What is the minimum age to participate?

Participants must be at least 10 years old; guests under 18 must be accompanied by an adult.

Will I leave with bread and a starter?

Yes. The class includes a take-home starter jar and the loaf you bake during the session.

What happens if I arrive late?

Guests arriving more than 15 minutes late may not be admitted to the workshop, so plan to arrive early.

How many people are in each class?

Classes are limited to up to four guests to ensure hands-on instruction and individual feedback.

Is the class taught in English?

Yes, the live guide language for the workshop is English.

Can the workshop be canceled or rescheduled?

Workshops may be canceled or rescheduled if minimum attendance requirements are not met; check with the host before traveling.

Hands-On Sourdough Workshop with Arnie on East 7th Street

On East 7th Street in Manhattan’s East Village, a small hands-on sourdough workshop offers a fast track into traditional bread baking. Introduction to Homemade Sourdough Bread is taught by Arnie, The Bread Baker of Riverdale, and meets at 104 East 7th Street - New York, NY 10009. In a compact session designed for up to four guests, Arnie condenses a 36-hour process into a focused 2.5-hour class where you shape dough, feed a starter, and bake a loaf you take home. The room is centered on a worktable scattered with floured linen, proofing baskets and glass jars of bubbling starter. The class emphasizes technique: mixing ratios, tactile shaping, and how temperature alters fermentation. You’ll learn maintenance routines for a living starter and basic oven techniques so the loaf you bake leaves with an open crumb and a caramelized crust. The setup is deliberately intimate—small groups mean more one-on-one guidance and immediate feedback from a baker who teaches both beginners and experienced home bakers. Why this matters here: the East Village blends long-held culinary craft with a neighborhood appetite for hands-on learning. A studio like this connects visiting food lovers with local makers, offering skills you can use long after your trip. The class’s small size and the chance to leave with a starter and recipes make it practical: you don’t just watch—you bake. Key features of the experience include taught shaping and scoring techniques, a take-home starter and loaf, and concise recipes and instructions. Expect to smell flour, steam and caramelizing crusts; expect to use your hands. The class is also a social slice of the neighborhood—afterward you can linger on nearby streets for coffee or explore local markets. Practical details: arrive 10 minutes before the scheduled start time; participants under 18 must be accompanied by an adult; late arrivals may not be admitted. Workshops may be canceled or rescheduled if minimum attendance is not met. The hands-on approach compresses traditional timelines safely; Arnie makes fermentation principles approachable so you leave confident to try recipes at home. This is an ideal stop for travelers who want tangible skills, a memorable food experience, and a doorway into New York’s maker scene. Whether you bake weekly or are trying sourdough for the first time, the class delivers technique, story, and a loaf that proves you learned something real. Classes run in English and accommodate ages ten and up, with a maximum of four guests to preserve hands-on time. Bring curiosity and a willingness to get messy; Arnie provides recipes, a starter jar, and a loaf to take away—practical souvenirs that start a habit, not just a photo. Reserve early—spots fill quickly on weekends and evenings. Arrive prepared to pay with card only.