bread camp

​Oh BREAD... why are you SO good?
Did you know that it is estimated that humans began to bake bread around 10,000 years ago?

When ancient humans started to transition from a nomadic lifestyle to a more fixed homestead, they began to farm various grains and experimented with grinding the grains into flour and "baking" bread. This style of baking was much different than the form we are familiar with today. 

Watch the video below with your kids to enjoy some full-on belly laughs. Enjoy!

Good morning, 
I had a few questions come my way, regarding summer camp enrollment.

Question:
Can siblings or friends take the class together? 
Answer:
Yes, siblings and friends can take the class together as long as they are participating on one device for no extra cost.

Question:
We would like to participate in just one or two classes per week. Do you have drop-in options for the summer camps?
Answer:
Yes, we have drop-in options for all but two camps this summer. See the video below.

Do you have a recipe from your childhood that is so rich in nostalgia that you are immediately transported to your grandmother's kitchen? We want to know what reminds you of home and share in the joy!
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Sara can still smell a freshly baked coffee can bread when she thinks about lazy Saturday mornings at her step-mother's house growing up. The below recipe was found in a long list of bread ideas and transported us right there.

COFFEE CAN BREAD
From: Opal Ellison ​

INGREDIENTS
First:

• 1 pkg yeast
• 1/2 cup warm water
• 1/8 tsp ginger
• 1 Tbsp sugar (divided)

Second:

• 2 Tbsp sugar
• 1 can (13 oz) evaporated milk
• 1 tsp salt
• 2 Tbsp cooking oil
• 4 to 4 1/2 cups unsifted flour

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PREPARATION

1. Mix first set of ingredients and let stand until bubbley (approx. 15 minutes). Stir in second set of ingredients. Put into greased metal coffee cans. Cover with plastic lids. Let stand in a warm place until plastic lids pop off (approx 45-60 minutes for a 1 lb can, or 1-1 1/2 hour for a 2 lb can) Bake (without lids!) at 350 for 45 minutes (1 lb can) to 60 minutes (2 lb can). The crust will be very brown - brush with melted butter. Cool 5-10 minutes on rack in upright cans.

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Look at all these incredible creations from Bread Camps of summers past!!

Bread Camp is a uniquely special camp. While many of the summer camps are available with single class options, the Bread Camp is only offered as a full-week class. Why is that, you might ask?

Fresh croissants are a labor of love and will take us all week to ensure their flakiness and buttery goodness. We will be baking the croissants on that Friday, but all of the days leading up to that are crucial. Are you familiar with the phrase, "good things take time?"

Your child will be able to understand this concept on a whole new croissant-flavored level, in addition to knowing how to make Japanese Milkbread, Bavarian Pretzels, delicious Challah Bread, French Baguette, and Crusty Bread Rolls.

bread camp sign up

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2022 Summer Camp Highlight

Baking 102  

June 13th - 17th from 11am-1:30pm CST

If Bread Camp sounds to intense, or your student would prefer single day classes, check out our Baking 102 camp schedule:
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Monday (6/13) -  Snickerdoodle Cupcakes
Tuesday (6/14) - Caramel Apple Upside-down Cake
Wednesday (6/15) - Cinnamon Rolls
Thursday (6/16) - Palmiers with Puff Pastry
Friday (6/17) - Pavlova

Baking 102