SATURDAY, MARCH 16th/9am - 12:15pm*/CHATTAHOOCHEE HILLS, GA

*this workshop may go over the allotted time by 15-20 minutes

Enjoy the morning learning how to create doughnuts! Betsy Gonzalez of Osono Bread and Brennan Johnson of Gentle Rhythms will share the sourdough and yeasted doughnut-making process from beginning to end, highlighting everything you need to know to replicate these sweet confections at home. Plus, we’re thrilled to have Marissa from Atlanta’s Tanbrown Coffee join us for a coffee cupping to conclude our morning together.

This class will rely largely on demonstrations to teach basic principles. Students will, however, use their senses throughout the lesson and get a bit of hands-on practice. Discover the versatility of an enriched dough, as your instructors take you step-by-step on how to mix, shape, proof, and fry brioche for doughnuts. Learn how to craft and flavor your own fillings and glazes, beginning with pastry creams, citrus curds, and seasonal toppings and decoration. Lessons on fermentation and maintaining a sourdough starter will be provided.

The last part of our workshop will feature a coffee cupping by Marissa of Tanbrown Coffee! A cupping is a method used by folks in the coffee industry to evaluate different qualities of various beans. Marissa will brew a few of her favorite coffees at the moment and explain processes of sourcing, fermentation, and more as we sip and discuss them and enjoy the donuts we have made together in class. She’ll show us how the pros taste and assess coffee, teaching us about the history and current state of coffee along the way, and, most importantly, will present coffee in an approachable way that validates every palate.

Participants will take home a jar of starter, a 4-pack of donuts filled and decorated in class, a comprehensive guide to making donuts at home, 1 lb of locally-milled flour, and a bag of coffee. Coffee and tea will be included—what would donuts be without coffee?—and the price of the cupping is included in the price of our workshop.

OUR CLASS DISCUSSIONS

• Fermentation: demystifying the various stages of fermentation (both sourdough and yeasted) and understanding how it can play a role in flavoring and enhancing a pastry like a doughnut

• Enriched doughs: discovering the versatility of a one-size-fits-all dough for a myriad of uses, starting with doughnuts

• Regional, stone ground flours and seasonal, local ingredients: learning the role of various types of flour in doughnut-making; how to source regional grains, and learning how to bake with the growing seasons

• Fillings: delving into the world of pastry cream, exploring flavor infusions for pastry cream, and learning how to cook and utilize curd fillings

• Glazes: developing a variety of flavors for glazes, frosting, and toppings to decorate doughnuts

• Recipes: enhancing existing or developing your own doughnut flavors, shapes, and overall recipes

• Equipment: understanding the necessary tools and equipment to successfully replicate the provided recipes at home

• Coffee: all about sourcing, roasting, preparation, and different flavor profiles. You will be exploring the world of cupping and learning about why its used, why we make funny slurping noises, and about the coffee assessment process. We'll also cover the history about coffee briefly: where it originates, how it grows, and how it gets into your morning cup. Whether it be sipping or slurping, we will show you that coffee tasting doesn't have to be scary, and we will demonstrate the necessary tools to assess what you like or dislike in a cup. You don't have to be a professional to know how to taste, and sometimes people can get overwhelmed by notes on a bag of coffee. We aim to validate your palate while teaching a bit about the wide world of coffee.

Workshop Policy and Waiver of Liability

TICKET POLICY

Payments for classes taught by Osono Bread and Gentle Rhythms are non-refundable due to costs incurred by the initiation of purchase. If you find yourself unable to attend, you may transfer the ticket to someone else – we will happily welcome your guest but please let us know so that we can update our guest list. However, we are unable to refund fees or provide discounts as all payments are final.

Classes provided by these instructors are hands-on and participation is at your own risk.

RESCHEDULED CLASSES

No discounts will be provided for rescheduled courses due to the initiation of the incurred costs of the workshop. We may provide discounts that are applicable to instructors' offerings (purchasing of product, virtual classes, private event, etc.) due to rescheduling.

WAIVER OF LIABILITY

By continuing with the registration process, I acknowledge and understand all the risks involved with my participation in Osono Bread and Gentle Rhythms class, workshop or event and assume full responsibility for all risks, including, but not limited to, risk bodily injury, or property damage, arising out of, related to or connected with my participation in said event. I release, hold harmless, indemnify and agree not to sue involved parties, and its officers, directors, members, employees, agents, volunteers, contractors, and all other persons acting by, through or in concert with any of them, and all other entities or persons involved in promoting, setting up, running, and/or administering (collectively, the “Released Parties”) from and against any and all claims, demands, actions, liability, losses, judgments, awards, costs, expenses and attorneys’ fees (collectively, the “Claims”), of any kind or nature whatsoever, by whomsoever raised or asserted. I relinquish and grant to Osono Bread and Gentle Rhythms all rights, titles and interest that I may have in any photos, images, pictures and audio and video recordings taken of me in connection with associated events.