One (1) three-hour University of Bread class with Jim Lahey, owner and executive baker of Sullivan Street Bakery.

Learn the secrets behind Jim's no-knead bread, sourdough, or pizza making techniques.

MISSION

Under the direction of Sullivan St Bakery founder and owner Jim Lahey, the University of Bread elevates the craft of baking through the revival, invention and implementation of pioneering techniques. We teach the language of baking necessary to grow one’s practice recreationally and professionally. With our strong dedication to sustainable, seasonal living and food craft, we work to cultivate relationships with local New York farmers and food producers.

OUR COMMITMENT
Students will learn scratch-baking techniques, from sourcing ingredients to step-by-step fermentation, shaping and proofing. Classes are instructed in a relaxed, conversational environment, allowing for interaction and constructive learning.

When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques.

The secret to Jim Lahey’s bread is slow-rise fermentation. Learn the secret behind no-knead bread from the inventor and baker himself, Jim Lahey and you'll be baking bread before you know it without even breaking a sweat.

Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.

533 W. 47th Street

New York, NY 10036