Artisan Doughnuts: A Virtual Workshop Demonstration


Join Rachel on a doughnut making adventure turning yeasted brioche dough, buttermilk cake dough and pate a choux into dozens of delicious doughnuts. All the basics of dough, fillings and glazes will be covered, including tips and tricks to help you modify them and make them your own. Stephanie Swane, publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab, will be moderating the workshop. 

Date: September 1, 2020

Time: 4pm-6pm

Cost: $40

Experience Level: Everyone will get something out of this exciting demonstration!  Rachel will cover the basics of working with yeasted dough, while also going into tips and tricks that will cater to professional bakers. Participants should be comfortable measuring ingredients, working with a stand mixer, a dough hook and frying in hot oil on a stovetop.

About Rachel:

Rachel Wyman is an award winning, career baker, who has taken her passion for the wonders of yeast, flour, sugar, & butter to her new hometown of Montclair, NJ.  A graduate of the Culinary Institute of America, Rachel opened Montclair Bread Co in 2012 after years of baking at Bread Alone, Amy’s Bread and Tribeca Oven. Today, Montclair Bread Co has a team of over thirty retail and production employees, who work around the clock to nourish the community with innovative food and experiences.

About Stephanie Swane: 

Stephanie Swane is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab. She develops and leads new publishing projects and partnership opportunities. She has brought over 25 years of experience working on custom books, global sales, brand management, foreign rights, and licensing to the team. Stephanie lead the editorial team in writing and publishing Modernist Bread, now available in English, French, German and Spanish and currently working on the forthcoming book, Modernist Pizza. 

***Once registered, be sure to check your e-mail spam folder if you did not receive a confirmation email that has the workshop login information as well as the list of ingredients needed for the workshop.