About

Join Tony D'Onofrio and Dominique D'Onofrio as they show you how easy it is to make fresh, malt-boiled bagels from scratch, how to griddle-cook homemade English Muffins, and how to make foolproof jam-filled scones! All levels of bakers are welcome.

Learn from a former pastry, baking and artisan bread instructor as he walks you through how to make different types of dough. You will learn about the different types of yeast used in baking and how to convert from one to another. This class will cover all-purpose flour, bread flour and high-gluten flour and when to use which type. You will learn the essentials of baking: dough temperature, gluten development, dough fermentation, shaping, proofing and baking. This class is focused on producing these items in a home kitchen. All recipes will be provided, and you will be taking home the baked products that you make!

There will be an additional materials fee of $5.00, which will be added to the cost of the class when you register.

About the Instructors: 

Tony D'Onofrio, Certified Executive Chef, specializes in Italian cuisine. He taught Baking, Pastry and Artisan Bread courses for nearly 5 years at the Art Institute of Seattle. He headed Tutto Mare Ristorante in Tiburon, CA, after having worked in Liguria, Italy. Prior to that, he ran kitchens for Jeremiah Tower in Seattle, Bradley Ogden in San Francisco, and Vincent Guerithault in Phoenix. In his early career he worked for Michel Richard and Wolfgang Puck in Los Angeles. 

Dominique D'Onofrio shares her father's love of cooking. Over the years she has taught others how to prepare dishes ranging from traditional Italian pizza to a hearty Chicken and Dumplings. Her skills really stand out with scratch made baked goods, like Cherry Galette, and pastries, like Chocolate Devil's Food Cake.

Both Tony and Dominique speak Italian.

Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

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