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Naturally Leavened Bread: Fougasse

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

This 3-hour workshop will teach you how sourdough methods can be used to make beautiful and delicious fougasse. Traditionally a French, leaf-like or sculpted bread, our version will have all the familiar chewy textures and flavors, with a few added benefits from the slow fermentation. We will go over the mixing, shaping, and baking of a naturally leavened fougasse, along with some different shaping techniques and flavor variations. The workshop will include a tasting the finished bread, as well as the opportunity for participants to take home dough and a starter.

Newbies to sourdough baking are encouraged to join!

Please bring a large bowl and a small jar to take home fougasse dough and your starter!

Fee: $50

10% discount for all Chatham University alumni!


Instructor: Chloe J Newman

Chloe first fell in love with sourdough baking in 2016, although she’s always had a deep connection to cooking and the community of food. The new challenge of bread-making proved an especially strong expression of her overlapping backgrounds in visual art and organic life sciences, as well as a catalyst for learning more about the cultural and political ties to local and global food structures.

Chloe is also the founder and baker for Crust Worthy LLC, a small-scale, community-supported baking operation in Pittsburgh, PA. Crust Worthy focuses on the hand-mixing, slow fermentation, and baking of all naturally leavened bread, as well as some “sourdough-enriched” cookies, muffins, and other creations. Crust Worthy sources as many organic, local, and seasonal ingredients as possible, in order to provide high quality, nutritious, and delicious baked goods.

Earlier Event: June 2
Butchering 101: The Whole Bird
Later Event: July 13
"One-Pot" Indian Cooking