We're so happy to be partnering with Cortney Morentin of La Reinita to host our second Pan De Muerto Baking workshop. In this hands-on workshop you'll learn how to make the infamous pan dulce of Día de Los Muertos using local organic flour.
When you arrive we'll get started on the dough right away. While we wait for the dough to rise, we will gather in the living room to mingle. We will talk about the history of Día de Los Muertos and talk about the significance of this pan dulce. During down time, you will learn how to feed a sweet sourdough starter so you can take care of your own at home. You will be taking home a tote filled with 1lb of flour, sweet sourdough starter, and a recipe card!
Date: Saturday, October 5TH
• Medium or large reusable container for dough to take home
• Comfortable shoes to stand
• Hair tie or hat to keep hair back
What to expect:
• Light snacks
• Water, coffee, and tea
• Freshly baked pan de muerto to take home
• Extra dough to bake more 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.