Back by popular demand! Chef Lars Liebisch, is returning to the Bread Beckers for 3 great classes.

Lars Leibisch, private chef and instructor, will be showcasing the wonderful new Vitaquick pressure cookers by Fissler as well as the Hurom Slow Juicer.
Lars is a charismatic German chef who received his classical training at a privileged guesthouse of the East German government where he cooked for prestigious government members and guests.  In 1999, Fissler, Europe's no.1 brand for cookware, asked Lars to join their elite team of demonstration chefs.  With his enthusiasm, talent, and experience, Lars became hugely successful on German television and stage in cooking battles.  In 2005, Lars relocated to Boston, where he now works as a private chef and teaches a variety of cooking classes in both German and English.

Lars will be doing 3 classes at the Bread Beckers.  Come to one or come to all - you won't want to miss meeting Lars or eating his delicious food!


Nov 9, 2012
2 pm - 4 pm
With Lars Liebisch
Registration $10
Click here to register


You have heard of pressure cookers for soups and dry beans - but what about desserts?  Now you can have beautiful, delectable, and mouth watering desserts in minutes in the pressure cooker.  Let Lars show you how.
Chocolate Bread pudding with tart cherries
Pressure cooker Cheesecake
Pears in white wine with mascarpone
Brown Rice pudding (one of my favorites)



Nov 10, 2012
9:30 am - 11 am
With Lars Liebisch
Registration $10
Click here to register

Start the day with delicious raw vegetable/fruit juices prepared quickly and easily in the Hurom Slow Juicer - Apple/Carrot juice with cilantro and Pineapple/Orange juice with fresh mint.  Round out the morning with a delicious Frittata with spinach, goat cheese and sunflower kernels, pressure cooker oat meal with dried tart cherries and cinnamon, pressure cooker eggs.



Nov 10, 2012
12 noon - 3 pm
With Lars Liebisch
Registration $10
Click here to register

Thanksgiving classics prepared quickly and easily in a pressure cooker!  Menu includes:

• Deviled eggs
• Juicy Turkey Breast with Almonds
• Vanilla Sweet Potatoes
• Cranberry Sauce with Pears and Ginger
• Cranberry Orange Bread Pudding

Nov 28, 2012
10 am - 1 pm
Taught by Ashley McCord
Registration $8
Click here to register

This class is for anyone who wants to get started grinding their own wheat and making their own bread products.  This class is shorter than our regular "Getting Started" class - we will concentrate specifically on making bread!

We will cover the two electric mills:
    The Wondermill
    The Nutrimill

We'll also discuss all electric bread making options using:
    The Zojirushi Bread Machine
    The Electrolux Kitchen Assistent
    The Bosch Mixer

In addition to making basic breads, we'll show you how to:
   Make muffins, pancakes, and coffeecake
   Choose the right size pan for your bread
   Shape, rise, and bake your bread.


Come celebrate with us as we close out our 20th  year in business.  Time flies when you are having fun!



Dec 6, 2010
6:30 pm - 9 pm
Taught by Ashley McCord and Sue Becker
Registration $8
Click here to register

This class has become the highlight of our year.  We look forward to sharing many great holiday recipes with you.  We will have good food, gift ideas, good food, door prizes, good food, give aways, and more good food.
Join us for the party.



Thursday, December 13, 2012
10 am - 1 pm
Taught by Ashley McCord and Irish cook and author, Judith McLoughlin
Registration $8
Click here to register

We are so pleased to have Judith once again as our guest at The Bread Beckers.  Judith Johnson McLoughlin is an Irish cook with a passion for good food and the art of great hospitality.  She is the author of the fabulous cookbook, The Shamrock and Peach.  Please join Judith and Ashley as they share the melding of Southern and Irish traditions - the real Shamrock and Peach.  Judith will be available for book signing at the class.


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Business Hours
Monday - Saturday, 9AM - 5PM


E-mail  support@breadbeckers.com
Help Desk  support.breadbeckers.com
Phone  770-516-5000
FAX    770-516-7588