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WHEN: JULY 27-28 | WHERE: SKOWHEGAN, ME | COST: $375
A Kneading Conference Workshop Spotlight
A Day in the Life of Small Batch Baker:
Naturally Leavened Hearth Breads & Baguettes From Start to Finish

Presenter: Jacqueline Eng, Partybus Bakeshop

Join NYC Bakers from Partybus Bakeshop as we create sourdough hearth loaves and classic french baguettes. In this class, you'll learn how to hand mix, ferment, shape, and bake your own dough, as well as assist in some large format professional style mixing and baking. During class we'll discuss how fermentation styles, mixing styles, and most importantly grain choice all hold great weight in determining what kind of bread you make. 
This is a very hands-on class, you will get dirty and be on your feet quite a bit. 

Join us for both sessions to see your creation through from start to finish or join just for the second half to get your hands dirty with our pre-mixed dough. 
The Wednesday session requires pre-registration. The Thursday session is open to everyone!
About the Bakery
Partybus Bakeshop

Founded in 2019, Partybus Bakeshop is an artisan bakery and cafe located in Manhattan's Lower East Side Neighborhood. Through a rotating seasonal menu we riff on classics including breads, pies, pastries and cookies using the best ingredients the north east has to offer. Our baguette has become a neighborhood favorite, servicing restaurants including Wildair, Bacaro, Double Chicken Please, and Saigon Social among others over the years. During the pandemic we partnered with non-profit food agency Heart of Dinner, combating food insecurity and isolation within NYC's elderly Asian American Community by creating hundreds of milk breads and scallion buns weekly for distribution. We are a small but mighty team and we love baking for NYC. 
About the Presenter
Jacqueline Eng

Jacqueline Eng was not always a baker. In fact, it wasn't until she was freelancing as a classical percussionist around New York City that she discovered a curiosity for baking. When the passion for hosting bake sale fundraisers overtook her drive to "practice practice practice" she knew it was time to take the leap and pursue a career in food. Jacqueline aims to spread love and knowledge about the benefits of using heritage grains and stone milled flours (she'll talk your ear off if you give her the change". Her mission is to push the boundaries of what you expect from your neighborhood bakery while maintaining an unrelenting standard for the classics you know and love. Prior to starting Partybus Bakeshop, Jacqueline was head baker for Altamarea Group. She honed her craft at New York hot spots including Petee's Pie Co., Arcade Bakery, and the International Culinary Center. 
With thanks to Presenting Sponsor