Baked Breads & Pastries Masterclass Seminar & Small Plate Wine Pairing at Sub Rosa

Two of America's Best Craft Bakers Demonstrate Their Skills & Lead You Through a Delicious Tasting

Siblings Evrim and Evin Dogu, co-owners of legendary Sub Rosa Bakery, lead you through their process of sourcing, milling, and baking pastry and bread.You'll look and taste deeply with them, gaining a unique view into their ethos and approach and how it relates to their ideals in both food and wine.  Learn the secret of their success: starting at the source, from flour to finished loaf.

During the class you'll taste small plate samples of various breads and pastries, some savory and some sweet, paired with wine and then walk home with a loaf of bread.

With Your Ticket, You Will:

• Taste breads and pastries, some savory and some sweet, paired with wine.  There will be enough food for a light meal.
• Receive a loaf of bread to take home
• Learn the secrets, methodologies, and ingredients 

About Evrim Dogu

My name is Evrim Dogu and I am the son of Turkish immigrants who moved to the US between 1950-1970. I grew up running around my father’s pizza joints( in Baton Rouge when I was a kid) and eventually working in his restaurants in D.C./Northern Virginia when I was a little older. We also grew up with the deep and diverse cuisines of Turkey, visiting many summers throughout my life. Turkish cuisine is actually a beautiful mosaic of dozens of other distinct cuisines so I think that really influenced my palate to taste widely. I rambled through my twenties thinking I would probably end up in the alternative education sector but start baking bread at home as a hobby. The hobby turned into a business when I teamed up with my friend Rick Easton (who now owns Bread & Salt Bakery) to create a bread subscription business; we called it Sub Rosa. For those who don’t know ‘sub rosa’ is a latin term (literally ‘under the rose’) denoting secrecy and confidence. As we started our business as a word of mouth only subscription “club,” it seemed fitting. We quickly found ourselves with an epic waiting list of customers. After Rick left Virginia to pursue a bakery elsewhere, I approached my sister, Evin Dogu, to see if she would want to open a brick and mortar storefront with me. She now says that it was “the bread that convinced her.”

After a couple of years or trials and tribulations, we opened the bakery in December of 2012 with one guiding principal: create the kind of dream bakery that we would want to walk into as customers. Although this led to some rather romantic notions of business-building, it worked for us, in no small part because we had help from my father and we found a building where the overhead was low enough to allow us to take risks.

About Evin Dogu

Hello, I’m Evin Dogu and my pursuit as a baker began after trying my brother’s naturally leavened bread fifteen years ago. Despite all my travels and exposure to excellent food, I had never eaten bread like that so when the opportunity to open a bakery with him arose, I jumped right in. My brother had been baking bread for the Richmond  farmer's market for a few years before he decided he wanted to open a retail location that would sell pastries as well.  I had no experience in this arena but I had spent my entire life eating any pastry I could get my hands on. Visiting Turkey frequently throughout my youth and later living in Rome, New York City, and Istanbul made this indulgence easy, as there are bakeries on every corner. While this experience allowed me to develop a well trained and critical palate, the technical side of baking was completely foreign to me. If I was going to be in charge of the pastries at the bakery, I would need to learn everything possible about viennoiserie before we opened our shop.  I began my education by taking a few classes in the D.C. area where I was living at the time, bought the Tartine pastry book, and started making croissants at home.  When it was clear that this would not suffice, I began staging at bakeries that specialized in sourdough bread and viennoiserie, culminating in a full time, three month apprenticeship at Bien Cuit in New York City. We opened our bakery six months after that and it has now been thirteen years since the beginning of my journey. Now that we have a little more time out of the kitchen, I hope to expand my knowledge of baking to both enhance and improve upon what we already do and come up with new recipes. I look forward to sharing my knowledge and experience with you. 

Important Information

• You may arrive at 5:45 pm to be checked in and seated
• Only 21 years or older are permitted to enter the event.
• Casual attire.
• All inclusive.