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Events

Upcoming events

    • 23 Jun 2021
    • 11:00 AM - 12:00 PM (UTC-07:00)
    • Zoom
    Register

    Dianne Jacob talks with Jen Nurse


    Celebrating the fourth edition of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More.

    Dianne Jacob, author of Will Write for Food, and Jen Nurse, co-owner of The Civic Kitchen cooking school in San Francisco will cover cookbook trends, the evolution of recipe writing, why not to write “salt to taste,” and how food writing has become a 6-figure business for some.

    June 23, 2021*
    10:45 PST Check-in
    11am to Noon PST Program

    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 

    Dianne Jacob is a multiple award-winning writer and author. She coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. Her specialty is book proposals, which have a 1 percent acceptance rate. Dianne is the author of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. The fourth edition came out in May. She co-authored two pizza cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. See more at https://diannej.com/https://diannej.com/.

    Jen Nurse led cooking classes for kids and adults at Tante Marie’s Cooking School, 18 Reasons, and elementary and middle schools throughout the San Francisco Bay Area before founding The Civic Kitchen. A prolific and curious home cook, she studied pastry arts at the Art Institute of Seattle. Upon graduation, she left a15-year telecommunications career behind to open an award-winning boutique bakery in Seattle. In San Francisco, Jen worked as a pastry chef and recipe developer before enrolling in Tante Marie’s professional culinary program and opening her cooking school.

    • 07 Jul 2021
    • 10:00 AM - 12:00 PM (UTC-07:00)
    • Zoom
    Register

    Trade Sourdough Starter for Yeast Water
    --- no feeding, no discard! 

    with Rosemary Mark


    Learn this ancient method of raising bread dough without dry yeast or fussy sourdough starter. Yeast Water made with raisins, dates, and water, transforms flour into bread!

    Ready when you are for baking artisan bread, Yeast Water is kept refrigerated, and doesn’t need feeding. Bake crusty bakery style breads with simple no-knead or slightly hands-on methods to produce loaves, rolls, pizza, and focaccia. Join in the demo with your own Yeast Water ready-made, if you like. It’s guaranteed to be more fun! Instructions provided in advance. Note that it takes 5-6 days to produce the yeast water. Note: Yeast Water instructions will be sent to registrants before the webinar.

    July 7 2021*
    9:45am PDT Check-in
    10am to Noon PDT Program

    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  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

    Rosemary’s Yeast Water Story:

    “I’ve been inspired by Yeast Water since Jennie Schacht gave me a sample several years ago. The yeasty golden liquid was such a mystery I couldn’t believe it could leaven bread. Since then, I’ve been adapting Artisan style bread recipes to yeast water, and it always works! When dry yeast was unavailable last year, I continued to bake YEAST WATER leavened breads and shared many curbside bread drop-offs!”


    About 

    Rosemary Mark remembers the day her kindergarten teacher said, “Rosemary, today you need to play somewhere other than the kitchen or the grocery store”. But she didn’t know where else to play! After studying Home Economics and Food Science at Cal Poly San Luis Obispo, Rosemary became a consultant to food companies, creating new recipes and food product concepts. She has worked in the test kitchens and R&D facilities of Golden Grain, Kikkoman, Del Monte, Basic American Foods, Safeway, and for brands including Sun-Maid, Dreyer’s, Mann’s and others.

    Rosemary’s 4-A’s for recipe success are: Appealing flavors, Approachable everyday cooking, Achievable results, Accurately tested and written recipes. She blogs at http://www.reciperose.com/ and posts #whatinrosieskitchen on Instagram


Past events

08 Jun 2021 June 8, 2021 Demo with James Beard Award Winner Greg Patent
11 May 2021 Sixty Second Brioche with Helen Fletcher
20 Apr 2021 April Program with David Lebovitz
23 Mar 2021 March 2021 Program: Brunch Dough Demo
24 Feb 2021 Regal Pecan Tart with David Grossblat
16 Dec 2020 Candied Citrus Peel Demo with Rose Gillen
11 Nov 2020 Baking Demo with Marlene Sorosky-Gray and Linda Carucci
21 Jan 2020 Modernized Traditional Asian Desserts
18 Nov 2019 Corto Olive Oil Mill Tour
15 Oct 2019 All Things Recipe with Carolyn Jung and Rosemary Mark
28 May 2019 Maria Capdevielle Secrets of Baking with Olive Oil
11 Apr 2019 Chocolate Tasting at Alegio
22 Jan 2019 Comfort & Cutting Edge: Two Views
09 Oct 2018 Rose Levy Beranbaum
29 Aug 2018 UC Davis: Honey, Bees, and Pollination
22 May 2018 Janet Fletcher and Ricotta Cheese
06 Feb 2018 Remembering our Beloved Gem, Flo Braker
24 Oct 2017 Cenk Sönmezsoy
03 Aug 2017 Bakers Dozen Field Trip to Andy's Orchard
20 May 2017 Bagel and Pretzel Baking Workshop
09 May 2017 Michael Kalanty Modern Breads
07 Feb 2017 Cookies: The New Favorite
01 Nov 2016 Jeanne Brophy Smart Phone Baking Masterpieces
11 Aug 2016 2016 Summer Tour at Pie Ranch
26 Jan 2016 Adding Spice to your Life and Desserts
03 Nov 2015 Noe Valley Bakery: A Recipe for Change
11 May 2015 Buffalo Milk Gelato Farm Tour
28 Apr 2015 Baking with Alternative Sweeteners
28 Mar 2015 Shortbread & Cookie Dough Rolling & Cutting Workshop
07 Mar 2015 Stenciled Buttercream Cake Decorating Workshop
27 Jan 2015 Recipe Variations
03 Nov 2014 Dandelion Chocolate Tour & Tasting
30 Sep 2014 Culinary History of Bay Area Food & Desserts
21 Aug 2014 Summer Tour at Pie Ranch
14 May 2014 Semifreddi's Bakery Tour
06 May 2014 Kitchen Success Stories
06 Apr 2014 Crazy for Custard!
04 Feb 2014 Long Live Chocolate Cake!
15 Oct 2013 What's REALLY in our Ingredients?
12 Aug 2013 Swanton Berry Farm Tour
10 Jun 2013 Baking with Varietal Grape Seed/Skin Flours and Oils
07 May 2013 Pastry Chefs Extraordinaire!
05 Feb 2013 You Should Sell This
13 Jan 2013 Macaron Workshop: Not Your Mother's Macarons
09 Oct 2012 Book or Blog with Flo Braker+Panel
13 Aug 2012 Summer Tour: McClelland's Dairy
05 Jun 2012 Luncheon: The Starter Bakery Story
05 Jun 2012 The Starter Bakery Story-Luncheon Meeting
03 Jun 2012 Laminated Dough Class
03 Jun 2012 Forum: Laminated Dough Class
25 Apr 2012 Forum: Bakers Math
25 Apr 2012 Bakers Math
18 Feb 2012 February Special Interest: Whole Grains
31 Jan 2012 January Mirror-Mirror Luncheon
24 May 2011 Food Styling & Photography
10 Jul 2010 Harley Goat Farm in Pescadero
13 Apr 2010 Rose Levy Beranbaum
09 Feb 2010 Gluten-Free and Allergy-Friendly Baking
27 Oct 2009 Food Science with Harold McGee and Shirley Corriher
27 Jul 2009 Marshall's Honey Farm Tour
03 Feb 2009 Vanilla Tasting
08 Aug 2008 Elements of Cheese Service, Cow Girl Creamery
04 Aug 2008 Summer Tour to Middleton Farm & Gardens
29 Apr 2008 Who Doesn't Love Cupcakes?
06 Aug 2007 Summer Tour to Andy's Orchard
30 Jan 2007 Kitchen Wisdom of Chuck Williams
18 Nov 2006 Dorie Greenspan
17 Jul 2006 Boudin Bakery Tour
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