Class: An integral part of the concept at La Bodega by Cúrate, the bread program guides a significant portion of the menu. Lead baker Josh Young focuses on Spanish-style laminated pastry, naturally leavened sourdough and baguettes that serve as the perfect vehicle for any bocadillo. While neighboring France gets the lion share of the credit for this type of bread, Spanish pastries have a style all their own. Josh incorporates a housemade spreadable chorizo sausage - called sobrasada - into the flaky layers. Instead of baking the xuixo (pronounced "choo cho"), it's deep fried then filled with pastry cream. Learn the basics of laminated pastry, how the Cúrate whole hog program intersects with the La Bodega bread program, and how everyday Spanish culinary traditions shaped the La Bodega concept. 

When/where: Saturday, April 22nd // 10:30 am - 12:00 pm // KBR Warehouse, 14 O’Henry Ave, Suite 110, Asheville

Instructor: Josh Young is the lead baker at La Bodega in Asheville, NC. A gifted baker, Josh has worked at various bakeries in Western NC, including Fletcher Village Bakery.