Culinary Arts
Sourdough Bagels
Bagels for Mother’s Day! The perfect bagel for beginner sourdough bakers — or experts who want to try something new.
Member$105.00 (any noted materials fee included) |
Guest$125.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sun, 5/11/2025 1:00 PM - 4:00 PM
Sun, 5/11/2025
About
Learn how to form a sourdough bagel dough, then shape, boil, and bake bagels together. There will be enough to take home a batch to share with friends and family!
We’ll whip up some classic schmears to go with our bagels, and discuss sourdough baking techniques.. You'll also take home recipes for future bagel adventures.
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (butter), wheat, fish, sesame.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A materials fee of $15, included in the cost of the class, covers all ingredients and supplies.
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes in the studio. Please tie back long hair.
- You must be registered for the class (no drop-ins).
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nadja Peschke
Nadja Peschke comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. She works as a professional baker and does art commissions on the side. In her day-to-day life and on her travels abroad she enjoys creating meals and baking her signature sourdough bread for friends. She first began baking sourdough in 2020 and has proudly shared her starter “Lilac” with Culinary Arts classes at the BARN. In her classes, Nadja loves to incorporate the importance of seasonality and supporting our local food systems. She teaches both youth and adult classes. You can find her current food and art work on nadjapeschke.com or on Instagram @thewinterlilac.
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