Instructors
Kim Ode
Edina, MN
Kim has written two cookbooks for the Minnesota Historical Society Press: “Rhubarb Renaissance,” and “Baking With the St. Paul Bread Club: Recipes, Tips, and Stories,” which was a finalist for a Minnesota Book Award. She’s also a North House alum, having learned to make her wood-fired brick oven from the legendary Alan Scott. For eight years, she wrote the monthly Baking Central feature for the Taste section of the Star Tribune, where she also was a feature writer for 33 years. She and her husband John spend as much of their summer as possible sailing on Lake Superior.
Current Courses Offered by Kim Ode
Small Breads: Bagels, Biscuits, Bollars, and More
Instructors:
Kim Ode
There’s something so satisfying about having a personal morsel of bread, especially when…
Past Courses Offered by Kim Ode
Better Butter Baking: Online Course
Breads for Everyday Baking: Youth in the Kitchen
Catching the Rye: Beyond Bread
Ethnic Pastries: A European Tour
From Noodles to Strudels
From Noodles to Strudels Online Course
More Small Breads: Bialys, Wool Bread, Rye Buns, & Scones
Nordiska Kakor: Nordic Cookies Online Course
Nordiska Kakor: Seven Nordic Cookies
Pastry Pleasures -Strudel & Danish Pastry: Online Course
Poached Breads: Bagels and Pretzel Buns Online Course
Reinventing Rhubarb: Online Course
Reinventing Rhubarb: Savory and Sweet
Slow Breads: Using Time to Develop Flavor and Texture
Small Breads: English Muffins, Biscuits & Buns Online Course
Small Breads: English Muffins, Biscuits, & Buns
Small Breads: Pretzel Rolls, English Muffins & Bagels
