BREADS of FRANCE- Winter 2015 (click to enlarge)

Class Recipes:
• Provencal Fougasse - French Flatbread
• Pain de Campagne - Traditional Boule
• Dimpled Rolls - French & Belgian Style
• Petit Pains au Lait - French Milk Rolls
• Pain d’Epi - French Wheat Stalk
• Baguettes - Classic French Loaves

Comments & Questions:
• TRIED BOTH OUR LOAFS! LAST NITE WITH CHEESE AND ROSE'AND THIS MORNING AS FRENCH TOAST. BOTH TIMES JUST GREAT! LOVE THE TEXTURE AND THE FLAVOR. LOOKING FORWARD TO NEXT WEEK.
- JIM & YVONNE WEBBER

• BREAD WITH ADAMS RESERVE CHEESE AND OUR WINE WAS JUST GREAT! HAD IT AS SOON AS WE GOT HOME. THANKS FOR ALL YOUR HELP AND LOOKING FORWARD TO THE NEXT CLASS WE ARE ABLE TO GET INTO.
- JIM & YVONNE WEBBER

• The recipes were easy to follow and you encouraged us will positive remarks.
Sign of a good teacher.
- Ted

• JUST A WARM THANK YOU TO ALL OF OUR CLASSMATES. LOOKING FOR TO SEEING MORE OF YOU IN OTHER CLASSES.
- JIM & YVONNE WEBBER

• Hi Don and co-bakers:
Enjoyed the class. I learned a lot of new stuff that I have actually put iinto practice.
- Rynep

• Really enjoyed learning your way of making bread. Since I took your class last fall i haven't bought any bread. I have made different kinds and have shared it with my family.
- Pat

• Love these classes and it's a fun night out with friends. Don is slowly getting me past my absolute 100% fear of working with yeast.
- Laura

• I loved all the breads from this class, especially the baguettes and the dimpled rolls.
- Judy

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