Here is the link, hope to see you there. We will have some fun with dough tonight. https://youtube.com/live/xZVg4aitBtA?feature=share

Hi everyone, I’m excited to have you joining me for the bread-making class on the 15th, it’s coming up fast, and we’re going to have a great time. Attached to this email, you’ll find a link with: - The full recipe - Step-by-step instructions - A simple equipment list so you can be fully prepared Nothing complicated, nothing intimidating ~ just a solid foundation so you can show up feeling confident and ready to bake. This class is all about understanding bread, not just following a recipe. We’ll focus on technique, texture, timing, and the little details that make homemade bread truly next-level. If you have any questions at all before the class ~ ingredients, equipment, substitutions, or anything else, don’t hesitate to reply directly to this email. I read and respond personally. Looking forward to baking with you next week and helping you level up your bread game. See you soon, Chef Ed https://www.canva.com/design/DAG75QhhlZ4/EItoMYiarZe1tTuOIVYJKQ/view?utm_content=DAG75QhhlZ4&utm_campaign=designshare&utm_medium=link2&utm_source=uniquelinks&utlId=h9c4af48e65

Hi everyone, I am really excited about the bread making class on the 15th who’s coming? ❤️

In Guyanese homes, it’s slow-simmered, deeply spiced, and tied to tradition ~ usually built on meat, cassareep, and patience. I didn’t want to replace the soul of Pepper Pot ~ I wanted to respect it. So I veganized it the same way I approach all classics: keep the backbone, elevate the ingredients, and let flavor do the talking. I used earthy root vegetables, hearty plant proteins, warming spices, and that unmistakable peppery depth that makes Pepper Pot… Pepper Pot. No shortcuts. No watered-down version. Just proof that plant-based food can hold history, culture, and seriousness on the same plate. Tradition doesn’t disappear when you evolve it ~ it expands. 🌱🔥https://youtu.be/AOTS-Dp_Ca4

So excited