Posts Tagged: bakery


We are pleased to announce our class schedule for Winter/Spring 2014.
FEBRUARY 5 BASIC BREAD BAKING This class will cover the mixing, proofing, shaping and baking of three types of bread using straight, yeasted doughs. You will receive recipes, be shown how to measure and incorporate ingredients using a mixer and by hand, and be given a chance to shape different types of bread. The class is long, so you will have the opportunity to ask any questions relating to bread making. You will leave with all the skills and information necessary to make bread in your own home, as well as three loaves you have crafted yourself!

FEBRUARY 12 PIZZAS AND FLATBREADS This was such fun the first time we did it, and so many of you asked us to bring it back, we thought this was the perfect time. (It would make a great Valentines Day gift!) We will cover different doughs and how they change the finished product, as well as shaping and baking techniques. We will discuss the history and variations of pizzas and flatbreads and how to insure that yours turn out perfectly in your home oven.

FEBRUARY 19 BREAD BAKING WITH STARTERS AND SOURDOUGHS This class covers breads made with pre-ferments and sourdough. We will discuss the uses of and reasons for pre-ferments. We’ll mix and shape doughs. You’ll see different types of pre-ferments and starters and learn how they affect breads. We will discuss how to create a sourdough starter and how to keep it healthy. You will be given a sample of our sourdough starter (Barm), as well as breads you have shaped yourself

The fine print:
All classes require an advance enrollment of a minimum of fifteen participants, and will unfortunately be cancelled if that requirement isn’t met. However, this has not happened in the past. All hands-on classes are limited to twenty people (that’s all the table space we have). Payments for the classes must be made at the time of registration. Payments can be made in cash, check or by credit card in the bakery, or by check through the mail (though space cannot be guaranteed until the check has cleared), or by phone with a credit card. Each class is eighty-five dollars, and includes a light dinner.
IMG_1488We will pay for your parking in the North Market lot. Call us at 614-224-9910 to register or for more information.

Omega Artisan Baking featured in Columbus Underground

Omega Artisan Baking Still Going Strong

Columbus Underground | By Walker | November 30, 2009 8:30am

Amy Lozier opened Omega Artisan Baking in the North Market a little over six years ago, and she still remains extremely excited about her business venture. “Once I start talking about bread, it’s hard to get me to stop,” she stated last week prior to an interview on the topic. We sat down to discuss the evolution of her business over the course of those six years, but Amy also provided some great information and resources for other aspiring entrepreneurs.


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