Event Details

Anne Dargent, owner and baker of D’argent Bakery, a home-based and community-supported micro-bakery specializes in naturally-leavened bread and French pastries will demonstrate how to make bread. Dargent will show how to make bread at home using only 3 ingredients. We will go over the full process of making bread, from mixing to shaping to baking. We will also talk about the nutritional qualities and digestibility of sourdough and slow fermentation.

After training at the Paul Bocuse Institute in Lyon, France, Dargent worked at Spoon & Stable in Minneapolis as their Pasta & Bread chef, as well as at the Alliance Française of Minneapolis-St Paul as their culinary instructor.