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BREADS of FRANCE- Winter 2015 (click to enlarge)

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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

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Comments:

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