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Austrian Baking

This program takes us to new heights as master baker Michael Mikusch raises our spirits and gives us food for thought with his savory and sometimes crusty comments about the beloved bread of his homeland. Chef Mikusch kneads his way through the tender history of Austrian breads and is on a real roll when he tells us how he learned to make all kinds of rye bread. He also speaks about his Austrian baking background ands reveal how he’s rolling in dough in his Chicago business. And along with serving samples from his bakery, Chef Mikusch provides a sweet ending by demonstrating how to make traditional Altwiener Apfelstrudel.

Born and raised in Austria, Michael Mikusch discovered his passion for baking at age 15 and became a certified master baker at age 22. After bringing his vast knowledge of traditional Austrian baking to countries around the world, Chef Mikusch eventually settled in Chicago. Since opening the Austrian Bakery and Deli at 2523 N. Clark in 2004, he has continued to perfect his craft and share his love of authentic Austrian breads, pastries, and cakes with the Chicago community.

Recorded Saturday, October 29, 2011 at Kendall College.

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