Vindi's Kitchen
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Artisan bread, Neapolitan pizza, handcrafted pastries, and cooking classes for every skill level. It is all about being creative with flavours and ingredients!
Two days of making Choux! It was a lot of FUN!!!
This is how I bake crispy baguettes in a home oven! This works for high hydration recipes like my sourdough baguettes in the comments 👇
06/16/2026
Cream puffs and eclairs. Join the workshop and master the art of Choux
Braided bread are so much fun to make!
Get the Kosher recipe on my blog. Link 👇⬇️
BTS of a recent Italian Bread class at the prestigious cooking school Whisk
Coil folds are optional but highly recommended, especially for higher hydration recipes and larger doughs.
I do 3 at 45 minutes intervals.
Some do 4 at 30 minutes while a few others completely ignore this step.
What to do when open baking.
- preheat a heavy base
- add steam
- bake at a lower temperature
Brand new class coming to Kirkland. Join me for an immersive sourdough workshop
https://tinyurl.com/3r6wryy5
Sourdough Neapolitan Style Pizza.
Baked in 90 seconds
Only the best fresh ingredients!
Pizza guide on my blog! Link in the comments below 👇
Sourdough Focaccia 🙌
Recipe on the first comment
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