Looking for a new cookie recipe to try? Jonathan has developed this fantastic savory Olive Shortbread Cookie. Read the full article in OC Weekly for more details & the recipe.
Bake.Bread.Blog.
Life inside Le Pain Quotidien's Bleecker Street (NY) & Fashion Island (CA) bakeries.
I have met a lot of great people through the classes. Some people come because they want to improve upon their existing skills and some just want an activity for the afternoon, but I am always happy when people appreciate how much work goes into making bread.” - Jonathan Eng, Head Baker, Fashion Island
Summer Classes in Central Park
Le Pain Quotidien and Bleecker Street Bakery are thrilled to announce our Mineral Springs Summer Series! This series of classes and tastings will be held every Tuesday evening from June 19th to August 7th at our Mineral Springs store in the heart of Central Park.
Our wonderful breads will be the centerpiece of these unique events held at our alfresco communal table and will bring together eager students to learn from New York’s culinary pros.
June 19th – Bee-ing Local with Stone Barns Center (in conjunction with National Pollinators Week with proceeds going to benefit Stone Barns Center)
June 26th – Classic Pairings in the Park: Bread & Cheese (with Murray’s Cheese)
July 10th – Grain & Grape: Organic Breads & Wines (with Astor Wines & Spirits)
July 17th – A Tour of Belgium: Bread & Beer (with Chris Munsey of 61 Local & in conjunction with Belgian Restaurant Week)
July 24th – Le Pain et Le Fromage: An Exploration of France (with Murray’s Cheese)
July 31st – Botanical Picnic in the Park (with The Regal Vegan)
August 7th – Spirit of the Grain: Bread & Spirits (with Tuthilltown Spirits)
For more information and to purchase tickets to the classes visit: www.skillshare.com/lpq.
In partnership with:
New Fashion Island Bakery Classes! →
The June & July calendar has been posted with more Bread Baking Basics classes and a new class - Biscuits & Scones! Spaces fill quickly so don’t wait to register for a bread baking class with Jonathan.
It was a day of recipe testing today at Bleecker Street Bakery. Fresh from the oven: a beautiful and hearty Sprouted Wheat Miche and a tangy Bordelais (French sourdough).
The bakers were quite happy to test and critically evaluate the new formulas. It’s a tough job but someone had to do it!
New Bleecker Street Bakery Classes! →
Our summer classes are up and ready to be filled with eager bakers. Come join us for a wonderful time in the bakery filled with learning, baking & eating!
Bleecker Street Bakery spent the day at New Amsterdam Market this past Sunday participating in the Bread Pavilion. We made a delicious bread from local grains and enjoyed the company of some of New York City’s finest bakeries. Thank you to all who came down!
Photos courtesy of Jimmy Sarakatsannis
A Day At The Market
This past Sunday, Bleecker Street Bakery spent the day at the New Amsterdam Market’s opening day Bread Pavilion in New York City. The Pavilion featured 15 local bakeries, all of whom created a speciality loaf for the market using local grains.
Brie & I baked a Sunflower Rye fougasse with chia and flax seeds for the market - healthy and delicious! All day long we received such a warm and enthusiastic reception from market goers and fellow bakers that it made the cool day fly by.
To end the incredible day, all of the bakeries donated loaves to City Harvest and we left feeling inspired and full of incredible bread!
-Anna, Head Baker, Bleecker Street
Bake Like A Pro - Weight Conversion Chart →
In all of our bread baking classes, we like to emphasize the importance of weighing ingredients when baking, we never use volumetric measurements. So that means no cups, tablespoons or the ambiguous pinch, which often prompts a sea of panicked looks from our students.
But here’s a helpful tool if you want to bake like a pro but still use Grandma’s to-die-for chocolate chip cookie recipe: King Arthur’s master weight chart. It quickly converts volume to weight for most major ingredients. Check it out & get baking!
Jonathan and Robert with some of their students at Fashion Island Bakery this past Saturday. They had a wonderful class making baguettes, chocolate rolls and whole wheat loaves fileld with walnuts & raisins - delicious!
