Anna Mays of Old World Desserts is back at the bakehouse again this winter to share some of her favorite Italian holiday recipes!

Everything we demo and bake plus some bonus receipes can be baked at home and will complement your holiday table or a gift box in the most elegant way.  All baking levels welcome.

Pour yourself a Vin Santo and let the aroma of Italian holiday baking fill your kitchen: Join us for an enchanting journey through Italy's most cherished holiday baking traditions.

Anna Mays will transport you from the Christmas markets of Milan to the kitchens of the south, teaching you to craft an irresistible collection of Italy's most beloved holiday treats. These aren't just recipes—everything carries a story and the recipes are passed down through generations of bakers; perfected over time, yet surprisingly simple to make in your own home.

The class will feature:

• An overview of traditional Italian holiday specialties and their history, culture and folklore

• Favorite regional desserts, typical ingredients and holiday traditions different regions

• Cantucci/Biscotti -- how to bake perfect classic Biscotti, including festive variations dipped in chocolate and with additions of dried fruit and nuts

• Fichi Secchi Calabresi – how to prepare glazed Calabrian figs filled with candied citrus, marzipan and walnut; obligatory at the Christmas table in Calabria

• Proper techniques for making simple candied citrus and marzipan, versatile additions for many holiday treats

• A live Q&A with Anna 

Recipes and an equipment list will be available on your Online Event Page (accessible through your confirmation email) about two weeks of time so you can prepare ahead of time. We recommend to watch the class first to be inspired, ask questions and learn about the techniques and come back to the recording later to bake at your leisure.

Can't be there in person? No worries, the recording of the class will be available after 24 hours and accessible for 1 year.
 

About the Instructor:

Anna Mays is the head culinary teacher at Brot Bakehouse School and Kitchen. An anthropologist by training, she enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School in London and enjoys baking and cooking for seasonal festivals and holidays. Having lived in the Piedmont region of Northern Italy, Anna loves to teach about the regional desserts she remembers so fondly from holidays and family gatherings in Italy.