Small Group Workshop: Advanced Scandinavian Baking with Nichole Accettola

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:
Danish Sprouted Rye Bread
Whole Wheat Buns with Dried Fruit
Plus, how to start and nurture your own sourdough starter

What is it, exactly, that makes a bread Scandinavian? Guest teacher Nichole Accettola knows. During 15 years of working with food in Copenhagen, she learned more than a thing or two about Danish baking—and then brought that knowledge to her acclaimed San Francisco bakery, Kantine. In this livestream small group workshop, you’ll get access to her decades of Scandinavian baking wisdom. We’ll talk about ingredients—flours, sweeteners, spices and more—that create the quintessential dark crumb of a loaf of dark Danish bread. You’ll learn how to sprout your own whole grains, a technique that opens up a world of taste, texture and nutritional value. She’ll answer all of your questions about rye flour, discuss both shaping and “no-shaping” techniques for great loaves and tackle the technique behind incorporating dried fruit into naturally leavened loaves. Speaking of naturally leavened, she’ll make sure you know how to start and take care of a healthy, happy sourdough starter, which is Nichole's preferred way to bake truly Scandinavian loaves.

Buy a copy of “Scandinavian from Scratch” and get 10% off with code MILK2025 here: https://www.portersquarebooks.com/book/9781984861948

About Nichole: Nichole Accettola is an American chef who worked in fine dining in Boston for nearly a decade before spontaneously moving to Copenhagen, Denmark. During her fifteen years abroad, she married a Dane, started a family, and worked as a chef in a variety of capacities, just as Nordic cuisine was emerging on the forefront of the global culinary scene. When Nichole and her family moved to San Francisco, she started baking Danish rye bread to sell at farmers markets, and the wild success of that venture inspired Nichole to open a casual and modern Scandinavian restaurant. Seven years later, Kantine is a thriving business known as the place to go for irresistible Scandinavian foods made from scratch, including pastries, wholesome breads, open-faced sandwiches, brunch dishes and comforting meals. An everlasting love for this region of the world and the enthusiasm of those who frequent Kantine motivated Nichole to write her first cookbook, “Scandinavian from Scratch,” a baking book that shares recipes and tricks that she gathered while living in Scandinavia. The book received an IACP award in the best baking cookbook category, and Nichole is currently working on her second cookbook which will be released in Spring 2026.

Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).

Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.