Sunday, September 20, 2026, 11:00 PM - 2:00 AM · Kouzeh Bakery, Larchmont, Los Angeles
Kouzeh Bakery hosts a 3-hour hands-on class on making Iranian savory pan breads including Kopou, Sistani, and Herb Komaj. The session covers mixing, shaping, and baking, ending with a communal meal of fresh baked bread; $150 per person.
Iranian bread from different corners of the country, baked with aged sourdough cultures and long-fermentation methods that produce flavors you won't find in any grocery store. The Barbari arrives dimpled, glossy, and still warm. Pull it apart and you'll understand why this place has won a Good Food Award three times.
Thin, crackerlike Persian flatbread — crisp at the edges with a subtle sourdough tang.
Persian walnut cookie from northern Iran, delicately sweet with cardamom and rosewater.
Sesame-crusted Persian flatbread with a chewy pull and depth from long sourdough fermentation.