Baking Bread in Chicago and San Francisco in June (but Seattle has been cancelled)

olive oil baguette

(photo of baguette made with olive oil dough (page 134) by Mark Luinenburg for Artisan Bread in Five Minutes a Day)

Jeff and I are heading out on the road in June. We’ll be in Chicago and San Fransisco doing demos, teaching classes and baking bread, what we love most. Below is the the itinerary as of now. Our publisher seems to be adding new events all the time so please check back in the next week to see what else they have in store for us. Hope to see you!

Jeff and I love to teach classes about our bread method. I think it is such a great way to expose people to baking and wipe out any notion that making bread is at all intimidating. If you are interested in having us come to your area to teach please let us know of cooking schools in the area and we will see if we can make it happen.

Sadly, our trip to Seattle has been cancelled; we just weren’t able to schedule TV and radio events in Seattle, as we had in Chicago and San Francisco.  Hopefully we’ll see all our Seattle friends when we’re promoting our second book (hopefully to be released by Christmas 2009). 

Thanks! Zoë and Jeff


June 8, 2008 – 1:30pm Jeff and Zoë will be on the Good Eating Stage at the Chicago Tribune Printers Row Book Fair in Chicago, IL


June 11, 2008 – Zoë , Jeff and Bret will be teaching a hands on class at Bret’s Table (only 10 people, sign up quickly)

July 19, 2008 – 1:00pm – 4:00pm Breads you can make on the grill at Cooks of Crocus Hill in St Paul, MN

August 30, 2008 – 11:00am-2:00pm Zoë and Suvir Saran have a picnic at Cooks of Crocus Hill in St Paul, MN

Bay Area:June 26, 2008 – 6:00 – 8:30pm Baking Class and Book Signing at Whole Foods Market in Napa, CA

June 28, 2008 – 2:00pm Book Signing and Demo at The Book Passage in San Francisco, CA

June 29, 2008 – Book-signing at Copperfields, Montgomery Village in Santa Rosa, CA

Check back to see if more events have been added. You should call the venue before coming to make sure the time of the event has not been changed in any way!

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22 thoughts on “Baking Bread in Chicago and San Francisco in June (but Seattle has been cancelled)

  1. We’d love to see you in Denver. I think it would be great for you to be able to make your bread at a high altitude. Possible cooking schools are Johnson & Wales, The Seasoned Chef, and Cooks Street. The Denver Public Library has a dept with classes called Fresh City.

  2. I’m just starting to use your book and love it. I have a couple of questions: 1. Is there any benifit to adding more water to the roasting pan once the initial 1 cup of water evaporates? 2. What’s the name of bread on the book jacket? 3. Can you reuse the corn meal from the pizza peel? or does it burn after awhile? Thanks, and looking forward to book #2.

  3. Hi Mary: I’d love to come to Denver, so thanks for all the cooking school recommendations. We’ll see if the publisher’s still open to sending us around after this round of touring is over. Then, about your questions:

    1. You really only want the water for the beginning of the bake; after that you’re actually trying to dry out the crust or it won’t crisp.

    2. The cover photo is a European Peasant Bread (page 46). I sometimes halve the total amount of rye and whole wheat to create something closer to a very hearty white bread. Depends on the purpose of the bread. I think for this photo shoot, it was light on the rye and WW.

    3. I don’t re-use the cornmeal… it does seem to scorch at 450 F, and certainly at 550 F (for pizza). But maybe not for lower-temperature breads; I haven’t tried that.


  4. I just wanted to let you know that using your techniques I tried adapting my Portuguese Sweet Bread (Massa Sovada) Recipe and it turned out wonderful and sure saved a lot of work making it.

  5. I’ve got a quick question — hope I’m not asking something that’s already been addressed elsewhere on your site, but I didn’t see it when looking around. After making the master recipe many times, I’m ready to branch out to other recipes. I notice that in some, it says just ‘salt,’ rather than the kosher salt in the master. For example, in the bagel dough recipe, it calls for 1-1/2 T. salt. So I’m just wondering if in fact whenever it says ‘salt,’ it’s referring to table salt. I saw in the Errors listing, it corrects it to kosher salt for the European Peasant Bread. But I didn’t see any notes regarding this for any of the other recipes. Thanks.

  6. Hi Emilie,

    Yes, all of the recipes were written and tested with Kosher salt. Thank you for pointing this out, I will add it to the error sheet!

    Enjoy the bread. Zoë

  7. How cool it was to have one of the authors comment on my blog about the bread I made…thank you!

    I have an outrageous amount of cookbooks and while I love them all, very few get continuous usage. I’ve made your basic recipe everyday since getting my book and have another batch planned for later today. What a fabulous concept. Thanks for sharing. And the bread is really, really good. Truly artisan style. Amazing.

    Wish you were coming to Denver. Best wishes on your book tour.

  8. Stephanie: yes, we know about Angry Chicken but no, we’re not coming to Portland. The publisher’s putting the resources into the larger-market cities, at least for now. But I’d really love to get to Portland too, someday.

    Mary: It’s fun to travel around the world this way, so one or the other of us is always talking with someone on their blog. Thanks for your kind words and for using our book so much!

  9. Still don’t know where you’ll be in the Seattle area. So far only l place is listed. Is that the only place or iwll there be others? Hopefully on the East side, maybe Bellevue? Anxiously awaiting.

  10. Thanks Dorothy! That’s actually all that’s scheduled at the moment, but people have been off for the Memorial Day holiday and we should know more this week. Stay tuned! Jeff

  11. I have been hooked ever since I tried the first boule recipe a few days ago and have already baked half a dozen different breads from your book since then. The texture and flavor are outstanding. But I have one question: how much do you expect the breads to rise prior to baking (after you take off that grapefruit sized chunk from the refrigerated dough?) I usually get only a minimal rise and find that the loaves turn out very small. Any suggestions for what I should be different? Again, judging bythe flavor, texutre and appearance, they leave nothing to be desired!
    Thanks for your wonderful book and website!

  12. Ute: Here’s what I think is happening. Since you say that the flavor and texture are good (they’re not dense), the bread must be expanding, with adequate open hole-structure, but it’s expanding sideways. That does happen with some of our free-form loaves. There are a couple of ways to help with that.

    First, you can do a little more “gluten-cloaking” (page 28). That creates a little more structure that can prevent lateral spread.

    Second, you can try rising in a banneton, which contains the dough and prevents sideways spreading– see my posting on this at You can buy these at, where I had a good experience buying the small one (6.5 inches). Jeff

  13. Seattle trip canceled!!I’m crushed!! I sincerely hope that you will reschedule again someday soon. Try for Bellevue WA area next time, combined with Seattle as they’re only separated by Lake Washington. Hate to see you miss a trip to the beautiful Northwest. Have a great tour otherwise.

  14. i’m disapointed too. i was looking forward to attending your appearance at 3rd place books and getting my book signed:(

    i too came upon your book from amy karol’s blog and have been trying to market it to everyone i know. my family often visits from the midwest and i love impressing everyone with my creations.

  15. Katie: Come find us next time you’re in the Upper Midwest– well, we’ll be at the Minnesota State Fair August 21 and August 22 (5 PM both days.

    Long shot! I’m so sorry we’re not coming to Seattle.


  16. Hi Laurraine,

    Perhaps for our next book the publisher will send us to BC. I’ve always wanted to visit.

    Thanks, Zoë

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