Masks must be worn by everyone over the age of 2, regardless of vaccination status.
Adults and children age 12+ must show proof of vaccination upon arrival at 92Y.
Exceptions include patrons with a medical condition or closely held religious belief that prevents vaccination. Please contact your program center or Customer Care if you fall into this category.
If you are currently enrolled in a class, or if your child is about to turn 12 and is not yet vaccinated, please contact your program center for more information.
Thank you for doing your part in helping to keep everyone in our community safe.
Does not include service & handling fees, if applicable.
Sourdough baking master and author of IACP finalist Artisan Sourdough Made Simple Emilie Raffa joins us to teach you how to make your own amazing sourdough bagels.
Emilie takes the intimidation and mystique out of sourdough baking, leading you through every step of the process, starting with her easy no-knead dough, and her techniques and tips for shaping, boiling, topping and baking. The result is the kind of bagels New Yorkers brag about — soft and chewy on the inside, with a signature thin crust. Emilie also shares a luscious recipe for a homemade vegetable spread that will turn your bagel and cream cheese into mouthwatering bites. Bakers of all levels are welcome, even beginners!
Registration for this program will include a copy of Emilie Raffa’s book, Artisan Sourdough Made Simple. Please note: books can only be shipped domestically. Patrons with international addresses should select that registration option for a ticket only.
The class will take place on Wednesday, July 21 from 6:30-8 pm ET. This program will be recorded and available for later viewing by those who register.
Online programs:An access link will be emailed to you after purchase
Adults must show proof of vaccination in order to:
This event is part of our Kitchen Arts & Letters series. In collaboration with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers.
Emilie Raffa is an established and well recognized baker, restaurant owner, cook and author of IACP finalist and bestselling book: Artisan Sourdough Made Simple …
Emilie Raffa is an established and well recognized baker, restaurant owner, cook and author of IACP finalist and bestselling book: Artisan Sourdough Made Simple. Classically trained at the ICC, Emilie’s enthusiasm and simplistic approach to baking sourdough bread and cooking has inspired people all over the world. Her recipes have been featured in Oprah, The Washington Post, Saveur, Food & Wine and more. Emilie’s passion for the culinary world extends to Sfoglia, a boutique, seasonal Italian restaurant which she owns with her husband in NYC. When she’s not talking (or thinking) about food, you can find her gardening, parenting, and planning her next trip around the world.
Live online cooking instruction from today’s most exciting culinary figures