Thank you to all who have taken my classes. Your support helps me keep my website free of ads. Classes take place in a private home in Mountain View, California. Address emailed upon registration.
In-Person Sourdough Bread Boot Camp
A true sourdough loaf contains only flour, salt and water, and undergoes a long ferment. Learn to bake with wild yeast, the way our ancestors baked for six thousand years until the introduction of commercial yeast less than two hundred years ago.
Invest half a day to learn a lifelong skill—real bread baking. I have space for only four students in this hands-on class. You’ll feed your starter, prepare the dough, ferment the dough and shape a loaf to take home and bake later. Please bring an 8- or 9-inch bowl and dish towel to transport home your shaped loaf.
Fees include food and materials. Class begins at 9am and ends at 1pm.
Sat, May 2 Sourdough Bread Bootcamp
Sat, May 9 Sourdough Bread Bootcamp
What you’ll get:
- Hands-on instruction—you will go through the various stages of sourdough bread making
- A shaped boule of dough to take home, proof and bake
- Written instructions to follow at home
- Some of my mature sourdough starter, Eleanor
- Snacks including sourdough bread and other cultured foods
What you’ll learn:
- The method, from feeding a sourdough starter to baking your loaves
- How the dough should look, smell and taste at its various stages
- What equipment and ingredients you need
- Book and recipe recommendations
- Your questions answered in a small class of 4 students maximum
Fermentation 101 Workshop: Kimchi and Kombucha
Learn how to make gateway fermented foods: kimchi or sauerkraut and kombucha. The kimchi and sauerkraut methods are very similar and you’ll choose which one you’ll make before class. You’ll also brew a large jar of kombucha. Please bring a sturdy shopping bag to class for carrying home your jar of prepared fermented cabbage (kimchi or sauerkraut) and your jar of kombucha.
Fees includes food and materials
Sat, April 4 POSTPONED
What you’ll get
- Hands-on instruction—you’ll make either kimchi or sauerkraut in class, plus kombucha
- One, 750-ml jar of kimchi or sauerkraut to take home
- A piece of my virile kombucha SCOBY, Etheldreda
- One 1000-ml jar of kombucha to take home
- Snacks including kimchi, sauerkraut, kombucha and sourdough bread
What you’ll learn
- How to ferment food
- Why fermentation is so safe
- Which supplies and ingredients you need—and which you don’t
- Your questions answered in a small class of 4 students maximum
“Anne Marie represents the type of food writing I love. Whilst many food bloggers focus on aspirational cooking, often accompanied by beautiful but stylised photographs, the Zero-Waste Chef’s blog is inspirational.” — Mrs M of Mrs M’s Curiosity Cabinet
“Thank you Anne Marie for such a wonderful morning. Thanks for inviting us into your home, sharing your knowledge and wisdom, answering all our questions, sharing your tasty food, giving us those beautiful handmade Kombucha hats, and SCOBYs, and jars and giving us the flights of delicious drinks. You are an inspiration to so many! Can’t wait to see your next IG post. Take care.” Mary M., Campbell
“I was at the Sunnyvale library a little over a week-ago and attended your fermenting class there. You gave me a SCOBY and I have since made 1.5 batches of Kombucha. I flavored the first batch with some mashed up strawberries during the second ferment and was so glad you had said to put a towel over the top of it before opening…. bubbles galore! I just started the second ferment on my second batch, which has ginger, with a bit of sugar added in… I’m looking forward to making some ginger beer sometime soon.
Now to find some more “pop-top” bottles, I’ve been scouring the local thrift stores with very little luck but know more will show up if I have patience.
Thanks for teaching me how easy, fun, and tasty it can be to make things yourself!!” — Lance P.
“I just wanted to say that I really enjoyed your class and it was a pleasure to meet you. I was inspired to delve even further into my healthy eating and to cut out even more plastics in my life. (I study BPA and other contaminants of the food system in my research—I definitely think you are doing the right thing with your lifestyle.) I am excitedly waiting for the kombucha to come to life! I hope to experiment with making yogurt and kefir if the kombucha is a success.” — Jennifer H., Palo Alto
“I have learned so much with taking Anne Marie’s classes. Going back to fermentation makes such a difference in my life and IN MY BODY. I always have sauerkraut in my fridge now and I love it. The kombucha class was a kick, especially with “scobie” mom. You need one of these Scobies to make the tea. So much cheaper than what you buy in the store and so fun to make. I feel like I am going back in time and I am much healthier for it. Anne Marie is a great teacher. She has spent so much time studying and working out the perfect recipes. Now I can’t wait until we have a sourdough bread-making class. I tasted some of Anne Marie’s. Incredible!! WHAT HAVE I BEEN EATING ALL THESE YEARS?” — Uma Devi Morningstar, Mountain View
“My Kombucha grew a fabulous new mother! How exciting! I think I might be too excited! Ha! I just had some today, from the batch we made and it was fabulous! I think what you’re doing and the contributions you have to give are really awesome! I will look forward to more classes! Thank you!” — Melissa V., Mountain View
“I learned SO MUCH from Anne Marie!
Her classes are very informative and added a whole new dimension to my healthy cooking. Moreover, I learned the importance of probiotics in digestion, weight loss, and overall health. It significantly changed my diet to include easy to prepare fermented foods. Inspired, I can now make DELICIOUS sourdough crackers, pancakes, sauerkraut, homemade dill pickles and way more.
I can make a big batch very crisp and healthy crackers in under 15 minutes, and they stay crisp for days, (except they never can last that long, they’re so delicious.) They’re thin and I top them with flax, chia, sesame and pumpkin seeds and use nutritional yeast to roll them out. “Yummmmmmmm!” Crushed slightly, they are great on salads, in/or with soups, and they’re simply irresistible munchies.
Besides, her classes are SO MUCH FUN, learning all this new stuff our grandmothers took all for granted. Go!” Carol H., Mountain View
“What a pleasure it was learning from Anne Marie Bonneau. She is knowledgeable, fun, relaxed and…very kind. There are no dumb questions!” — Sita R., Mountain View
“I am very impressed with Anne Marie’s passion for fermentation. Her knowledge is very broad and she teaches in a very personal friendly manner. Her enthusiasm and in-depth personal experiments in this field encourage the participant with confidence, even those who are not comfortable with kitchen utensils. She has shown us how to make delicious sauerkraut and beet kvaas, yoghurt, kombucha and we are eagerly awaiting her next session on sourdough starters. Anne Marie is a true teacher who shares her health improvement modalities very generously.” — Rama S., Palo Alto
“I was very excited to learn from Anne Marie. I love her passion, and it really comes through while she’s teaching. When I went to the class, she explained everything very well and was very clear. Because of Anne Marie’s positive attitude, I felt welcome to ask questions which made it easier to learn. She’s clearly very well studied and understands what she is teaching. If she doesn’t know the answer to a question, she’s quick to investigate and open to dive deeper into the content. I really enjoyed learning to make sauerkraut with Anne Marie-I went home and started right away! The class was fun and I learned everything I needed to know to feel confident doing it on my own. I’m looking forward to more!” — Lana B., Mountain View
“I attended several classes Anne Marie gave on fermentation. She not only showed us how to make our own sauerkraut but also gave us free samples to take home. We all participated in the class, be it chopping, cleaning, asking questions or just having a good time.
Anne Marie is very knowlegable about homecooking and very passionate about protecting the environment by abandoning plastic packaging and food waste and growing our food naturally.” — Daniela R., Mountain View
“Kombucha brewing….Fun class for all ages. Very informative, relaxed, and tasty! Highly recommend. We’re looking forward to more classes with Anne Marie.” — Meg W., San Carlos