I'm so happy to be partnering with Cortney Morentin of La Reinita, this year, to continue hosting our Concha baking workshops. We kick off the year with a class on February 23rd at Cookshop and another on March 1st. In these hands-on workshops you'll learn how to make Conchas, the iconic Mexican pan dulce, using local organic flour.
When you arrive we'll start shaping dough that was already prepared for you the day before. While we wait for the dough to rise, we will get started on making the recipe from scratch. During down time we will gather to mingle, snack, sip, play a few fun rounds of Millennial Lotería and learn how to take care of your own sweet sourdough starter. You will be taking home a tote filled with 1lb of flour, sweet sourdough starter, and a recipe card!
Dates: Sunday, February 23 / Sunday, March 1
• Large reusable container or bowl to home dough
• Comfortable shoes to stand
• Hair tie or hat to keep hair back
What to expect:
• Light snacks and beverages
• Freshly baked conchas
• Dough made by you to bake at home
• Tote filled with recipe card, flour, and sweet sourdough starter!
MEET LA REINITA
Cortney Morentin is the founder of La Reinita, una panadería urbana that bakes with whole grains that are grown here in the Pacific Northwest and dough that is naturally leavened.
La Reinita translates as The Little Queen in Spanish - an homage to Cortney's Mexican and Colombian heritage. Her mission is for La Reinita to give you the feeling of home and belonging that her Mexican and Colombian family has given her.
Learn more about Cortney Morentin in Becoming Mexican.
*PHOTOS COURTESY OF CARLY DIAZ