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Bread Baking Series with Peter Reinhart
Instructor: Peter Reinhart
Thursday,Aug.16,2018 6:00 pm

(Reinhart, $255 Series, 3 Hours) Demonstration
3 Sessions: August 16, 17, 18, 2018

Currently a Chef-On-Assignment at Johnson and Wales University, Peter Reinhart is an internationally renowned expert on bread and baking, founder of the award-winning Brother Juniper’s Bakery in Santa Rosa, California, and the author of numerous award-winning books. Probably the most popular artisan bread teacher in the country, Peter has spoken extensively on bread as a metaphor for the search for meaning and on the growing artisan bread renaissance. During this visit, Peter will teach classic techniques perfected during his career and in a sneak preview of his new book, due for publication in Summer 2019, he will show why pizzas baked in pans are the hottest trend in the pizza world.


Bread Baker’s Apprentice 2.0

Thursday, August 16, 6:00 pm

This class features some of the most popular recipes from the award-winning Bread Baker’s Apprentice, which has recently been reissued in a Fifteenth Anniversary Edition. An antipasto selection will also be served.

Menu: Pain a l’Ancienne (from which three products will be made); Sprouted Wheat Flour and Barley Batards; Sprouted Wheat Bialys with Onion-Poppy Filling; Struan (a multi-grain harvest bread that Peter considers the best toasting bread in the world)


Perfect Pan Pizzas

Friday, August 17, 6:00 pm

Fun to make, these pizzas have amazing, crackly, buttery crusts, and are especially designed for baking in home ovens. We’ll also make a classic Neapolitan pizza, without a pan, in order to compare the difference between hearth-baked and pan pizza.

Menu: Detroit-Style Classic ‘Red-Stripe’ and also Detroit-Style ‘Pepperoni Deluxe,’  Roman-Style Bianca and Rossa Pizzas, Focaccia Genovese with Tomatoes and Pesto, Sicilian Clams Casino Pizza, and a Grandma-Style ‘Reverse Cheese and Sauce pizza.’


Sourdough Breads: From Starter to Loaf

Saturday, August 18, 10:00 am

In this class, you will learn how to make a wild yeast sourdough starter from scratch that can be kept alive forever. In addition, you will learn how to use the starter to make a variety of traditional loaves. An antipasto selection will also be served.

Menu: Sourdough Batards with Toasted Walnuts and Blue Cheese; Pain au Levain (French-style wild yeast sourdough bread); Sourdough Country Bread with Cooked Grain; and Sourdough Deep-Pan Pizza




All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.