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Have you ever wondered what makes bread rise? Why is dough kneaded? And what is gluten anyway? For answers to these questions and more, join Chef Nathan Scott as he explores the fascinating science of bread and teaches you how to bake your very own baguette!


Participants are asked to wear long-sleeve shirts, full-length pants, and closed-toe shoes for safety and sanitation. Hairnets will be provided for hands-on activities.


Where:  Rangeley Hall Culinary Arts Kitchen, Eastern Maine Community College
268 Sylvan Road, Bangor

When:  January 28th from 10 am -12 pm

Who:   up to 12 middle school participants

No charge - register today!

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