Easter is a time of celebration and renewal. While the holiday is observed differently around the world, a shared tradition is the array of special breads and sweets that reflect each culture's unique heritage. Sofra’s Easter traditions draw inspiration from classic Greek and Turkish cuisines, with a modern twist.

In this class, you’ll learn to prepare beloved traditional dishes like tsoureki (braided bread flavored with mastic and mahlab), ma’amoul (stuffed cookies filled with walnuts and marzipan), and our luxurious sesame caramel carrot cake.

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied - we will send you home with leftovers to enjoy later!

Instructor: Maura Kilpatrick, Owner/Pastry Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $130

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

We ask for at least 72 hour notice for all cancellations in order to fill any extra spots from our waitlist. If cancellation occurs at least 72 hours in advance, we are able to save your credit for a future class. Cancellation with 24 hours notice or less will not result in a credit. Classes may be transferred to another recipient or class upon request.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

Get tips on buying and preparing fish and brush up on cooking methods like roasting, searing, caramelizing, wrapping, and stuffing -- all of which incorporate a host of rich and flavorful species. Chef Ana Sortun will demonstrate some seafood specialties like: halibut in grape leaves with sorrel butter, scallops with lentils, Persian lime, sweet potato & zhoug; Gulf of Maine grey sole roulade, tomato orzo, golden raisins, capers; and Arctic Char chraimeh with fennel and olive puree.

Instructor: Ana Sortun, Owner/Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $140

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

We ask for at least 72 hour notice for all cancellations in order to fill any extra spots from our waitlist. If cancellation occurs at least 72 hours in advance, we are able to save your credit for a future class. Cancellation with 24 hours notice or less will not result in a credit. Classes may be transferred to another recipient or class upon request.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

At the heart of Moroccan cooking are bold and fragrant spices. Ingredients like saffron, cumin, coriander, cinnamon, turmeric, and ras el hanout—a signature spice blend—create a masterful balance of sweet, savory, and earthy flavors. Delicate accents such as orange blossom water, preserved lemons, and fresh mint bring unexpected brightness and depth to many dishes.

Chef Ana will demonstrate a selection of Moroccan recipes, showcasing these exquisite flavors: beef kefta tagine with egg and cilantro; pea couscous with preserved lemon, harira soup; and chicken and swiss chard briouat with orange blossom.

Instructor: Ana Sortun, Owner/Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

We ask for at least 72 hour notice for all cancellations. Cancellation with 24 hours notice or less will result in 50% charge of the total cost of the ticket.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

When you think of Turkish food, you may envision the spectacular array of small plates known as meze, savory pastries filled with lamb and vegetables, stuffed vegetables, crispy stuffed flatbreads or grilled kebobs. Turkish cooking is all of this and so much more. Chef Ana will discuss essential ingredients like red pepper paste, sumac, pomegranate molasses & maras chiles. You’ll taste and take home several of her classic recipes, including topik (stuffed potato hummus with pinenuts, currants, and tahini sauce); muhammara with apple, watermelon radish, and herbs; and lamb borek with tomato brown butter sauce, garlic yogurt, sumac, and spoons salad.

Instructor: Ana Sortun, Owner/Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

We ask for at least 72 hour notice for all cancellations. Cancellation with 24 hours notice or less will result in 50% charge of the total cost of the ticket.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

In Middle Eastern cultures, bread holds deep symbolic meaning, representing life, sustenance, and hospitality. It is often shared among family and friends, with the act of breaking bread together signifying unity and togetherness. The tradition of making bread is a cherished ritual, passed down through generations—a labor of love that connects people to their heritage.

At Sarma, the breads reflect the same ethos as the restaurant: a playful and unique twist on the classics. In this class, you’ll learn recipes created by pastry chef Tess Cunningham, including sweet potato challah, scallion malawach, and falafel crackers. Most notably, Tess will share the recipe for Sarma’s iconic black sea cornbread!

Instructor: Tess Cunningham, Pastry Chef at Sarma

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $130

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

We ask for at least 72 hour notice for all cancellations. Cancellation with 24 hours notice or less will result in 50% charge of the total cost of the ticket.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

This season, lean on your pantry and root cellar to enrich your cooking with bold, comforting flavors. Utilize whole grains, beans, legumes, and preserved ingredients like pomegranate molasses along with some favorite spice blends to warm up your winter.  

Ana will demonstrate two of her favorite soups: chicken and yogurt soup with toasted vermicelli and spicy red lentil soup infused with Turkish spices, in addition to chicken in a clay pot with baharat spice, parsnips and leeks, and kushari—a beloved Egyptian-style rice pilaf.

Instructor: Ana Sortun, Owner/Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

We ask for at least 72 hour notice for all cancellations. Cancellation with 24 hours notice or less will result in 50% charge of the total cost of the ticket.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

Chef Ana will be demonstrating a non-yeasted dough, called yufka, similar to a very stretchy tortilla. This is the dough we prepare at Sofra for all of our stuffed flatbreads. We stuff them with vegetable or meat fillings and carefully fold, roll, layer, and assemble so that the result is a perfect ration of flavored bread, condiments, vegetables, and/or meat. Chef Ana will be working from her cookbook, Soframiz and making signature items like lamb and pistachio katmer, red lentil durum, za’atar and labne manoushe, and walnut hummus.

Instructor: Ana Sortun, Owner/Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

We ask for at least 72 hour notice for all cancellations. Cancellation with 24 hours notice or less will result in 50% charge of the total cost of the ticket.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

In this class, you’ll see why everyone saves room for dessert at Oleana! Pastry Chef Nik Mastalerz, known as the restaurant's dessert wizard, uses filo to create many of his signature sweets. Filo is more than just an ingredient for baklava; it's the foundation of several traditional Turkish and Eastern Mediterranean dishes. You’ll learn how to handle and store filo, and how to combine it with various fillings and caramels to create flaky, indulgent desserts perfect for Valentine’s Day–or any day! Nik will demonstrate his version of bougatsa (chocolate banana semolina pudding with coffee caramel), pistachio katmer with satsuma frozen yogurt, and a filo tart with date custard and pomegranate caramel.

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied - we will send you home with leftovers to enjoy later!

Instructor: Nik Mastalerz, Pastry Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $130

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

We ask for at least 72 hour notice for all cancellations. Cancellation with 24 hours notice or less will result in 50% charge of the total cost of the ticket.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

Throughout the Middle East, meze are a common way to start a meal. Like Spain’s tapas,enjoying meze involves sharing many small plates of food with friends and family for a sampling of all kinds of flavors and ingredients. The point of eating this way is to make the experience at the table last as long as possible, allowing time to sip and share thoughts. Spice and herb combinations are the secret to giving these little dishes their big flavors without making them heavy. Chef de Cuisine Pri Paige will demonstrate how to make gigante beans with green olives, beet muhammara, and beef kofte with cacik sauce.

Instructor: Pri Paige, Executive Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

From luscious vegetable-based sauces, to those that are rich and creamy made with nuts – the traditional Mediterranean diet features all kinds of delicious dips, condiments and sauces. The right sauce, in fact, makes all the difference between a good dish and a fabulous one. Chef Ana will demonstrate how her favorite 7 sauces can be layered, mixed, and matched alongside a perfectly roasted chicken and head of cauliflower. Chef Ana’s recipes include hot pepper labne, zhoug, tahina, toum, tarator and chermoula.

Instructor: Ana Sortun, Chef/Owner

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $130

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

Some of the best-tasting food around the world can be had on the street.  Istanbul is a goldmine of culinary variety. On a recent trip to Turkey, Chef Pri was inspired by the quality of the creations that she tasted on the streets, from fragrant spices to perfect flavor combinations.  Here are the recipes that Chef Pri has recreated, inspired by the vibrant and diverse street food scene in Istanbul, bringing a taste of Turkey to your own kitchen. Recipes include mussel dolma, lamejun and spicy kofte wrap. Chef Maura will demonstrate how to make yufka dough and her favorite street snack: simit.

Instructors:
Pri Paige, Executive Chef
Maura Kilpatrick, Owner/Pastry Chef

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

This is the time of year to dig into our local root cellars – there’s a diverse array of root vegetables to explore, from familiar options like carrots and sweet potatoes to the more exotic varieties like the Macomber turnip and sunchokes. Each brings its unique flavor and texture to the table. Chef Pri is going demonstrate some favorite root recipes like turnip hazelnut soup, celery root & apple tablouleh and sweet potato dolma with lamb.

Instructor: Pri Paige, Chef de Cuisine

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

All of our cooking classes are held in our Allston location and are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking—and we'll send you home with all of the recipes from class!  

If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. 

Classes are non-refundable but may be transferred to another recipient or another class upon request.

Looking to gift a class? If you know which class you’d like to gift, register with your name and email address — we’ll be in touch before the class to get the gift recipient's name. If you’d prefer the gift recipient selects their own class, we have class vouchers — please contact classes@sofrabakery.com to purchase. Thank you for thinking of us for your gift!

Executive Pastry Chef Maura Kilpatrick is joined by honey enthusiast Nikki Menounos Daigel of Portoula for a class about one of Greece’s specialty products – forest honey. Distinct from the more common blossom honey, forest honey is produced when bees collect secretions from the bark of certain tree species.  Combined with the country’s long, dry summers, mild winters, and rich biodiversity, the resulting honey is unmatched in flavor, texture, and nutritional benefits. Portoula honey pairs perfectly with Chef Maura’s desserts, including Melomakarona (Greek Christmas cookies), Sesame Tahini Baklava rolls, and Melopita (traditional honey pie/cheesecake).

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied – we will send you home with leftovers to enjoy later!

Instructors:
Maura Kilpatrick, Owner and Pastry Chef
Nikki Menounos Daigel, Portoula

Location:
Sofra Allston / 210 North Harvard St. Boston, MA 02134

Tickets: $135

Recognized by UNESCO as a world intangible cultural heritage and now firmly rooted in science, the traditional Mediterranean diet has inspired Americans to incorporate ingredients like olive oil into their daily cooking. Over the last ten years, we have come to understand that, like wine and other traditional foods, there is a whole world of olive oil—full of varietals, styles, aromatics, and markers of excellence. Olive oil is more than just a good fat to cook with: it’s an ingredient that adds acidity, notes of peppery spice, vegetal flavors and fruitiness to any dish.  We’ll taste a few different oils and Chef Ana will demonstrate 4 easy sauces. Recipes include: olives & za’atar, carrot tershi, ezme & baked feta with walnut & sesame, raisin and caper kerkennaise with arctic char.  All proceeds go to the Jacques Pépin Foundation.

About the Jacques Pépin Foundation: Jacques Pépin will be turning 90 years old on December 18, 2025. In honor of this momentous occasion, professional chefs, culinary personalities, and home cooks across the country will host dinners and fundraising events to support the Jacques Pépin Foundation. The JPF supports community kitchens that offer free life skills and culinary training to adults with high barriers to employment, including previous incarceration, homelessness, substance abuse issues, low skill and education attainment and lack of work history.

Instructor: Ana Sortun, Executive Chef

Tickets: $225

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Whether it’s in Turkey or Greece, the beauty of Aegean cuisine is that it is healthy, light, and bright with flavor. These very fertile lands and islands are famous for olive oil and a variety of herbs, vegetables, and lots of fresh fish. Inspired by a couple of recent trips to the Aegean, Ana is eager to share some fun ways to celebrate spring ingredients and highlight great olive oil. Her recipes include spinach, pea and mint salad, skordalia, green garlic and green almond soup, tuna and phyllo pies with olives, and kasseri cheese. 

Instructor: Ana Sortun, Executive Chef

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

The month of May is National Women’s Health Awareness Month. Among the many women who inspire us is the cookbook author and culinary historian, Claudia Roden. Her book, The New Book of Middle Eastern Food, is one of Chef Maura's favorites: it was her introduction to Middle Eastern desserts, and the source of inspiration behind some of her well-known signatures like Palace Bread and Sofra’s Apricot Halawa. Join Pastry Chef Maura Kilpatrick as she demonstrates the intricacies of Middle Eastern pastry-making with her spin on classic recipes like Apricot Halawa, basbousa (semolina cake), palace bread with thick cream, and pistachio bosahlino. All proceeds go to Boston Bakes for Breast Cancer.

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied - we will send you home with leftovers to enjoy later!

Instructor: Maura Kilpatrick, Executive Pastry Chef

Tickets: $150

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

In this class, you will see why everyone saves room for dessert at Oleana! Pastry Chef Nik Mastalerz is the restaurant’s dessert wizard and pistachios are one of his favorite ingredients. In many cultures, pistachios are known as the "happy nut" because the shells partially open and resemble a smile when they are ripe. Pistachios are a cherished ingredient in Mediterranean feasts because of their tremendous flavor, emerald green color, and cultural symbolism of hospitality, generosity, and abundance. The recipes for this class are inspired by Nik’s love for the happy nut, particularly ones from the southeastern Turkish city of Antep. You'll enjoy: mussel baklava with pistachio frangipane and smoked cardamom syrup, pistachio semifreddo with Turkish coffee lady fingers, and whipped mascarpone with strawberries and rose hibiscus candied pistachios.

A note about our dessert classes: In addition to the recipes above, you’ll also enjoy a light savory meal. And don’t worry when your sweet tooth gets satisfied - we will send you home with leftovers to enjoy later!

Instructor: Nik Mastalerz, Pastry Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Recognized by UNESCO as a world intangible cultural heritage and now firmly rooted in science, the traditional Mediterranean diet has inspired Americans to incorporate ingredients like olive oil into their daily cooking. Over the last ten years, we have come to understand that, like wine and other traditional foods, there is a whole world of olive oil—full of varietals, styles, aromatics, and markers of excellence. Olive oil is more than just a good fat to cook with: it’s an ingredient that adds acidity, notes of peppery spice, vegetal flavors and fruitiness to any dish. We’ll taste a few different oils and Chef Ana will demonstrate 4 easy sauces. Recipes include: olives & za’atar, carrot tershi, ezme & baked feta with walnut & sesame, raisin and caper kerkennaise with arctic char.

Instructor: Ana Sortun, Executive Chef

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Throughout the Middle East, meze are a common way to start a meal. Like Spain’s tapas, enjoying meze involves sharing many small plates of food with friends and family for a sampling of all kinds of flavors and ingredients. The point of eating this way is to make the experience at the table last as long as possible, allowing time to sip and share thoughts. Spice and herb combinations are the secret to giving these little dishes their big flavors without making them heavy. Chef de Cuisine Pri Paige will demonstrate how to make: Gigante beans with green olives, beet muhammara, and beef kofte with cacik sauce.

Instructor: Pri Paige, Chef de Cuisine

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

When you think of Turkish food, you may envision the spectacular array of small plates known as meze - savory pastries filled with lamb and vegetables, stuffed vegetables, crispy stuffed flatbreads or grilled kebobs. Turkish cooking is all of this and so much more. Chef Ana will discuss essential Turkish ingredients like red pepper paste, sumac, pomegranate molasses & maras chiles. You'll taste and take home several of her classic recipes, including red lentil kofte with shepherd salad, Imam Bayaldi or baked stuffed eggplant and beef lamejun with hot pepper labne.

Instructor: Ana Sortun, Executive Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Most people have some concept of hummus—you know, that beige-hued spread stuffed into pitas, pre-packaged and used as a dip for carrots! While the basis of this tangy, nutrient packed dish remains the same—chickpeas, lemon, garlic, extra virgin olive oil (and tahini most of the time)— hummus offers nuances depending on where you are and who is making it! Its rich canvas is perfect for toppings like ground lamb, walnuts, or vegetables. Ana is going to convince you that making your own hummus is worth it and you’ll see how easily it converts to a meal. Recipes include Syrian-style hummus, stuffed hummus with currants & pinenuts, warm buttered hummus with lamb, and bread hummus with leeks, beets and avocado.

Instructor: Ana Sortun, Executive Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

This pastry lovers' class is a dream come true for those wanting to impress your loved ones on Valentine's Day. 

Pastry Chef Maura knows a thing or two about making some show-stopping desserts at home and will demonstrate how to put a creative Sofra spin on iconic desserts like panna cotta and baklava. Create a very special holiday for you and your sweetheart with recipes like baklava affogato, sweet cheese kunefe, and panna cotta with chocolate mosaic cake.

During the lesson, we’ll serve you a light meal leaving plenty of room for dessert!

Instructor: 
Maura Kilpatrick, Pastry Chef/Owner

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request.

Pastry Chef Maura and Chef de Cuisine Pri spend a lot of time thinking about dishes that can be eaten at breakfast or lunch - brunch is their favorite because it combines the two!

In this class, Maura and Pri will share their expertise on how to create a perfectly balanced brunch menu that includes both sweet and savory recipes, made with whole grains, vegetables, and high-quality ingredients. Our chefs will demonstrate a variety of dishes you can add to your own brunch menu, including asure (AKA Noah’s pudding—a rice pudding cousin full of nuts, dried fruits, and whole grains), bazlama (a Turkish flatbread), menemen (Turkish style scrambled egg with tomato and peppers), and borekfast (our own breakfast borek with cheese, bacon, and caramelized onions).

Instructors: 
Maura Kilpatrick, Pastry Chef/Owner
Pri Paige, Chef de Cuisine

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class.

When you think of Turkish food, you likely can picture the spectacular array of small plates known as meze. From savory pastries filled with lamb and vegetables, rich tahini sauces, crisp, stuffed flatbreads to rich bulgur pilafs and stews; Turkish cooking is all of this and so much more! Chef Ana Sortun will discuss essential ingredients like red pepper paste, sumac and dried mint which contribute to the rich flavors of this cuisine. Ana’s recipes are inspired by the southern region of Turkey and include white bean salad with red pepper tahini & simit crumbs, classic red lentil soup, vegetable borek with yogurt sauce.

Instructor: Ana Sortun, Executive Chef

Tickets: $130

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

Sicilians do not agree as to what, exactly, the Arab influence on the cuisine is, but they do agree there are some common characteristics; the absence of antipasti, the one-pot meal, the confectionary, the blending of nuts or breadcrumbs with raisins and saffron for stuffing, stuffed and skewered foods in general, rice dishes, sweet and sour dishes, and the use of citrus fruits in the preparation of meat and fish dishes.

Whatever the foundation of Sicilian food may be, one thing is certain: Sicilian food is different from Italian food. Join Chef Ana Sortun as she demonstrates a few Sicilian dishes with Arabic roots like cauliflower and walnut purée, swordfish involtini with green olives and currants, and Mohammed’s chicken and pistachio dumplings.

Instructor: Ana Sortun, Executive Chef

Tickets: $135

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

We opened Sofra bakery in 2008 after a trip to Turkey where we experienced the rich yet light style of eating many meze (mainly vegetable preparations) as a meal. The variety was overwhelming, but nothing ever felt too heavy. While in Turkey we also discovered the word Sofra. Sofra encompasses everything you prepare for the table—food, place settings, glassware, décor, linens. Every Sofra is unique—we couldn’t even find two people who defined it the same way—but the translation always had a meaning with warmth of spirit, hospitality and good food. Soframiz (“our sofra”) is pages of recipes and stories that uphold how we like to cook at Sofra. Join Chef Ana as she demonstrates a few of her favorite recipes from the book (a copy of which is included with your ticket!), including some Sofra classics like cheese borek with nigella seeds, kohlrabi pancakes with bacon, and haloumi and green apple fatoush.  

Instructor: Ana Sortun, Executive Chef

Tickets: $150

All of our classes are demonstration-style. Our chefs will do the cooking and baking and you will get to do the eating and drinking. We will send you home with all of the recipes from class. If you have any allergies, please let us know in advance by emailing classes@sofrabakery.com. Classes are non-refundable but may be transferred to another recipient upon request. 

In his newest cookbook and culinary resource, Lior Lev Sercarz hones in on the everyday ingredients used throughout the Middle East. Lior offers an in-depth look at the production, history, cultural resonance, and storage of each pantry item, then shares an array of recipes crafted for home kitchens. It’s an instant classic that you’ll return to again and again.  

Join us at Sofra to welcome master spice blender, author, chef, and dear friend Lior to celebrate his new cookbook. We have never met someone as passionate and knowledgeable about spices and that is what makes his food so special! Lior will demonstrate how to make his all-time favorite dessert, kunafe; shredded phyllo filled with cheese and soaked in honey syrup. He will answer questions about his book and personalize your copy for you. Then, we will enjoy an array of dishes from A Middle Eastern Pantry prepared by team Sofra.

Tasting includes:
Baharat Lamb Keftas
Spiced Silan Carrots
Honey-Glazed Beets with Orange
Mujadara
Torshi
Lavash
Malabi with Pomegranate Molasses and Pistachio
Honey Sekanjabin
Kunafe

Book Signing, Demo & Tasting with:
Lior Lev Sercarz, Ana Sortun, Maura Kilpatrick

Price: $135 per person

All guests will receive an autographed copy of A Middle Eastern Pantry

For any questions, please email us at: classes@sofrabakery.com

Reprinted with permission from A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes: A Cookbook.  Copyright ©2023 by Lior Lev Sercarz.  Photography copyright ©2023 by Dan Perez.  Published by Clarkson Potter an imprint of Penquin Random House.

Feel good about wheat you can eat! One Mighty Mill’s mission is to bring back healthy, wholesome flour: using organic wheat grown by local farmers, then stone-grinding it on their mills. Stone-milling keeps more of the healthy fiber, protein and nutrients of whole grains. We use One Mighty Mill fresh milled wheat at Sofra in many of our daily baked goods including our simit, brioche, pumpkin bread, even the chocolate chunk cookies.

Join us for an evening of delicious fun with Maura and Tony as they share their stories about baking. Maura will demonstrate how to make her favorite Middle Eastern bread recipes using fresh milled flour. Recipes for the evening include Stuffed Simit with Feta & Za’atar Almond Filling; Bazlama – a soft pillowy flatbread, similar to an English Muffin, served with meze and dips; and a Sofra-style Foccacia.

This is a demonstration-style class, with the opportunity to enjoy Sofra meze as well as the recipes made by Maura in class. We will send you home with full bellies, chocolate chunk cookies, sesame cashew bites and a packet of recipes so you can start making these breads and baked goods at home.

Instructors:
Maura Kilpatrick, Executive Pastry Chef/Owner, Sofra Bakery
Tony Rosenfeld, Chef/Founder, One Mighty Mill

Price: $120 per person

For any questions, please email us at: classes@sofrabakery.com

Want to add depth of flavor and richness to baked goods? Try Tea! Tea can be ground into powder and added to your dry ingredients, steeped into milk or butter; or infused right into the liquid you are using for your recipes. What better way to learn all about tea and the many ways to incorporate it into your sweet treats, than from our very own Executive Pastry Chef and Owner, Maura Kilpatrick! Recipes include: Lemon Curd Biscuits with Curio Mariposa Butterfly Pea Flower syrup and Strawberries;  Pistachio Rose M’Hencha soaked with MEM Linden flower tea syrup; and Revani–a syrup soaked semolina cake with rhubarb and MEM Mount Olympus tea.

This is a demonstration-style class, with the opportunity to enjoy Sofra snacks, the famous Sofra Chai, as well as the recipes made by Maura in class. We will send you home with full bellies, a packet of tea-based recipes, and our deepest gratitude for helping us raise funds for breast cancer research.

Instructor:
Executive Pastry Chef, Maura Kilpatrick, Sofra

Price: $135 per person

All proceeds from this class will be donated to Bakes for Breast Cancer – a 501(c)(3) nonprofit that funds breast cancer research. Since 1999, the organization has provided funds for 20 oncology doctors to conduct life-saving breast cancer research.

Proof of vaccination is required for all cooking class attendees.

Classes are demonstration-style, include dinner and wine pairings plus a recipe book and dessert to take home.

For any questions, please email us at: classes@sofrabakery.com

Olive oil is a staple in Mediterranean dishes and at Sofra and Oleana, adding richness and depth to both sweet and savory items. In this special class, Sofra’s Pastry Chef Maura and Oleana’s Pastry Chef Nik will demonstrate recipes that embrace the sweet side of olive oil. High-quality olive oil brings incredible flavor to cakes, tarts, cookies and ice cream and we can’t wait to share these recipes with you: Frozen Olive Oil Souffle with an Olive Oil Chocolate Ganache; Olive Oil and White Chocolate Tart with Strawberries and Pistachios and an easy at-home, no ice cream machine needed Olive Oil Ice Cream.

This is a demonstration-style class, with the opportunity to enjoy Sofra snacks as well as the recipes made by Maura and Nik in class. We will send you home with full bellies, a packet of recipes, and the confidence to make these delights at home.

Instructors:
Executive Pastry Chef, Maura Kilpatrick, Sofra
Pastry Chef, Nik Mastalerz, Oleana

Price: $120 per person

Proof of vaccination is required for all cooking class attendees.

Classes are demonstration-style, include dinner and wine pairings plus a recipe book and dessert to take home.

For any questions, please email us at: classes@sofrabakery.com