In this month’s Spanish Marie Claire, Elvira Lindo describes our Upper West Side location in a write-up about the role of bread in her life. She calls the Chocolate Chip Walnut Cookies delicious and destructive, and is a fanatic of the brioche. She even walks two kilometers to get her fix of our breads!

Classes!

In the next few weeks Connie and Pam will be offering several class dates with two different curriculums.  Our hope is that you will leave with the confidence to take what you learned and make it at home.

The first curriculum will be Italian Breads which will include making a basic focaccia, ciabatta and pizza.

The second curriculum will be Breakfast where you will learn make our oatmeal raisin scones, bomboloncini and plain brioche.

Dates

Tuesday March 24, 7:30 -9:30pm – Breakfast

Wednesday March 25, 7:30-9:30pm – Italian Breads

Monday March 30, 7:30-9:30pm – Breakfast

Tuesday March 31, 7:30pm -9:30pm – Italian Breads

FAQ 

Class size will be limited to four people 

Cost per person $250

To sign up go to:

http://store.itsallaboutthecookie.com/baking-for-breakfast-march-24-2009.aspx

http://store.itsallaboutthecookie.com/baking-italian-breads-march-25-2009.aspx

http://store.itsallaboutthecookie.com/baking-for-breakfast-march-30-2009-1.aspx

http://store.itsallaboutthecookie.com/baking-italian-breads-march-31-2009.aspx

Classes may be filmed

If you have any questions please contact Emily at classes@levainbakery.com

For our Spring classes (www.itsallaboutbakery.com) we will be offering the following two curriculums

Italian Breads

Focaccia

Ciabatta

Pizza

And/or

Breakfast with Levain Bakery

Scones

Bomboloncini

Plain Brioche

Dates and more information will follow next week so check back!

At 8 a.m. most customers don’t generally flock in to gobble up our super rich cookies.  (Although some do!)

Everyday we bake fresh a diverse selection of traditional to eclectic baked items. We have a lot of regulars who stop by for a coffee and breakfast.

Here’s some of what we have available for breakfast:

• crusty baguette with butter and jam wrapped to go in wax paper
• brioche plain or laced either with cinnamon or chocolate chips
• whole wheat raisin walnut roll
• divine oatmeal raisin scones
• blueberry muffins
• a slice of our daily sweet bread or coffee cake—once it’s gone it’s gone
• Illy coffees with cream, half and half, whole milk or skim milk
• espresso or creamy cappuccinos
• and a variety of cold drinks to grab on the go from the cooler—fruit juices, smoothies and bottles of spring water.

Breakfast gets you off on the right foot, packs you full of energy. Play hard, but first stop by and grab fresh breakfast to stay or to go.