European Artisan Breads *In-Person*

Nothing is better than freshly baked artisan bread. In this hands-on class, we’ll tackle artisan yeast bread, including baguettes, batards, and Italian roasted garlic rosemary focaccia. The instructor will also demonstrate how to make a rustic Dutch oven bread and turn it into a pesto chicken sandwich for lunch. We’ll turn baguettes into balsamic bruschetta for snacks. Explore concepts, terms, and techniques to bake these delicious breads again at home. Take home your bread to share with your family. This class is best suited for beginner bakers. Instructor: Ploy Khunisorn

Sections

Instructor

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to earn a Master of Liberal Arts in Sustainability at Harvard University and a Master of Education at Cambridge College. She has been teaching cooking classes at Cambridge Center for Adult Education since 2014. Having traveled to over 30 countries, she has enjoyed and learned to cook varieties of cuisine around the world. In her 9+ years of teaching experience, Ploy has taught over 6,000 students to cook and bake Asian cuisines. She received a Certificate in Plant-Based Patisserie from Le Cordon Bleu. She is also a certified tea master. She is currently a graduate student in the Master of Gastronomy program at Boston University.

Check out her food passion on Instagram: @ployskitchen.

Website: ployskitchen.com