Mad About Mahleb with Andrew Janjigian - 5/11/23

Mad About Mahleb with Andrew Janjigian - 5/11/23

Demo-style class on baked goods featuring Armenian & Middle Eastern flavors!

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Date and time
Thu, May 11, 2023, 5:30 PM - 7:00 PM EST

2267 Massachusetts Avenue, Cambridge, MA 02140

1 hour 30 minutes

About this event
Join us for a deep dive into a spice called mahleb, an essential spice in Armenian and Middle Eastern baking, whose aromatic kernels come from the St. Lucie cherry. This class will be led by author and recipe developer Andrew Janjigian, of the IACP-award nominated bread baking newsletter Wordloaf. Andrew will teach recipes for mahleb butternut squash buns; Syrian cookies with mahleb, pistachio, and sesame seeds; grape molasses pudding; and sour cherry jam-mahleb thumbprint cookies.

This is a demonstration-style class, with the opportunity to taste the different recipes Andrew covers in the class. You'll head home with a fresh take on baked goods, armed with a jar of mahleb, the recipes, and some new tricks to test out on your friends and family!

Class price: $85 per person

Date/Time: May 11th, 5:30 - 7pm

Age:12 and up!

Questions? Email us at

Covid safety: Per the CDC’s and City of Cambridge’s guidance, masks are encouraged but not required. Attendees will not be required to show proof of vaccination or a negative rapid test. Please respect your fellow attendees. If you feel sick, stay home.

Directions: The Spice Lab is immediately adjacent to our spice shop, at 2267 Massachusetts Ave. Metered parking is available along Mass Ave, or there is a lot at the intersection of Day Street and Herbert Street towards Davis Square if you don't mind a quick walk!

Refund policy: Full refund or credit available up to 1 week prior to the event.

Andrew Janjigian is a writer, recipe developer, and baking instructor from Cambridge, MA. After 11 years as America’s Test Kitchen’s resident breadhead, he now writes and develops recipes for places like Serious Eats, Epicurious, King Arthur Baking Company, Edible Boston and his own breaducational newsletter, Wordloaf. He is currently working on a book on the fundamentals of bread baking for Ten Speed Press. Say hello at or @wordloaf on social media.

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