Learn a new skill, meet some great people and eat something tasty.
The Depanneur hosts fun, hands-on cooking classes on Sunday, Monday and some Tuesday evenings; everything from pickles to pierogis, vegan cheese to whole-animal butchery.
If you’ve got a culinary skill you’d like to share, find out more about hosting a class at The Dep.
NEW! Lunch & Learn weekday workshops at The Depanneur
A whole new way to lunch! The Dep is launching a new Lunch & Learn workshops series on Mondays & Fridays featuring some of our most popular classes — and a few new ones! These classes run from 10am-1pm and include lunch.
Upcoming Workshops at The Dep
Upcoming Events › Workshops
October 2019
OFFSITE WORKSHOP: Full-Day Breadmaking Intensive by Leo Baduria
Note that this workshop is NOT at The Depanneur! It will take place at The Paint Box Bistro at 555 Dundas Street East, M5A 2B7 —– Full-Day Bread Making Workshop! Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards and brioches,…
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COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre
SOLD OUT — 2nd Night Added MON Oct 21 French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of years. Join French Chef, Patissier and Culinary Historian Chantal Vechambre for a fun, hands-on workshop featuring some of the most famous classic French desserts. ----- Financiers Living somewhere between a cake and cookie, financiers are a small golden pastry that is delicious on its own, and the foundation of many…
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LUNCH & LEARN: Autumn Soups with Chef Doris Fin
Vegetable soups are fast, flexible and forgiving, encouraging endless improvisation and creativity. The abundance of the harvest make fall the perfect time of year for creating warm and comforting homemade soups that are flavourful and nutritious, freeze beautifully and offer incredible value. Join Chef Doris Fin for a fun, hands-on class focussing on the practical skills that will save you time, money and effort while adding 3 new, delicious and healthy recipes to your kitchen repertoire. You'll learn how to…
MORE »COOKING CLASS: Classic French Bistro Desserts by Chantal Vechambre
French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of years. Join French Chef, Patissier and Culinary Historian Chantal Vechambre for a fun, hands-on workshop featuring some of the most famous classic French desserts. ----- Financiers Living somewhere between a cake and cookie, financiers are a small golden pastry that is delicious on its own, and the foundation of many other classic desserts. Originally made by Visitandine nuns and…
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LUNCH & LEARN: Sourdough Bread by Sonya Gammal
Join Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty! — sourdough loaf. Everyone will get to try some freshly baked bread, and take home their very own freshly-baked loaf, plus additional…
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COOKING CLASS: Intro to Making Miso by Wakaba Hoshino & Aoi Yoshida
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, or mixing with dashi stock to serve as the familiar miso soup called misoshiru (味噌汁), a Japanese culinary staple. Typically, miso is salty, but its flavor and aroma can vary widely depending on the ingredients and fermentation…
MORE »November 2019
LUNCH & LEARN: Traditional Indian Breads by Jaina Kapadia
Join Jaina Kapadia for an in-depth, hands-on exploration of traditional Indian Breads, an essential part of any Indian meal — there is nothing like a fresh naan or paratha slathered with ghee or butter! Traditional Indian breads are flatbreads are cooked on a stove top using a cast iron griddle or a clay tandoor. Although there are regional specialities that utilize ancient grains, most common Indian breads are made with wheat-based flours. This workshop focuses on easy home-made versions of…
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COOKING CLASS: Gluten Free Fresh Pasta by Nicole Di Nardo
Let's make fresh gluten free pasta! We'll get our aprons on and start mixing the dough by hand using the best local eggs and Grade A quinoa flour and chickpea flour. Participants will learn how to make 2 types of gluten free pasta dough from scratch: Quinoa Fettuccine and Chickpea Maltagliata. Italian Chef & Nutrtionist Nicole Di Nardo will walk you through the whole process from selecting ingredients, to dough mixing, kneading, and dusting, as well as machine rolling and hand-shaping…
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MASTER CLASS: The Art of Cheese Making by Ruth Klahsen
Discover the fundamentals of home cheese making in this fun and engaging class with award-winning artisanal cheesemaker Ruth Klahsen of Monforte Dairy. Participants will learn about the varieties of local milks, as well has how to easily make fresh cheeses like ricotta, paneer, and goat chèvre at home. There will be plenty of opportunity for discussion about the theory and practice of cheese making, such as fundamentals of the cheddaring process, inoculation and aging, as well as recipes, cheese making…
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OFFSITE WORKSHOP: Croissants from Scratch by Leo Baduria
Note that this workshop is NOT at The Depanneur! It will take place at The Paint Box Bistro at 555 Dundas Street East, M5A 2B7 ----- Morning (10am-1pm) & Afternoon (2-5pm) Sessions Available Join artisanal baker Leo Baduria to discover the secrets of one of French pastry's most magical delights - the flaky, delicate butter croissant. You will learn the whole process of creating your own croissants, from the base yeated brioche dough, to the techniques of butter lamination that creates…
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