Weekend Baking: Pan de Muerto
Join Chef Luca for a morning mixing, proofing, and baking this traditional Day of the Dead bread. Many varieties of pan de muerto exist, with their shape, texture, and flavor particular to one or more geographical and cultural regions in Mexico. We’ll also make some other fall baked items to compliment the bread.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our dough will contain wheat flour, eggs, and dairy.
There will be some demo, and and some hands-on time.
Date: Sunday, October 30th, 10 am - noon
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
Join Chef Luca for a morning mixing, proofing, and baking this traditional Day of the Dead bread. Many varieties of pan de muerto exist, with their shape, texture, and flavor particular to one or more geographical and cultural regions in Mexico. We’ll also make some other fall baked items to compliment the bread.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our dough will contain wheat flour, eggs, and dairy.
There will be some demo, and and some hands-on time.
Date: Sunday, October 30th, 10 am - noon
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!
Join Chef Luca for a morning mixing, proofing, and baking this traditional Day of the Dead bread. Many varieties of pan de muerto exist, with their shape, texture, and flavor particular to one or more geographical and cultural regions in Mexico. We’ll also make some other fall baked items to compliment the bread.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our dough will contain wheat flour, eggs, and dairy.
There will be some demo, and and some hands-on time.
Date: Sunday, October 30th, 10 am - noon
About our instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!