This two hour class is built for kids, giving them hands in flour, sticky fingers dimpling dough, and pulling something warm out of the oven that they made themselves.
The class will start with hands in the dough, each child working with focaccia that's been slowly rising since the morning. It will then be stretched into their pan, pressing dimples with olive-oil fingers, and toppedwith herbs and flaky salt. The kids will then get a tour of the mill.
Round two of dough means everyone shapes a loaf to take home, wrapped up and ready for tomorrow's oven. Two loaves from one afternoon: one to eat warm with the class, one to bring home and bake for their family.
No experience needed. Just curiosity and a willingness to get a little floury. Each child leaves with a warm focaccia, a dough ready to bake the next day, simple baking instructions for their grown-up, and a new understanding of where bread actually comes from.
What to bring:
· A step stool if your child is on the shorter side — our work counters are standard adult height
· An apron (we'll have some on hand, but feel free to bring a favorite)
· Hair tied back if it's long
· Clothes that can handle a little flour and olive oil
$65/ child
Marksboro Mill
Welcome to Marksboro Mills, where the story begins with the heartbeat of their land—the mill. In the heart of New Jersey, the legacy of the grain belt has been revived, bringing back the finest grains and restoring communities.