Learn the secrets to making delicious wheat free homemade bread. From ingredient selection to fermenting, kneading and proofing, we discuss techniques for success using the chef’s recipe for traditional Estonian rye bread.

Estonian cuisine is a combination of Scandinavian, German, and Russian cuisines, and EstoEtno’s pastry/cake/tart selection represents them all. The main characteristic of their pastries is mild sweetness; favorite ingredients such as fruits, berries, nuts, and chocolate are complemented by small amounts of organic, minimally processed sugar so the stars of the recipes can shine. In addition to classic treats, they also make gluten-free products and “fun bites” that offer a twist to the tradition. You’ll find cookies made with rye flour, spicy meringues, nontraditional oatmeal cookies, homemade European-style gingerbread cookies, and other unexpectedly delicious baked goods. Along with these pastries, EstoEtno offers Tiina’s signature authentic Estonian rye bread that is handmade, wheat-free, and naturally fermented (sourdough). Find these treats at farmer’s markets around Atlanta and on their website.

Schedule: Sunday, September 10, 3:30 – 5:30 p.m.
Fee: $45 ($40 Members)
Deadline: September 3
Instructor: Tiina D’Souza, EstoEtno Fine Bakery