The Modern Panadería with Mariela Camacho

Mexico has a rich and often-unsung baking tradition. Mexican pastries, or pan dulce, are works of art that take incredible skill and technique to master. But panaderías often use low-quality ingredients to keep their wares affordable, so many people don’t know just how delicious they can be. Seattle-based baker Mariela Camacho will be joining us for a class that will teach you the ins and outs of Mexican pastry. Mariela’s pop-up Comadre Panadería uses local whole grain flours and natural fermentation whenever possible to create their inventive, nourishing pan dulce. With Mariela’s guidance we’ll learn to make Mexican specialties like chocolate- and berry-flavored conchas, empanadas with HomeFarm veggies and queso Oaxaca, and alfajores (crumbly shortbread sandwiches filled with cajeta, or goat’s milk caramel). No baking experience is required for this hands-on workshop, and guests will take home plenty of fresh-baked goodies! Spanish-speakers are welcome to attend this bilingual class.