 20

Pizza Demo/Dinner

6-8:30pm

 
Jun 21

Artisan Bread Fundamentals

9am-5pm

 
Jun 22

Baguette Intensive

8am-12pm

 
Jun 22

Shaping Bread 

2-5pm

 
Aug 2

Half-n-Half

9am-5pm

 
Sep 5

Pizza Demo/Dinner

6-8:30pm

 
Sep 6

Baguette Intensive

8am-12pm

 
Sep 27

New England Apple Harvest

with Mitch Stamm

9am-5pm

REGISTER Now
Oct 11

Breakfast Basket

9am-5pm

REGISTER Now
Oct 12

Viennoiserie

9am-5pm

SOLD OUT!

WAIT LIST

Nov 15

Gluten-Free Thanksgiving Pies

with Dean Lavornia

Time TBA

EMAIL
Dec 6

Holiday Cookie Bake-Off

9am-12pm

REGISTER Now
Dec 7

Holiday Breads and Baking

9am-5pm

REGISTER Now
Dec 13

Gluten-Free Holiday Cookies

with Dean Lavornia

Time TBA

EMAIL
Dec 14

Gluten-Free Gingerbread & Buche de Noel

with Dean Lavornia

Time TBA

EMAIL

 

Frequently Asked Questions (FAQs)

Where are you located?
We host the workshops on our property in Rehoboth, MA (about 20 minutes east of Providence, RI, 1 hour south of Boston, MA, and 3.5 hours north of New York City, NY). The closest airport and train station is located in Providence, RI.

What kind of facilities do you have?
The classes are conducted in two baking workshops: one permanent interior space and one 3-season space conveniently attached to the wood-fired oven. The workspaces are efficiently cozy, which helps keep our student/instructor ratio low. Our facilities include a Panyol wood-fired oven (120 stretch model), a Hobart convection oven, two 20-quart ABS vertical mixers, Mircro Spiral SP5 mixer, two 6-quart mixers, tabletop dough divider, Rondo tabletop dough sheeter, & Irinox blast freezer unit.

What do I need to bring?
Students should wear comfortable clothing and comfortable, closed-toe shoes. Bring a notebook and writing utensils. Aprons will be provided. Cameras are optional. For full-day classes, lunches will be served and will include a vegetarian option. If you have any other dietary restrictions, feel free to pack a lunch. Workshops take place rain or shine, and our set up requires some moving between buildings.

I am traveling from out of town. Where can I stay? 
We are not affiliated with any local accommodations, and you will need to make your own arrangements. Neighboring towns of Seekonk and Swansea, MA have a variety of lodgings, and Providence, RI offers a wide range of hotels and restaurants.

Guest Instructor Bios

Richard Miscovich has been baking in wood-fired ovens since 1995. He teaches artisan bread baking at Johnson & Wales University in Providence, RI. He also teaches wood-fired oven cooking and bread baking classes around the country. He served on the Board of the Bread Bakers Guild of America from 2006 to 2011, championing the role of wood-fired ovens in the American Bread Movement. He spends the summer months in coastal North Carolina, baking organic hearth breads in the wood-fired oven he built with his wife. Richard's book, From the Wood-Fired Oven, was recently released (Chelsea Green Publishing) and covers the construction of and the baking/cooking in wood-fired ovens.

Mitch Stamm is an associate instructor at Johnson & Wales University in Providence, RI who specializes in artisan baking. He has competed at the National Bread and Pastry Championship and won the silver medal in 2006 and artistic design award in 2008. He is the author of the book, The Pastry Chef's Apprentice (Quarry), as well as of numerous articles for a variety of publications. He also serves as a consultant for bakeries and manufacturers. His favorite color is bread.

Dean Lavornia is the chair of the International Baking and Pastry Institute at Johnson & Wales University in Providence, RI and teaches classes in plated desserts, pastries, and cake decorating; he specializes in light and healthy desserts and wedding cakes. Dean owns and operates Delicious Wishes, specializing in fine pastries, catering, and wedding cakes. He also works as the Executive Pastry Chef at the Dunes Club in Narragansett, RI.