Learn how to bake bread and cook a delicious potato leek soup. The kitchen has a generous space for students to observe the techniques involved in making bread and during the waiting steps, cooking a potato leek soup. The bread making will involve an adaptation of a no-knead, bread-in-the-pot technique described in a November 2006 New York Times article authored by Mark Bittman. The method was developed by Jim Lahey at Sullivan Street bakery.

    The class is being offered by Marcella Trautmann and  Calin Sferdean, Project Grow board members and passionate gardeners.
    The fee for the class is $20, which includes all materials and bread/soup lunch cooked by students. Enrollment is limited at 15. Register here.