In-Person Workshop: Two Days of Sourdough Baking with Andrew Janjigian

About Milk Street Cooking SchoolWelcome to Milk Street Cooking School. In spring 2020, our cooking school moved online - but we're thrilled to now be able to offer a limited number of in-person events at our space in downtown Boston. At our in-person events, you can expect:Hands-on cooking experiences in pairs at fully-equipped cooking stationsTastings, culinary experiments and supported creative challengesEngaging learning with expert teachers and peersTransformative flavor combinations, techniques and ingredient combinationsPractical, relevant skillsEncouragement to take risks and make mistakes (It’s the only way we learn!)Plenty of fun!To learn more regularly with Milk Street, we encourage you to check outour virtual school.In-person events take place in our downtown Boston kitchen at 177 Milk Street. Our classes are designed for students 18 and older, but responsible teenagers (age 13+) are welcome with an adult.About Christopher Kimball's Milk StreetChristopher Kimball’s Milk Street in downtown Boston is home to our editorial offices, development kitchen and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows. Milk Street is changing how we cook by learning bold, simple recipes and techniques from cooks all over the world. These lessons are the backbone of what we call the new home cooking. For more information, go towww.177milkstreet.com.

Milk Street's In-Person Cooking School

Andrew Janjigian is coming to Milk Street to transform your approach to homemade sourdough loaves.

177 Milk St

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In this collection, you'll find all Milk Street events, including classes, workshops, intensives, and in-person gatherings.

Become a Better Baker

Skillet flatbreads, steamed bao, sourdough bread, double-chocolate cookies, sour cherry streusel: Sweet or savory, we love baking, and we want to help you be a more confident, inspired baker. Join us to make your baking much more exciting.

Bread Baking

Learn to mix, knead, shape, rise, bake and griddle breads from around the world.

In-Person Events at Milk Street

Come cook with us! In 2026, we are offering 1-2 in-person events per month taught by Milk Street staff and some of our favorite guest teachers. New in-person classes will be announced throughout the year.

Ticket sales to this class have ended.  To spend time with Milk Street again soon, check out our virtual class offerings at www.177milkstreet.com/school.

NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1978429495880" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1978429495880" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class.This in-person workshop will take place over the course of two sessions on back to back days: Friday, March 13, 5-9 pm, and Saturday, March 14, 10-5 pm.There may be no culinary undertaking that relies more on technique, knowledge and practice than sourdough baking. It makes sense: in a foundational loaf whose only ingredients are flour, water and salt—plus the scientific magic of fermented flour and water in your starter—there’s no way to hide behind flashy ingredients or distracting flourishes. Whether you’re an aspiring sourdough baker, an enthusiastic amateur or a seasoned pro, we welcome you to spend two days with Andrew Janjigian, the creator of wordloaf and author of the forthcoming book “Breaducation.” Over the course of two sessions, Andrew will be focusing on the tools you need in your repertoire to identify where your homemade breads are falling short and then take the right steps to actually improve them. Is your starter sluggish? We can fix that. Can’t keep your dough from sticking to everything during stretch and folds? He has ideas. Always struggling with either under- or over-proofing? We can help. The list of troubles—and solutions!—goes on, covering everything from incorporating whole grains to scoring bakery-worthy designs and more. This is a class for people who really want to nerd out about bread. You’re welcome to bring your own starter or even tote a loaf along with you for Andrew to assess. Plus, we’re intentionally leaving a little bit of our time open. Registered attendees will be surveyed a few weeks prior to the class and Andrew will tailor the content to address your top frustrations and quandaries. This hands-on, in-person workshop consists of two sessions on back to back days. Each session includes a simple family-style meal (dinner on the first day, lunch on the second) prepared by the Milk Street team. Complimentary beer, wine and N/A beer and seltzer is served with the meals. You are welcome to bring take home containers for any leftovers, and you'll receive digital copies of all the written recipes after class. Discounted hotel rates are available at The Dagny and The Canopy, both of which are close to Milk Street; write us to get instructions on how to access your discount. Other questions? Reach out to us at cookingschool@177milkstreet.com if you don't see an answer to your question in the FAQs below. About Andrew: Andrew Janjigian spent 11 years at America’s Test Kitchen and Cook’s Illustrated as their unofficial breadhead, where he developed more than a hundred recipes, including many of their most popular bread and pizza formulas. In spring 2020, he rode the sourdough wave into a new career as a full-time freelance recipe developer, writer and baking instructor. The main focus of his work is Wordloaf (<a href="http://wordloaf.substack.com/" title="http://wordloaf.substack.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">wordloaf.substack.com</a>), an IACP-nominated email newsletter, with more than 7,500 subscribers. Additionally, he writes and develops recipes for Serious Eats, King Arthur Baking, Epicurious and Edible Boston, among others, and teaches bread workshops (virtually and in-person) at King Arthur Baking Company, Maine’s Kneading Conference, and The Bread Baker’s Guild of America (and now Milk Street!). Andrew lives in Cambridge, Massachusetts, where his neighbors help out by taking surplus bread off his hands. He is the author of the forthcoming book “Breaducation.”This workshop is generously supported by <a href="http://This workshop is generously supported by Flourside. Flourside aims to excite craft bakers with unique, high quality tools worthy of their breads. In this workshop, attendees with use bannetons, banneton covers, bench scrapers and more from Flourside. Learn more about them at www.flourside.com and use code MilkStreet10 for 10% off your order with this link: https://flourside.com/discount/MilkStreet10" title="http://This workshop is generously supported by Flourside. Flourside aims to excite craft bakers with unique, high quality tools worthy of their breads. In this workshop, attendees with use bannetons, banneton covers, bench scrapers and more from Flourside. Learn more about them at www.flourside.com and use code MilkStreet10 for 10% off your order with this link: https://flourside.com/discount/MilkStreet10" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Flourside</a>. Flourside aims to excite craft bakers with unique, high quality tools worthy of their breads. In this workshop, attendees with use bannetons, banneton covers, bench scrapers and more from Flourside. Learn more about them at <a href="https://flourside.com/discount/MilkStreet10" title="https://flourside.com/discount/MilkStreet10" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">www.flourside.com</a> and use code MilkStreet10 for 10% off your order with this link: <a href="https://flourside.com/discount/MilkStreet10" title="https://flourside.com/discount/MilkStreet10" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://flourside.com/discount/MilkStreet10</a> Our hands-on cooking classes are capped at 14 attendees. Students work in pairs of two at fully equipped stations. Each attendee requires their own ticket. This class is vegetarian and can easily be adapted for gluten-free and nut-free diets. However, please note that Milk Street is not an allergen-free space; if your allergy is severe, please get in touch before registering to understand if this event is a good fit for you. FAQsIs this an in-person event?Yes. This event will take place in person at our location at 177 Milk Street in Boston. Expect plenty of hands-on cooking - not just a demonstration! If you are looking for a livestream cooking class, you can find our upcoming virtual class calendar <a href="https://www.177milkstreet.com/school/classes/online-classes" title="https://www.177milkstreet.com/school/classes/online-classes" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.What are my transport/parking options getting to the event?Parking garages:<ul><li>Boston Harbor Garage (known as the Aquarium Garage)</li><li>75 State Street</li></ul>Trains:<ul><li>Aquarium stop on the Blue Line</li><li>State Street on Blue and Orange Line</li><li>Government Center on the Blue and Green Lines</li><li>Haymarket on the Orange and Green Lines, and multiple bus lines</li></ul>Bus Lines:<ul><li>4, 92, 93, 352, 354</li></ul>The entrance to our school is directly across from 49 India Street. Our entrance doors have two bowties on them.Is my registration ticket refundable?No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.Is a meal included?Yes. In addition to a snack midway through class, you will sit down to a full dinner, served family-style, at about 7:30 pm.I have an allergy or dietary restriction. Can I still come?We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at cookingschool@177milkstreet.com to get more detailed information on whether this event is a good fit for you.Are children allowed?Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the class.How many people does one ticket cover?One ticket covers one attendee.How early do I need to arrive?You are welcome and encouraged to arrive up to 15 minutes before the event begins.I'm an Insider. Do I get a discount to the in-person classes?Yes! Insiders get 15% off their ticket. To access your discount, please send a message to cookingschool@177milkstreet.com.This date doesn't work for me. Will this class be offered again soon?We offer in-person events on a limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.Where can I contact the organizer with further questions?Write to us with any other questions at cookingschool@177milkstreet.com.

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In-Person Workshop: Two Days of Sourdough Baking with Andrew Janjigian

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