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Omega Baking Classes
February 7th, 2013

Omega Baking Classes
We are pleased to announce our class schedule for Winter/Spring 2014.

FEBRUARY 5 BASIC BREAD BAKING
This class will cover the mixing, proofing, shaping and baking of three types of bread using straight, yeasted doughs. You will receive recipes, be shown how to measure and incorporate ingredients using a mixer and by hand, and be given a chance to shape different types of bread. The class is long, so you will have the opportunity to ask any questions relating to bread making. You will leave with all the skills and information necessary to make bread in your own home, as well as three loaves you have crafted yourself!

FEBRUARY 12 PIZZAS AND FLATBREADS
This was such fun the first time we did it, and so many of you asked us to bring it back, we thought this was the perfect time. (It would make a great Valentines Day gift!) We will cover different doughs and how they change the finished product, as well as shaping and baking techniques. We will discuss the history and variations of pizzas and flatbreads and how to insure that yours turn out perfectly in your home oven.
FEBRUARY 19 BREAD BAKING WITH STARTERS AND SOURDOUGHS
This class covers breads made with pre-ferments and sourdough. We will discuss the uses of and reasons for pre-ferments. We’ll mix and shape doughs. You’ll see different types of pre-ferments and starters and learn how they affect breads. We will discuss how to create a sourdough starter and how to keep it healthy. You will be given a sample of our sourdough starter (Barm), as well as breads you have shaped yourself

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 at the time of registration. Payments can be made in cash, check or by credit card in the bakery, or by check through the mail (though space cannot be guaranteed until the check has cleared), or by phone with a credit card. Each class is eighty-five dollars, and includes a light dinner. IMG_1488We will pay for your parking in the North Market lot. Call us at 614-224-9910 to register or for more information.


Omega at Easton Farmers Market

June 10th, 2011

This summer (for the next 16 weeks), we are going to the Easton Farmers Market. Thursdays from 3:00 to 7:00, rain or shine, we will be in the market with breads, pretzel rolls, cinnamon rolls, croissant and whatever else we decide to take. There are fifty vendors sellling produce, baked goods, wonderful handmade pasta, plants, chutneys and preserves, crafts, candy and so much more. Here’s their web address for more information http://www.eastonfarmersmarket.org/home.aspx . They also have a demo tent, and information on home canning. Have a look, and if you are around, come and visit us.

June 9, 2011 140
Brian in our booth at Easton Farmers Market
Brian in our booth at Easton Farmers Market
Easton Farmers Market (North aisle)
Easton Farmers Market (North aisle)
Easton Farmers Market (North aisle)
Easter is Here!
April 20th, 2011

One a penny, two a penny…we have Hot Cross Buns on Friday and Saturday! We also have Omega Eggs (like our Omega cakes, chocolate cake egg filled with Swiss buttercream and covered with Belgian Chocolate, but these are beautifully decorated by Martha). Easter also brings our Coconut Snowballs (three layers of coconut cake sandwiched with coconut pastry cream, covered with buttercream and coconut). Martha is also making a 3-layer Carrot Cake with Cream Cheese frosting. And don’t forget to pick up some Cinnamon Rolls for breakfast on Easter morning!
Baking Class Schedule February & March 2011
January 25th, 2011

FEBRUARY 23   BASIC BREAD BAKING  
This class will cover the mixing, proofing, shaping and baking of three types of bread using straight, yeasted doughs.   You will receive recipes, be shown how to measure and incorporate ingredients using a mixer and by hand, and be given a chance to shape different types of bread which you will  take home.
MARCH 2   INTERMEDIATE BREAD BAKING  
This class covers breads made with pre-ferments and sourdough.  You will learn the reasons for using starters and how to manipulate them to make bread baking fit into any schedule.  You will receive a sample of our sourdough starter (Barm), and will shape and bake your own breads.
MARCH 16   BREAKFAST AND BRUNCH BAKING  
In this class, we will cover basic recipes for some of the most popular breakfast items made without yeast (scones, quick breads, etc.) along with variations.  We will discuss the purpose of the different ingredients and how they can be used to create your own versions.
All classes start at 6:45pm in the bakery, and last at least 3 hours.  Cost is $65 per person.  Call or come in to register.
If you go to our Facebook page and ‘like’ us, you will be entered in a drawing to win ONE FREE CLASS!
Omega Artisan Baking featured in Columbus Underground
August 5th, 2010

Omega Artisan Baking Still Going Strong
Columbus Underground | By Walker | November 30, 2009 8:30am

Amy Lozier opened Omega Artisan Baking in the North Market a little over six years ago, and she still remains extremely excited about her business venture. “Once I start talking about bread, it’s hard to get me to stop,” she stated last week prior to an interview on the topic. We sat down to discuss the evolution of her business over the course of those six years, but Amy also provided some great information and resources for other aspiring entrepreneurs.
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