Breaducation at Luzzara Coffee Bar

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Bread Talk

I've always said that baking is my equivalent for the lab bench work I used to do when I working years ago. With the mixing and measuring, baking (and cooking), I found, is relaxing and comforting. I'm always filled with a wonderful peaceful feeling when I'm working away at my kitchen counter as well it gives instant gratification with the outcome of delicious breads and cakes.

So, it only seemed fitting that I attended last night's "breaducation" at Luzzara Coffee Bar.

With great attendance, chairs were set up in the adjoining scooter shop for more room. I grabbed a cappuccino before I mingled amongst other fellow bread baking aficionados. Very good coffee, by the way.

Fellow food blogger Chris, from Eating is the Hard Part and Owen, owner of Prairie Mill Bread Co. spoke about their love for bread, bread making tips and answered all sorts of questions from the audience.

Let me tell you, these guys know their stuff and want to teach you all that you want to know. The two delivered a wealth of information in the most fun and friendly fashion. Who knew you could laugh so much about bread?

Luzzara Coffee Bar
Fresh yeast versus dry yeast, different types flour, types of bread (no knead, sandwich breads, sourdoughs, etc), use of moisture/steam in baking and pizza stones and cast iron pots to bake in/on. Nothing was left untouched.

Btw, the perk of being an Albertan, we have amazing flour here. Great wheat gives great flour gives great bread. Very proud of that.

Some of Chris' favorite bread baking books were passed around and, let us not forget about the samples. Chris and Owen had plenty to choose from. Wow! I think I filled up on half a loaf of bread just to myself and I was trying to limit myself.

Thanks to all for the great night! A fantastic way to enjoy a cold, frosty Wednesday night.

The lovely Sarah (above), owner of Luzzara Coffee Bar is hosting more Wednesday night lectures, find more details on the Events page.


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