Holiday Yeasted Sweet Breads! 12/10

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Date: December 10, 2020
Time: 6:30 - 9:30pm
Out of respect for the well-being of all participants, masks are required for the duration of the class.
Class sold-out? Email to be added to the waitlist.
Join Abby Jane Bakeshop's bakers Abby Love and Pam Thibodeaux for the ultimate code to holiday baking - the perfect sweet bread base!
In this class, you will get the master recipe for coffee cakes, cinnamon rolls, babka, and more! You'll make your own braided wreath and scones, too!

Beginners are welcome!
You will:
  • Learn the difference between stone-milled and store-bought flours
  • Have an opportunity to work with our own freshly milled grains, stone-milled right here at Barton Springs Mill
  • Tour the mill!
  • Make a braided wreath sweetbread (pictured) with filling
  • Make scones
  • Take home the master recipe for scones and sweet breads
  • Purchase our products at a special discount
This class has a limited capacity in order to ensure ample space between students. If you book more than 1 ticket at a time, you will be seated with ticket-mates, not distanced.

Tickets are non-refundable, but definitely transferrable up to 5 days before the class date. This class is for all levels, so don't be intimidated! 

Customer Reviews

Based on 2 reviews
Delish class!

Learning from Abby and touring the Mill was an awesome experience. Going into my holiday baking with confidence and a whole lot of new flour.

Abby Jane Bakeshop

Class was great. Gave us a tour of the mill and talked a lot about the different flour's.

BSM Reviews

See what customers say

2853 reviews
Ruby Lee
Tastiest Flour for Bread

My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.

Rouge de Bordeaux Great in Sourdough Bread

I added some Rouge de Bordeaux whole wheat to the most recent sourdough bread I made. It was DELICIOUS! Superb results.

Mancan Buckwheat
In the Refer

I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.


Beautiful, creamy grits with little flecks of red...
Great flavor!! Thank you all so much!!!