The perfect combo class! Half the class is devoted to baking bread with commercial yeast and the other half is dedicated to naturally leavened sourdough breads. A particular emphasis will be placed on creating variety through different shaping techniques. Products covered include Focaccia, Artisan French, Country Sourdough, and 100% Rye Sourdough.

Chef Ciril Hitz, author of "Baking Artisan Bread" and the DVD series "Bread Art" and "Better Bread," is highly recognized internationally. He was selected as a Top Ten Pastry Chef in America in 2007 and 2008 by Pastry Art & Design and has represented the USA as a member of the Bread Bakers Guild Team at the Coupe du Monde de la Boulangerie, Paris, France.

Ciril's class is taught in his kitchen in the Helms District.

This one day class will be held on August 17, 2013 from 8am - 4pm. Seating is limited.