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Demo with James Beard Award Winner Greg Patent

  • 08 Jun 2021
  • 9:45 AM - 12:00 PM
  • Zoom


Registration is closed

100% Whole Wheat
Food Processor Bread Demo
with James Beard Award Winner
Greg Patent

Join us with Greg Patent, James Beard Award-Winning Cookbook Author who will demonstrate his 100% whole wheat food processor bread. This whole wheat sandwich loaf is the lightest-textured whole wheat bread Greg's ever made or eaten. Having been a spokesperson for Cuisinart for many years, he’s made and eaten all kinds. The food processor creates magic. He’ll tell you all his secrets during his demo.

June 8, 2021*
9:45am to Noon PST

FREE to Bakers Dozen Members
$25 to Non Members

*can't attend that date? Sign up anyway and we will send you the recording after the program!

Zoom link and recipe will be sent upon your registration

This webinar will be recorded but you must sign up
to receive the link to the recording, sent after the meeting

About Greg Patent

After growing up in Shanghai and living in Italy, Greg began writing food stories in the 1990s and has written dozens of articles for many national magazines, and 8 cookbooks. His cookbook, Baking in America, a historical look at how America’s baking traditions were shaped during the past 200 years, was an IACP cookbook award finalist and won the 2003 James Beard Award and the World Gourmand Cookbook Award for the Best Baking Book in the English Language. In November, 2004, he was profiled as “The Cake Crusader,” in Food & Wine by Matt and Ted Lee.

His cookbook A Baker’s Odyssey celebrates America’s great immigrant baking heritage. He co-hosts a weekly radio food show on Montana Public Radio, and writes three regular columns each month for five Lee Montana newspapers. Follow him on Instagram, Facebook, and Twitter.

Learn more about Greg on his website at:

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