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

3040 reviews

Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

Rye Flour

Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

I love it!

The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

Love this flour!

I am using it in my sourdough loaves. I love the sweet undertones.

TAM 105
Great for hot cross buns

I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.