Welcome to Bakers Dozen San Francisco


Upcoming events

    • 30 Jun 2022
    • 9:45 AM - 11:00 AM
    • Zoom

    Discovering Culinary Lavender
    with Nancy Baggett

    Join us to steep in lavender recipe beauty shots, take a virtual walk through lavender fields and learn basic how-tos of baking with lavender. Then, Nancy will give us a piping demonstration and demo a lavender recipe. 

    June 30, 2022
    9:45am to 11am PST

    FREE to Bakers Dozen Members
    $25 to Non Members

    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

    About Nancy Baggett

    Nancy is author of Cooking with Lavender, an Independent Publisher “Books for Better Living” winner. This beautifully illustrated trade paperback has won numerous 5-star reviews and is featured at over 80 lavender shops and farms around the country. Nancy was the Keynote Speaker at the 2017 U. S. Lavender Growers Conference and is considered one of the nation’s top experts on baking and cooking with culinary lavender. She frequently presents lavender culinary workshops and recipes for organizations including the National Arboretum, the National Public Radio Sound Bites Café, the Michigan Lavender Festival, and numerous other lavender festivals and garden clubs.

    Trained as a pastry chef, Nancy is the author of the best-selling All-American Cookie Cookbook, and Simply Sensational Cookies, both IACP and James Beard award nominees, and The International Chocolate Cookbook, which won an International Association of Culinary Professionals “Best Baking Book” award. Nancy has contributed food stories to numerous top publications, including “Food and Wine,” “Better Homes & Gardens,” “Eating Well,” and the “Washington Post.” She has appeared on many regional and national television shows and shares her beautiful food and lavender photos, how-to videos and recipes on Facebook, Instagram, YouTube, www.nancyslavenderplace.com , and www.kitchenlane.com . More than 172,000 YouTube viewers have watched Nancy’s helpful “Best Way to Roll Out Cookie Dough” video.

    • 12 Jul 2022
    • 9:45 AM - 12:00 PM
    • Zoom

    Blitz Laminated Dough

    Kouign Amann, are sugary, crispy, buttery pastries that hail from the coastal region of Brittany in the northwest corner of France. Kouign Amann literally translates to butter cake in Breton which is known for its salt (think fleur de sel) and butter,  both of which are used in this best of all pastries.

    An easier, more efficient way to make laminated dough! Helen Fletcher, celebrated pastry chef and teacher, will demonstrate her Blitz Laminated Dough method, a quicker and easier way of preparing laminated dough and making the scrumptious Kouign Amann. Helen came up with this method for making laminated doughs for her first book, The New Pastry Cook and it’s so easy. No butter blocks, no days upon days to make it. It’s quick and easy and it’s as good as the hard way and just as delicious. This recipe will bring puff pastry back into your life!

    Helen will be showing us a method to make the laminated dough with no butter blocks and no trepidation in a shorter amount of time with the same wonderful results.

    July 12, 2022

    9:45am to Noon PST

    FREE to Bakers Dozen Members
    $25 to Non Members

    Click Here to Register
    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 Helen Fletcher

    Helen started as a food writer and author with no idea her career would take her on a path from home baker to professional baker to pastry chef. She opened her wholesale bakery servicing hotels, restaurants and caterers knowing how to make two cakes at a time. Within a short time, her business ramped up to 1500 pieces of dessert with only a few days notice which was daunting at first.  But it grew the business rapidly as they were known for quality, consistency, and service.

    Being a self-taught baker let Helen think outside the box and today in her writing, blogging, and teaching her goal is to simplify recipes and techniques as much as possible by removing the fear and intimidation often associated with baking and pastry.

    Today, she is the pastry chef at the most esteemed restaurant in St. Louis. She blogs at 
    www.pastrieslikeapro.com and is excited about teaching virtual classes. In addition, her long awaited cookie book, Craving Cookies was published in October, 2021.

    • 09 Aug 2022
    • 9:45 AM - 11:30 AM
    • Zoom

    Easy-peasy Baking Recipes
    from Jesse Sheehan's Snackable Bakes 

    Jessie’s third cookbook, Snackable Bakes celebrates her love of simple, fuss-free baking. Jessie is the self-proclaimed queen of easy-peasy baking and in this demo she will be sharing just how easy baking and sweets making can be. Jessie will be demo’ing her almond olive oil snacking cake with chocolate almond glaze (an easy one layer cake that requires nothing more than a bowl and whisk to prepare), her blueberry galette (made with a melted-butter crust, so there is no chilling of dough, etc.), her simplest tiramisu (no zabaglione necessary), and her other-worldly vanilla cream scones (without butter!!). While demo’ing all four of these, Jessie will share tips and tricks for streamlining your baking 24/7.

    August 9, 2022*
    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

    Jessie Sheehan is a recipe developer and author of The Vintage BakerIcebox Cakes, and the new easy-peasy baking book, Snackable Bakes. Her work can be found in The Washington Post, Bon Appétit, Food Network, Food52, and Kitchn, among others. She lives in Brooklyn with her family. 

Past events

10 May 2022 Angel Food Cake with Greg Patent
06 Apr 2022 Pan Pizza with Peter Reinhart
15 Mar 2022 Tishpishti Cake Demo with Beth Lee
01 Mar 2022 The History and Culture of Pizza with Francisco Migoya
18 Feb 2022 Joanne Chang in Conversation with Rose Gillen
11 Jan 2022 Rose Levy Beranbaum: Tahini Tuxedo Cookies
08 Dec 2021 The World of Bread with Peter Reinhart
18 Nov 2021 Dorie Greenspan in Conversation with Jen Nurse
05 Oct 2021 Pastorino Farm Tour in Half Moon Bay
14 Sep 2021 Tour of Singing Frogs Farm
04 Aug 2021 Master Class on Sponge Cakes with Jim Dodge
07 Jul 2021 Making Bread with Yeast Water with Rosemary Mark
23 Jun 2021 A Light-Hearted Conversation on Food Writing with Dianne Jacob and Jen Nurse
08 Jun 2021 Demo with James Beard Award Winner Greg Patent
11 May 2021 Sixty Second Brioche with Helen Fletcher
20 Apr 2021 Savory Apéritif Cake with David Lebovitz
23 Mar 2021 Brunch Dough Demo with Jen Nurse
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 with Wen Jian
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 vs Cutting Edge: Two Views with Joe Schuver and William Werner
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 with Richard Festen
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 with Sachin Chopra and Tammy Tan
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 with Mani Niall, Frederick Schilling and Kirsten Connolly
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 with Alice Medrich, Erica Peters & Mary Rose
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 with Rene Matthew
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 The Starter Bakery Story with Brian Wood
03 Jun 2012 Laminated Dough Class
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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