Whole grains, seeds, and nuts bring so much flavor, texture, and nutrition to bread — and in this hands-on class, you’ll learn how to make them shine! If you’ve ever wanted to bake hearty, wholesome loaves that are as beautiful as they are nourishing, this is the class for you.

We’ll dive into the techniques that make whole-grain and seeded breads successful, from balancing hydration to developing gluten in heavier doughs. You’ll learn about soakers, preferments, and add-ins that bring incredible flavor, chew, and keeping quality to every loaf. Along the way, we’ll talk about flour types, fermentation, and shaping methods that help you master even the heartiest doughs with confidence.

Together, we’ll bake some of our all-time customer favorites: Scandinavian Seed Bread, Maple Granola Bread, raisin-sweetened Power Bread, and tender 100% Whole-Wheat Cinnamon Buns. You’ll see how versatile whole-grain baking can be — from breakfast to dinner to dessert — and how simple tweaks can give your breads a perfect balance of texture and flavor.

Of course, there will be plenty to taste along the way! You’ll go home with a generous armload of fresh-baked, whole-grain bread, plus recipes, ideas, and inspiration to keep your home baking full of wholesome goodness all year long.

Come hungry, bring a friend, and get ready to make some truly satisfying bread at Pickwick & Cherry.