From different ways of leavening bread to the enormous variety of heirloom grains available to home bakers, Rachel Portnoy will take us on a deep dive into the logic of bread on Sunday, March 24, from 3 to 5 p.m. Students will work with white and whole grain flours to mix, knead and shape different breads and rolls.  

Rachel Portnoy started as a vegetarian cook during her time as a graduate student in the 1990’s and then moved on to specialize in pastry at Le Cordon Bleu in London. She worked at French fine dining and Michelin-starred restaurants in New York, Washington D.C. and London, as well as at fine restaurants and bakeries in France. In 2002, Rachel and her husband, French chef Franck Tessier, opened Cakewalk Bakery and Chez Nous Restaurant in Lee, MA. Rachel now works as a Culinary and Baking instructor/Demonstration Chef at Canyon Ranch.