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Malassadas Demo with Greg Patent

When
11 Jan 2024
9:45 AM - 11:30 PM
Location
Zoom
Registered
67 registrants

Registration

FREE to Members
Non-Members – $25.00

Registration is closed

Portuguese Malassadas Demo
with Greg Patent

Anywhere you find a community of Portuguese immigrants you will find a bakery that makes malasadas, light as air doughnuts, a Portuguese specialty made for carnival. Greg will demo this special doughnut without a central hole that he learned from the original source when traveling in the Azores from native Maria João.

January 11, 2024*
9:45am to 11:30am 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

Greg grew up in Shanghai during World War II. The son of an Iraqi mother and Russian father, he loved foods of diverse cultures, especially Chinese dishes. His two grandmothers were expert bakers and Greg feels he inherited his love of baking from them. After immigrating to San Francisco, Greg learned how to cook and bake by watching local television shows, especially one hosted by Edith Green. At the age of 18 he was a Junior finalist in the 10th Pillsbury Bake-Off and won second prize ($1,000) for his recipe Apricot Dessert Bars. He’s been baking ever since. Greg earned a Ph.D. in Zoology at the University of California, Berkeley, and spent a postdoctoral year in Naples, Italy. He 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,” (2007), nominated for a Beard Award, celebrates America’s great immigrant baking heritage. Greg’s last cookbook is “Soufflés” (2014). Follow Greg on Instagram, Facebook, and Twitter. Greg and his wife Dorothy have relocated to Kauai.

Learn more about Greg on his website at:
https://thebakingwizard.com/