Swedish cardamom buns, or kardemummabullar, are soft, tender, and packed with flavor. Shaping these fluffy treats requires some attention to detail – all the more satisfying when you see (and taste!) the results. 

In this workshop, we'll make enriched dough by hand, learn about different kinds of cardamom and cinnamon, and learn to make cinnamon buns using the same dough.

Babka, the love child of bread and chocolate, originated in Eastern Europe. Today, it's popular in bakeries all over the world, from Poland to New York.

In this hands-on workshop, we'll make enriched dough by hand, layer it with a rich filling of high-quality Belgian chocolate, and learn how to shape the iconic babka twist.

Challah hits the sweet spot between bread and brioche – soft, golden, and perfect for sharing. The braids symbolize unity and togetherness, making it ideal for gatherings with friends and family.

In this workshop, we'll make your dough by hand and learn how to create that signature soft texture. we'll practice a classic braiding technique, and learn how to use the same dough to make a batch of sandwich buns.

Stollen is a German holiday bread made with spiced dough, raisins, and candied citrus peel, with a log of marzipan running through the center. It’s dense and fragrant, full of little bursts of fruit and warm spice in every slice.

At this workshop, we’ll make enriched dough by hand and learn to make all the fillings from scratch – candied peel, spice mix, soaked raisins, and real almond marzipan.