Hand-Made Bagels & Artisan Cream Cheese, Oakland

Posted on Thursday, February 21, 2013 | By Nicole Easterday |
The best bagels and cream cheese ever! Why? Because you make it yourself and nothing beats the flavor and aroma of hot-from-the-oven bagels paired with cream cheese that you've made with your own two hands. This workshop pairs two well-known Bay Area foodie instructors:  Cat Shimizu, aka the Breaducator from Sour Flour, and Nicole Easterday, cheesehead extraordinaire and founder of FARMcurious. Chef Cat will talk about maintaining your own wild yeast starter culture, and using it to make fabulous bagels that you can boil and bake in less than 30 minutes... perfect for breakfast or brunch anytime.  Everyone will go home with rising bagels they've made in class, ready to finish boiling and baking the next day.  We'll also boil and bake bagels in class –sesame, onion, poppy seed or everything– to enjoy with homemade cream cheese. While we're baking fresh, tasty bagels, Nicole will show how to make super easy fresh-cultured cream cheese from scratch. You'll get to see all the stages in a time-delay style then taste the magnificent cheese on your fresh-baked bagel. Held in January, this class makes a thoughtful holiday gift. Limit: 20 people Location: This class is held at 247 Marlow Drive in Oakland. Ample street parking is available. Cancellation Policy: Because our classes do tend to sell out we ask that you please give notice 48 hours advance if you are for some reason unable to make it to this class. With a 48-hour notice we will try to fill your spot. Because we buy supplies and ingredients in advance, this class is non-refundable. If for some reason enrollment is low, this class will be postponed to a later date.