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Classes


Have you ever spent an afternoon mixing, kneading, proofing and baking bread (not to mention the hours consumed looking through cookbooks and selecting the one with the best picture as the perfect recipe to make) only to pull a steaming cannonball out of the oven?   Or finished with a flat, tasteless lump when you had envisioned a gloriously round loaf?  Well, Omega is here to help.  While we want you to buy all the bread you buy from us, we also believe that everyone who wants to should be able to make a great loaf of bread.

Whether you are a beginner, terrified of yeast (fermentumphobic?) or an accomplished home baker wanting to move on to more complicated recipes using pre-ferments, there is a class for you.  This year we are planning to add a class on flatbreads and pizzas,   and possibly others on sweet breads (both yeasted and quickbreads), and holiday cookie making and decorating.  If you have a suggestion for another class you would like to take from us, please let us know.

Our bread classes are long, (it takes a while to make bread), usually starting at 6:45p.m. in the bakery and ending sometime after 10:30 (there is an intermission with light refreshments, so no need to pack a lunch) . These are hands-on classes and participants leave with a great deal of knowledge and breads they have made.

To be notified of our class schedule, please contact us with your email address, name and a phone number.  You can use the form on the “Find Us” Bread baking classes in Columbus, Ohio.page of this website or come into the bakery.

The fine print

All classes require an advance enrollment of a minimum of fifteen participants, and will unfortunately be cancelled if that requirement isn’t met.  However, this has not happened in the past.  All hands-on classes are limited to twenty people (that’s all the table space we have).  Payments for the classes must be made before class starts. Payments can be made in cash, check or by credit card in the bakery, or by check through the mail, or by credit card by phone.