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HANDS-ON WORKSHOP EXPERIENCES

Join us for a dynamic workshop experience in the Preserving Arts! In the evenings, we transform our retail space into our workshop kitchen. Our intimate classes host a maximum of 8 students. All materials are provided unless otherwise noted. All classes are final sale, and we only accept reschedule requests with more than 5 days notice. Please review our Class Policies for more information. If you have any questions, please email us.

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  • HAND-SHAPED PASTA MAKING
    HAND-SHAPED PASTA MAKING
    HAND-SHAPED PASTA MAKING
    Tue, Jan 21
    Preserved
    Jan 21, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 21, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Using only flour, water and a little time and attention, you will learn to create your own delicious pasta in a variety of classic shapes including fusilli orchiette, cavatelli, pici, cascarecce and more!
  • TOFU MAKING
    TOFU MAKING
    TOFU MAKING
    Wed, Jan 22
    Preserved
    Jan 22, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 22, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Join us in making your own Chinese-style tofu/doufu from scratch! We'll walk through the steps for making silken tofu, medium & firm tofu, as well as tofu skin (aka yuba).
  • SOURDOUGH BREAD MAKING
    SOURDOUGH BREAD MAKING
    SOURDOUGH BREAD MAKING
    Sat, Jan 25
    Preserved
    Jan 25, 2025, 6:30 PM – 9:00 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 25, 2025, 6:30 PM – 9:00 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn the magic (and the maintenance) of heirloom sourdough starters alongside an introductory lesson in the art of sourdough bread baking. We'll discuss techniques, maintenance and troubleshooting for your sourdough starters. Then we'll get hands-on making a loaf for everyone to take home!
  • MAKING KOJI - 2 PART WORKSHOP
    MAKING KOJI - 2 PART WORKSHOP
    MAKING KOJI - 2 PART WORKSHOP
    Tue, Jan 28
    Preserved
    Jan 28, 2025, 6:30 PM – Jan 30, 2025, 8:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 28, 2025, 6:30 PM – Jan 30, 2025, 8:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn the art of growing your own koji on rice in this 2-part class. Koji is the magical fungi that creates the dynamic umami flavors found in miso, shoyu (soy sauce), sake and more!
  • JAPANESE PICKLING
    JAPANESE PICKLING
    JAPANESE PICKLING
    Wed, Jan 29
    Preserved
    Jan 29, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 29, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Get a primer into the diverse world of Japanese Tsukemono Pickles using an array of pickling brines and mediums like salt, vinegar, soy sauce, rice bran, sake lees and miso!
  • BITTERS MAKING
    BITTERS MAKING
    BITTERS MAKING
    Tue, Feb 04
    Preserved
    Feb 04, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 04, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Explore the bitter flavor spectrum! Spice up your cocktails and ease your digestion by making your own custom batch of homemade bitters.
  • FERMENTING KIMCHI
    FERMENTING KIMCHI
    FERMENTING KIMCHI
    Wed, Feb 05
    Preserved
    Feb 05, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 05, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Join us in making your own Napa cabbage kimchi. Learn the basics of vegetable fermentation and customize your own Korean-style kimchi chile paste!
  • FRESH CHEESE, BUTTER & CREME FRAICHE
    FRESH CHEESE, BUTTER & CREME FRAICHE
    FRESH CHEESE, BUTTER & CREME FRAICHE
    Thu, Feb 06
    Preserved
    Feb 06, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 06, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Join us in the magic of cheesemaking and dairy transformations, where we will make our own fresh cheese, cultured butter AND creme fraiche!
  • KOMBUCHA BREWING
    KOMBUCHA BREWING
    KOMBUCHA BREWING
    Tue, Feb 11
    Preserved
    Feb 11, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 11, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn how to brew your own kombucha at home and save some money on your "kombucha habit" while you're at it! We will discuss the history, nutritive value & simple technique of brewing kombucha. Together we'll walk through each step of the fermentation, from making the tea to flavoring and bottling.
  • NIXTAMAL, MASA & TORTILLAS
    NIXTAMAL, MASA & TORTILLAS
    NIXTAMAL, MASA & TORTILLAS
    Wed, Feb 12
    Preserved
    Feb 12, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 12, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Maíz is the foundation of Mexico. In this hands on class, Emmanuel Galvan, of Bolita Masa, will guide you through transforming humble maíz into nixtamal and masa. Using cal, water and various grinding techniques, you will learn how to make fresh masa and tortillas at home.
  • VEGAN CHEESEMAKING
    VEGAN CHEESEMAKING
    VEGAN CHEESEMAKING
    Thu, Feb 13
    Preserved
    Feb 13, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 13, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn to create your own fermented, non-dairy spreadable cheese from scratch! We'll be wildcrafting our own rejuvelac culture, (a fermentation starter made from sprouted grains) and experiment with tasty additions to boost a cheesy flavor profile.
  • SOURDOUGH BAGELS
    SOURDOUGH BAGELS
    SOURDOUGH BAGELS
    Sat, Feb 15
    Preserved
    Feb 15, 2025, 6:30 PM – 9:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 15, 2025, 6:30 PM – 9:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn to make the best Bay Area-style sourdough bagels! We cover it all, from feeding the starter to preparing and shaping the dough by hand, boiling, topping, and baking ... all the way to noshing!
  • HANDMADE RAVIOLI
    HANDMADE RAVIOLI
    HANDMADE RAVIOLI
    Tue, Feb 18
    Preserved
    Feb 18, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 18, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Using only flour, eggs and a little time and attention, you will learn to create your own pasta dough to use in classic ricotta-filled pasta shapes including ravioli, tortellini, mezzaluna and more!
  • CHINESE BAO MAKING
    CHINESE BAO MAKING
    CHINESE BAO MAKING
    Wed, Feb 19
    Preserved
    Feb 19, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 19, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn to make your own Chinese Bao from scratch and fill your freezer with these tasty homemade treats!
  • MAKING TEMPEH- 2 PART WORKSHOP
    MAKING TEMPEH- 2 PART WORKSHOP
    MAKING TEMPEH- 2 PART WORKSHOP
    Tue, Feb 25
    Preserved
    Feb 25, 2025, 6:30 PM – Feb 27, 2025, 8:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 25, 2025, 6:30 PM – Feb 27, 2025, 8:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn the art of making your own tempeh in this 2-part class. Fresh, unpasteurized tempeh is unlike anything you've ever tried - it's nutty with hints of mushroom. Once you try the real deal, you'll understand why it's a staple in Indonesia!
  • MOCKTAIL MIXOLOGY
    MOCKTAIL MIXOLOGY
    MOCKTAIL MIXOLOGY
    Wed, Feb 26
    Preserved
    Feb 26, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Feb 26, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn to craft balanced, alcohol-free mocktails from homemade botanical syrups that recreate the complexity of your favorite cocktails - without the hangover!

PAST WORKSHOPS

Don’t see the class that you’re looking for? Our classes repeat every couple of months! Be the first to know when our new schedule is released by joining our newsletter!

  • FERMENTED PICKLING
    FERMENTED PICKLING
    FERMENTED PICKLING
    Thu, Jan 16
    Preserved
    Jan 16, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 16, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Join us in making your own nutrient-dense, probiotic sauerkraut and mixed pickles! Learn the fundamentals of fermentation and experiment with seasonal produce and unique flavor combinations.
  • MOZZARELLA MAKING
    MOZZARELLA MAKING
    MOZZARELLA MAKING
    Wed, Jan 15
    Preserved
    Jan 15, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 15, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Sweet, stretchy, melty and full of flavor, mozzarella is one of the world's most popular cheeses. Join us as we explore the magic of cheesemaking, making mozzarella from scratch together!
  • DUMPLING MAKING
    DUMPLING MAKING
    DUMPLING MAKING
    Tue, Jan 14
    Preserved
    Jan 14, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 14, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn to make your own Chinese-style dumpling wrappers from scratch along with tasty fillings and various dumpling folding styles.
  • CANNING FUNDAMENTALS
    CANNING FUNDAMENTALS
    CANNING FUNDAMENTALS
    Sun, Jan 12
    Preserved
    Jan 12, 2025, 5:30 PM – 8:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 12, 2025, 5:30 PM – 8:00 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Make the most out of your fresh food by learning the fundamentals of preserving through canning. This class will cover the process and techniques for both water-bath canning (jam, pickles and tomatoes) and pressure canning (all other canned foods).
  • MODERN MISO MAKING
    MODERN MISO MAKING
    MODERN MISO MAKING
    Thu, Jan 09
    Preserved
    Jan 09, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 09, 2025, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn the magic of koji with our local koji wielders from Shared Cultures! Together we'll learn all about koji - the funghi responsible for miso, shoyu, sake and more! Then we'll make a batch of "modern" miso using koji rice, chickpeas and a seasonal vegetable.
  • FERMENTED PICKLING
    FERMENTED PICKLING
    FERMENTED PICKLING
    Wed, Jan 08
    Preserved
    Jan 08, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Jan 08, 2025, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Join us in making your own nutrient-dense, probiotic sauerkraut and mixed pickles! Learn the fundamentals of fermentation and experiment with seasonal produce and unique flavor combinations.
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