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Event
RYE BREAD: MEYERS BAGERI BAKING CLASS
In this class we will introduce you to the important methods of baking a healthy, succulent and flavorful 100% whole grain organic sourdough rye bread. Plus, all our tips for successful baking at home!
YOU WILL LEARN TO:
- Mill your own flour in a home grain mill (not required to make the recipes at home)
- Mix a sourdough
- determine when the bread has finished proofing and baking
- use the rye dough for other breads (marble rye, rye bar)
- bake a rye bread, including tips for adjusting ratios of sourdough, flour and grains
INCLUDED:
- Demonstration and hands on of the milling process of grains
- Samples of the baked whole grain wheat bread to take home
- Whole grain wheat bread dough to bring home for baking next day
- Sourdough to take home
- Charcuterie, cheese, butter and jam to enjoy with the bread that we baked during the class
- Delicious tasting of Brownsville Roasters Coffee and Tea Town tea to enjoy with the baked goods
- Our Organic Applecider from Claus Meyers own orchard.
- Recipe booklet
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MEYERS BAGERI
Great bread is at the heart of Nordic cuisine. For us, this means bread using organic flour, sourdough, heirloom grains grown locally in a partnership with local farmers and stoneground on location, and not least a good amount of patience.
In Denmark, Claus Meyer has developed his unique style of bread with long fermentation, lots of wholegrain and high hydration, creating loaves that are moist, nourishing and full of flavor. The first Meyers Bageri opened in Copenhagen, Denmark, in 2010. Today, there are a total of five bakeries located in the Danish capital.
Head Baker Rhonda Crosson and Pastry Chef Noah Carroll have been working closely with Claus to introduce his bread and pastry program to New York. We adapt traditional Danish recipes like rugbrød, our 100% whole grain sourdough rye bread, to showcase local ingredients.
In New York City, Meyers Bageri is located at Great Northern Food Hall, inside Great Central Terminal, and on 667 Driggs Ave in Williamsburg, Brooklyn. Our baking classes take place at the Meyers Bageri Commissary in Long Island City.
ABOUT THE INSTRUCTOR:
Rhonda Crosson, Head Baker
Rhonda has worked for and with some of New Yorks best bakeries and high profile chefs; from Thomas Kellers Bouchon Bakery and Per Se to Amys Bread, Daniel Boulud and Marcus Samuelsson, where she first got her interest in Scandinavian bread making. Rhonda has also trained at Meyers Bageri in Copenhagen to perfect her skills, creating signature breads such as Øland wheat bread and Danish rye bread, and adapting them to a New York palate.
Rhonda used to work as a chemist and holds a degree in Biological Chemistry from Bates College, as well as diplomas in both Bread Baking and Culinary Arts from the International Culinary Center, where she has also been a bread instructor.
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DIRECTIONS, ARRIVING BY SUBWAY:
F line: The commissary is located a five minute walk from the 21 street - Queensbridge, on the F line. Exit at 21 St, walk North on 21st St until you head 40th Ave, and then you turn left. Turn right at 10th St and the commissary will be on your left hand.
7 Train: The commissary is located a ten minute walk from the Queensboro Plaza stop. Walk north on Crescent Street to 40th Ave, and then you turn left. Turn right at 10th St and the commissary will be on your left hand.
E and M line: The commissary is located a fifteen minute walk from the Court Square 23 Street Station, on the E and M line. Exit at 23rd St, walk North on 21st St until you head 40th Ave, and then you turn left. Turn right at 10th St and the commissary will be on your left hand.
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CANCELLATION POLICY
- Registration for any and all events is mandatory and binding at the time of ticket purchase.
- No refunds or credits will be issued for guest cancellations. Guest substitutions may be considered with advance notice to tine@meyersusa.com, within three (3) days prior to event date.
-We reserve the right to cancel any class. Full refunds or credits will be provided for any class we cancel.
-No walk-ins will be accepted.
- Signed waivers are required for all guests attending the class. Guests under age 18, will require parental/guardian signature. All guests will receive waivers upon arrival at the class location.
If you have any questions, please contact Tine at tine@meyersusa.com
Photo credit: Skovdal Nordic / Stine Christiansen
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LocationMEYERS BAGERI COMMISSARY (View)
38-40 10th Street
Long Island City, NY 11101
United States
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