Teen Bread Baking Group
Over the course of four years, Sam Coates-Fink of Backyard Bread has developed a following among a small and dedicated group of teen bakers. Working out of his hand-built brick oven, the group convenes for holiday food prep and general Jewish learning. Over the years, they have made hamantashen, challah, pizza, sufganiyot, and even charoset. They took leadership roles in CJL's community Hanukkah and Passover celebration events and baked for Cathedral in the Night, a local Christian group that creates a safe space and weekly free meals for the community in downtown Northampton.
This year, Sam continues to hone his baking skills in Denmark. He plans to return to Northampton in early 2026 and will continue to lead CJL's group. Just like bread shaped in myriad forms, looking and tasting slightly different each time, our program runs steady and varies somewhat each year. Our recipe holds true — welcoming, relaxed, intimate and open to middle and high school students. We also include our families for tastings and celebrations.
Registration this year will open in January and our program will run from February-June, meeting mostly on Sunday afternoons. Sessions will be longer in duration and shorter in number. More information will be posted in January.
“I had such a great time learning in the bread class. Sam is a patient and very knowledgeable teacher who obviously cares about his students and his subject.”
~workshop participant
Generously supported by
This year, Sam continues to hone his baking skills in Denmark. He plans to return to Northampton in early 2026 and will continue to lead CJL's group. Just like bread shaped in myriad forms, looking and tasting slightly different each time, our program runs steady and varies somewhat each year. Our recipe holds true — welcoming, relaxed, intimate and open to middle and high school students. We also include our families for tastings and celebrations.
Registration this year will open in January and our program will run from February-June, meeting mostly on Sunday afternoons. Sessions will be longer in duration and shorter in number. More information will be posted in January.
“I had such a great time learning in the bread class. Sam is a patient and very knowledgeable teacher who obviously cares about his students and his subject.”
~workshop participant
Generously supported by
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