We’re so excited to host our good friend, Marie Brennan, in our new kitchen! Marie is an incredible teacher who has not only taught classes with Eleana in the past at 18 Reasons, but has also helped us with recipe development.
For February, we’re co-hosting a special class highlighting the sweet side of miso. One week before Valentine’s Day, we’ll be sweet-talking umami.
In this two-hour, hands-on workshop, we’ll use Shared Cultures ferments to create desserts that taste luxe—not cloying—by leaning on miso, shio koji, and shoyu to deepen flavor and sharpen sweetness. You’ll explore how a glug of shoyu or a spoonful of miso transforms chocolate’s bitterness, why shio koji makes fruit pop, and how to balance “salty-sweet” the way chefs do.
Come solo, bring a date, or recruit a friend who claims they “don’t like dessert”—we’ll fix that.
What you’ll make and taste:
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Truffles, two ways: side-by-side ganache with shoyu vs miso, then rolled in cocoa, crushed nuts, and more.
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Miso Chocolate Bark: choose your miso; build texture with nuts, nibs, and more.
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Shio Koji Berry Compote: served with either cake or icecream!
This is a hands-on, two-hour workshop.
Please note:
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When: Saturday (2/7/26), 3:00pm - 5pm PT.
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Where: Our commercial kitchen (1760 Cesar Chavez Unit F, San Francisco, CA 94124). Parking information will be communicated to workshop attendees.
- The flavors we’ll be fermenting are new and experimental, so the final results will be a surprise for all of us!
- Workshop ticket sales are final and valid for one attendee per ticket.
- All workshop attendees get 10% off, so shop our ferments after class!
