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LIVE ONLINE CLASS: Bread Baking for Young Chefs (8 yrs and up), Tues. June 2

Tuesday June 2, 3:30 pm - 5 pm, Hands-On, Parental Supervision Required

It is never too early to explore bread making.  What better way to spend an afternoon than kneading dough and be in the warm embrace of a fresh baked loaf, with minimal cleanup. With live, interactive guidance from Chef Jessica Roberts, your budding chefs will make “Bread in a Bag”, Herbed Yoghurt Dip, with Crudites.

This live, online class will be hosted on Zoom. You can download the app on your phone/tablet, or go to on your computer and join in, its free.

 What you will need:


  • 3 1/2 cups flour
  • 3 tbsp white sugar
  • 1 package rapid rise yeast (2 1/2 tsp) (has to be this kind, no substitution)
  • 4 tbsp olive oil
  • 2 tsp salt
  • 250 ml (1 cup) Greek yogurt
  • 1/4 cup mayonnaise
  • 1/4 tsp pepper
  • 1 lemon (for a little lemon zest)
  • 1/4 cup fresh herbs (any combo of basil, parsley, dill, mint, cilantro, chives)
  • Vegetables to cut up for crudités (peppers, carrots, cucumber, whatever you like!)


  • Dry measuring cups and spoons (essential)
  • Liquid measuring cup (essential)
  • Large resealable freezer bag (Ziploc) (essential!)
  • Loaf pan (8" or 9")
  • Clean tea towel for proofing bread (or beeswax wrap)
  • Spoon
  • Small mixing bowl
  • Cutting board (essential)
  • Paring knife (essential)
  • Vegetable peeler (essential)
  • Lemon zester/microplane/fine grater (essential)

Type: Cooking Classes

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