Sourdough Part II: Beyond the Loaf

About this event

In this highly requested -- and equally anticipated -- follow-up, lead culinary instructor Chef Abigail Lucas will guide you through her proprietary methods for transforming your sourdough starter into a variety of irresistible breads and baked goods.

In this hands-on class, you’ll learn to create:

• Cinnamon Rolls – tender, swirled and decadent, with that perfect sourdough tang

• Focaccia Bread – choose between jalapeño cheddar or Italian-style bruschetta , each bursting with flavor and a golden, dimpled crust

• Pizza Crust – the foundation for the most flavorful personal pizzas you’ve ever made at home

• Dinner Biscuits – pillowy soft and full of flavor, perfect for any table

Chef Abigail will share every tip, trick and secret she’s perfected—sourdough techniques you simply won’t find in any cookbook or YouTube video. From dough development to flavor layering, she’ll show you how to get consistent, bakery-quality results in your own kitchen.

What You’ll Take Home:

• 2 baked and frosted cinnamon rolls

• ½ loaf of baked focaccia ( your choice of jalapeño cheddar or Italian-style bruschetta )

• 2 personal pizza dough balls ready for baking at home

• 2 baked dinner rolls

If you loved the aroma, texture and pride of pulling your first sourdough loaf from the oven in our original class, you’ll adore this expanded journey. This isn’t just bread—it’s the gateway to endless sourdough creations, all made with Chef Abigail’s approachable, foolproof methods.

Whether you’re dreaming of filling your kitchen with the scent of cinnamon and fresh bread, serving warm rolls at your next dinner, or pulling a bubbling, crisp pizza from the oven, this class will give you the skills—and the confidence—to make it happen.

Spaces are limited, and many of our “Part One” alumni have been waiting for this next chapter. Don’t miss your chance to elevate your sourdough game!

About the Chef

Executive Chef Abigail Lucas brings decades of experience to Chefs’ Kitchen from her culinary ventures around the world. What started at age five with a multi-generational secret family recipe for apple pie, has grown into a thriving private chef business and teaching kitchen where she combines her love of community and culinary.

Prior to becoming a chef instructor, Abigail followed family tradition by joining the U.S. Army. She graduated from The United States Military Academy at West Point and served as an Ordnance Officer. Following her military service, she spent 15 years in the corporate world, completing her MBA at the University of Southern California, and ultimately finished her corporate career in 2023 as the Global Chief Risk Officer of the world's largest radiation oncology company.

Since then, she has been highly successful as a local culinary instructor while bringing copious tips and techniques to help each guest become a more prolific home cook. Her approach – best described as “everyday cooking with ease” for people who enjoy texture and flavor – has been featured across local media, including FOX21 News. You may have also seen her highly attended showing at the Springs Women's Expo.

Whether it's teaching young people just starting out in their own apartment, or a retired couple that wants to make delicious meals out of leftovers, Chef Abigail's recipes offer something for everyone.