Intensive: Scandinavian Bake Sale with Nichole Accettola

Part classroom, part playground and all kitchen, Christopher Kimball's Milk Street is the place to learn to change the way you cook. Our Small Group Workshops give you personalized attention from Milk Street instructors, staff, recipe developers and special guest chefs from all over the world. In these small classes - capped at just 25 attendees - you'll get your questions answered in real time, take on culinary experiments and tastings, brainstorm new applications of the skills you learn and problem solve together with other students. These are the events for you if you want to really understand the whys of cooking - not just the hows.During our Small Group Workshops, you can ask questions of the teachers and other students and cook along (if you like). After the session, you will receive a recording of the workshop, plus a folder with recipes and links to other materials.Limited space available per workshop. Sign up now!

Milk Street's Small Group Workshops

Join Kantine Bakery’s Nichole Accettola for a three-part series that takes you on a baking journey through Scandinavia.

All Milk Street Events

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.

Guest-Taught Events

Welcome to Milk Street's virtual cooking school, where we invite talented guest chefs from all over the globe to teach you the flavors, techniques and cooking philosophies that inspire them.

Learn From Cookbook Authors

Do you love cookbooks? We do. Join us for classes taught by authors and keep the delicious meals coming long after class by ordering yourself a copy of their books; attendees of author-taught events will receive a code for 10% off the cost of books.

Milk Street Intensives

Milk Street Intensives offer in-depth learning experiences in focused subject areas. Taught by Milk Street teachers and expert guest instructors, Intensives include multiple livestream sessions with the same small group of students.

NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1982457700348" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1982457700348" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class. What’s on the Menu: Rye and Einkorn Slab Bread with Toppings Whole Grain Hand Pies Swedish Crispbreads (knäckebröd) Savory Brioche Twists Laminated Dough Flaky Seasonal Vegetable Pastry ...and more! Description: In Scandinavia, baking has long been tied to community, care and showing up for one another in practical ways. The act of baking, especially when the results are shared, can be a quiet but powerful way to build connection. Join guest teacher Nichole Accettola, creator of the celebrated Kantine Bakery in San Francisco, for a three-part Intensive that will take you on a culinary journey through Denmark, Sweden and Norway, exploring not only recipes and techniques but also the history and culture of baking in each place. In this livestream “bake sale,” we’ll be doing lots of baking—with a particular focus on savory bakes—but also celebrating the act of gathering and supporting one another. This Intensive takes place over the course of three sessions spaced one weeks apart. The dates of the sessions are Wednesday, March 11; Wednesday, March 18; and Wednesday, March 25, all from 6-7:30 pm Eastern Time. Can’t make it to all the sessions in real time? You should still sign up! We record all livestream events and send the recording to registered attendees immediately after each session. In the first session, we travel to Denmark. In true Danish fashion, the focus is on rye and whole grain recipes. Packed with flavor and nutrients, these grains also present challenges because of their variability and lower gluten content. Nichole will help you navigate their advantages and pitfalls as we make a classic Danish slab bread that’s ready to be topped with roasted vegetables, cheese and more. To challenge your skills working with these dark grains, we’ll also put them to work in a whole grain hand pie filled with any one of many savory fillings that complement the complex flavors of our grains. In the second session, we’re off to Sweden, where we’ll be leaning into Swedish picnic culture. You’ll learn to make authentic knäckebröd, or crispbread, which has a rich history that Nichole will tell you all about. We’ll cover how to tweak and personalize your crispbreads with alternative grains, seeds and more. You’ll learn how a Swede would top their crispbread and consider your own topping preferences. On the opposite side of the texture spectrum are lofty, tender brioche twists, an essential part of Sweden’s baking identity. Nichole will teach you to make savory brioche twists, covering the techniques of enrichment and the shaping and proofing skills that come along with enriched doughs. In our final session, the spotlight is on Norwegian baking, with a technique focus on laminated doughs. Norway provides us with plenty of inspiration for rustic, large-format savory bakes that are meant for sharing and gatherings. To do that successfully, we have to learn some fundamental lessons about lamination, including the complexity of assessing correct proofing and managing timing logistics for a dough that’s a true labor of love. We’ll turn that dough into a seasonal savory pastry filled with vegetables and a flaky tart meant for a crowd. About Nichole: Nichole Accettola is an American chef who spent nearly a decade working in fine dining in Boston before moving to Copenhagen, Denmark. During fifteen years abroad, she worked as a chef across Scandinavia, started a family, and immersed herself in Nordic food culture as it rose to international prominence. After settling in San Francisco, Nichole began baking Danish rye bread for farmers markets, a venture that led to the opening of <a href="https://www.kantinesf.com/" title="https://www.kantinesf.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Kantine</a>, her modern Scandinavian restaurant. Now in its eighth year, Kantine is known for made from scratch Scandinavian food, from pastries and breads to open faced sandwiches and comforting everyday meals. Nichole is the author of the IACP award winning cookbook “<a href="https://portersquarebooks.com/book/9781984861948" title="https://portersquarebooks.com/book/9781984861948" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Scandinavian from Scratch</a>." Her second book, "<a href="https://portersquarebooks.com/book/9780593837788" title="https://portersquarebooks.com/book/9780593837788" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Scandinavian Everyday,</a>" will be released on May 19 and includes more than 85 easy-to-follow, savory and sweet recipes for beautiful meals inspired by the cuisines of Scandinavia. Pre-order a copy of “Scandinavian Everyday” and get 10% off with code MILK2026 here: <a href="https://portersquarebooks.com/book/9780593837788" title="https://portersquarebooks.com/book/9780593837788" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://portersquarebooks.com/book/9780593837788</a> Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:<ul><li><a href="https://copperhome.com/?utm_source=milkstreet&amp;utm_medium=podcast&amp;utm_campaign=brand" title="https://copperhome.com/?utm_source=milkstreet&amp;utm_medium=podcast&amp;utm_campaign=brand" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Copper</a>, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO</li><li><a href="http://t.ly/REVSO" title="http://t.ly/REVSO" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Wulf’s Fish</a> and <a href="http://t.ly/CRwjA" title="http://t.ly/CRwjA" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Savenor’s Market</a>. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from <a href="http://t.ly/REVSO" title="http://t.ly/REVSO" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Wulf’s</a> (t.ly/REVSO) and <a href="http://t.ly/CRwjA" title="http://t.ly/CRwjA" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Savenor’s</a> (t.ly/CRwjA).</li></ul>Our multi-session Intensives are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.Want to give this class as a gift? You can purchase gift cards <a href="https://www.177milkstreet.com/school/gift-cards" title="https://www.177milkstreet.com/school/gift-cards" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, and other partners.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

Our {communityGuidelinesLink} describe the sort of content we prohibit on Eventbrite. If you suspect an event may be in violation, you can report it to us so we can investigate.

To report other categories of prohibited or illegal content, submit {link}

Intensive: Scandinavian Bake Sale with Nichole Accettola

More events from Milk Street's Small Group Workshops

Discover more events from Milk Street's Small Group Workshops, from Food & Drink to other experiences you might love.

Still looking for the right event?

Explore all online events to browse and filter by date, category, and more.

Intensive: Scandinavian Bake Sale with Nichole Accettola

More events from Milk Street's Small Group Workshops

Discover more events from Milk Street's Small Group Workshops, from Food & Drink to other experiences you might love.

You might also like...

Browse more events with different dates, prices, and formats to find your next great experience.

Still looking for the right event?

Explore all online events to browse and filter by date, category, and more.