This series will be at the 101 level technique-wise (think classic cookies, pies, and leavened breads), and offer 3 hands-on, in-person sessions to practice and apply fundamental baking techniques and concepts. This series will hold introductory discussions about the plants, bakers, and farmers of African, Asian, and Indigenous diasporas that make modern baking possible. This course will center people of African & Indigenous diasporas. White participants are welcome to join if they’re able to pay at the highest rate.