The Modern Panadería with Mariela Camacho
Mexico has a rich and often-unsung baking tradition. Mexican pastries, or pan dulce, are works of art that take incredible skill and technique to master. But panaderías often use low-quality ingredients to keep their wares affordable, so many people don’t know just how delicious they can be. Seattle-based baker Mariela Camacho will be joining SHED for a class that will teach you the ins and outs of Mexican pastry. Mariela’s pop-up Comadre Panadería uses local whole grain flours and natural fermentation whenever possible to create their inventive, nourishing pan dulce.
With Mariela’s guidance, participants will learn to make Mexican specialties like chocolate- and berry-flavored conchas, empanadas with HomeFarm veggies and queso Oaxaca, and alfajores (crumbly shortbread sandwiches filled with cajeta, or goat’s milk caramel). No baking experience is required for this hands-on workshop, and guests will take home plenty of fresh-baked goodies! Spanish-speakers are welcome to attend this bilingual class.
Mariela Camacho has been a professional baker for over a decade. Her work is inspired by her experiences as a first-generation Mexican-American woman and and is rooted in environmental stewardship and mentorship of women and people of color. Mariela is also a seasoned baking instructor, and has taught sold-out classes at the Pantry and the Not Without Salt shop in Seattle.