Waste Not, Want Not — It Begins with Bread

Stale bread is not a problem. In the right hands, it is the beginning of something delicious. My mother treasured bread so much that not a single crumb was to be thrown in the trash. She would even gather the “miettes de pain” — the little crumbs left from slicing — in her hand, and throw them outside for the sparrows to enjoy. She taught me that just because you have no money doesn’t mean you have to be poor. This class is dedicated to her wisdom, her kindness, her love. Join me for a hands-on morning built around the oldest cooking wisdom there is — nothing goes to waste. Together we’ll make: Golden breadcrumbs to sprinkle on “petits farcis,” an iconic specialty from Nice Crispy croutons destined for a panzanella salad Pain Perdu sprinkled with sugar just as my mother made it A bread pudding to take home and enjoy with your family — please bring your own baking dish. No special ingredients. No waste. Just technique, intention, and a kitchen that smells like my mom’s. We’ll close with a leisurely lunch together — because the best part of cooking is always shared at the table. What’s included: All ingredients and materials Lunch Recipe cards for everything we make Techniques you’ll use for the rest of your life Details: Date: Thursday, August 27, 2026 Time: 10:00am – 1:00pm Capacity: 6–8 participants Location: Santa Barbara This is Class 1 of the Waste Not, Want Not series. Take all three and save $50 — or join us for any single class. Class 2 — Eating the Whole Vegetable · Class 3 — Eating the Whole Chicken · Book the complete series