You can learn the ins and outs of Middle Eastern bread-making with the experts from Sofra at their upcoming cooking class on Thursday, October 26th. Award-winning pastry chef and baker extraordinaire Maura Kilpatrick will be working with the folks (and the flours) from One Mighty Mill in Lynn, where they stone-grind organic wheat to keep more of the healthy fiber, protein and nutrients.

For this demonstration-style class, which runs from 6:30-9:00pm, you’ll get to snack on Sofra meze while Kilpatrick and Tony Rosenfeld, Chef/Founder of One Mighty Mill chat, share baking stories and walk participants through a trio of breads. Recipes include Stuffed Simit with feta & za’atar almond lilling; Bazlama (a soft pillowy flatbread served with meze and dips; and a Sofra-style Focaccia. You’ll leave with a full belly and a head full of inspiration (and also a bag full of chocolate chunk cookies, sesame cashew bites and recipe cards so you can start making these goodies at home).

You can drop them a line at classes@sofrabakery.com if you’ve got questions or just go ahead and sign up for the night of tasty (and educational) entertainment; tickets are available online here for $120 each. Best to get a move on ‘though – classes at Sofra always sell out early and you don’t want to miss your chance to glean all the baking tips and tricks.