Wood-Fired Baked Breads & Pastries Masterclass Seminar & Small Plate Wine Pairing Tasting 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 the process of sourcing ingredients, making the dough, preparing the wood-fired oven and baking their famous breads and pastries.  You'll learn the secrets, process and passion behind their baking, which consistently delivers the smoke-kissed flavors and textures only a wood-fired oven can impart.  

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.

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.