Kit Schumann is, together with his brother, the owner and baker of Sea Wolf bakery in Stoneway and Oxbow bakery in Montlake. Both are exceptional spots for pastry and bread. Kit is a born and raised Washingtonian who has been baking regionally for over 15 years. Though he now spends the majority of his time supporting his business’s team of talented bakers and cooks, his true love continues to be early mornings and the solitary labor of professional bread baking. And thankfully he comes out to the farm to teach us from his great bank of knowledge.
For this fall class, Kit will get us prepared for holiday baking of November and December. Join us to learn to make olive oil brioche - the lighter flavorful cousin of butter brioche. This dough uses local flours and has wide culinary applications.
During this class we will prepare the olive oil brioche down and then produce these fall baked goods:
Fall Brioche Tart
A savory dish made with in-season wild mushrooms, fruit and herbs.
Sweet rolls.
Brioche filled with dried & candied fruit and lightly frosted. Good as a breakfast pastry or light dessert.
Dinner Rolls
6-pack of rolls for the holidays or a special dinner. Egg-washed and finished with Malden salt.
Kit Schumann is, together with his brother, the owner and baker of Sea Wolf bakery in Stoneway and Oxbow bakery in Montlake. Both are exceptional spots for pastry and bread. Kit is a born and raised Washingtonian who has been baking regionally for over 15 years. Though he now spends the majority of his time supporting his business’s team of talented bakers and cooks, his true love continues to be early mornings and the solitary labor of professional bread baking. And thankfully he comes out to the farm to teach us from his great bank of knowledge.
For this fall class, Kit will get us prepared for holiday baking of November and December. Join us to learn to make olive oil brioche - the lighter flavorful cousin of butter brioche. This dough uses local flours and has wide culinary applications.
During this class we will prepare the olive oil brioche down and then produce these fall baked goods:
Fall Brioche Tart
A savory dish made with in-season wild mushrooms, fruit and herbs.
Sweet rolls.
Brioche filled with dried & candied fruit and lightly frosted. Good as a breakfast pastry or light dessert.
Dinner Rolls
6-pack of rolls for the holidays or a special dinner. Egg-washed and finished with Malden salt.
