Vietnamese, Italian and German bread cooking classes

German certified master bread baker Harry Peemoller joins La Farm Bakery's Lionel Vatinet to make German bread with locally-grown and milled heirloom flour, Wren's Abruzzi Rye. 5:30-8:30 p.m. March 10. $85. La Farm Bakery, 4248 N.W. Cary Pkwy, Cary.



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