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“The Rye Guy Rocks”
Review of Boquete Artisan Baking Seminars - CLOSED

Boquete Artisan Baking Seminars
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Owner description: Travel to the rustic mountain village of Boquete, Panama and study artisan bread baking with our talented group of instructors, while enjoying Boquete's charming surroundings and weather. Choose from our baking courses and hotel packages, and we'll help you craft an unforgettable experience. Our international staff of experienced instructors offers courses for beginners as well as experienced bakers. Class sizes are limited to no more than eight students.
Reviewed 3 September 2012

I haven't tasted bread this good since I left New Jersey where my family owned bakeries. Mort Rabkin, The Rye Guy, aside from being a master baker is one heck of a teacher as well. If you're looking for a vacation in a tropical paradise and you want to come away with the knowledge and skill to make great artisan breads, I don't think you could do any better than BABS (Boquete Artisan Baking Seminars.) And it's fun!

Thank Lowell H
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviews (13)
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10 - 13 of 13 reviews

Reviewed 22 August 2012

I've known Mort Rabkin and his wife Barbara since they first moved to Boquete and Mort began tinkering with the outdoor clay oven at their beautiful home in downtown Boquete. He soon started producing bread that rivals the baguettes, batards, pains de campagne and croissants I remember from my years in France. And then there's the rye bread and bagels. No need to miss a New York deli if you live in Boquete! Almost every time I visited Mort, he was exploring a different technique, a new recipe, something unique, distinctive. Go into his "office," and there sits a copy of Rose Levy Beranbaum's The Bread Bible. Off he goes to San Francisco and back he comes with a new passion: the La Tartine bakery. Apparently they were just as impressed with his bread-baking knowledge as he was with their bakery (and book). Soon he's got a professional oven. Then a beautiful new work table large enough for him and his students. And always, there he is, tweaking the recipes, adjusting for altitude (we're in the mountains, which gives Boquete an ideal climate but challenges for bakers), artistic decoration ("how do you like those carved designs on the top of the round loaf?"), and spur-of-the-moment inspiration. The real secret to this school, however, besides the quality of its products, is the personality and enthusiasm of the teacher and the hospitality both he and his talented artist wife Barbara have always shown their students, guests, and neighbors. Like the Boquetenans themselves, the Rabkins offer a warm welcome and conviviality that are genuine and an integral part of who they are. Their enthusiasm for learning, creating, and sharing what they love is at the heart not only of the school but also of their life. Having had the pleasure of knowing them and enjoying Mort's bakery creations for over five years, I can certainly bear witness to that and recommend this school, not just for learning how to produce world-class bread, but also for living an equally world-class life.

Thank spaboquete
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 8 July 2012

Are you interested in learning how to bake without spending a small fortune, and do it in the beautiful setting of Boquete, Panama, surrounded by birds, cloud forest, and world-renowned coffee? Then look no further. The Rye Guy School of Artisan Baking will give you the skills necessary to make some delicious artisan bread. The instructors are excellent and very knowledgeable, and give lots of personal one-on-one attention. Great value, you won't be disappointed!

Thank dir98
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 7 July 2012

I highly recommend that Boquete-bound travelers take the time to learn the in's and out's of artisan bread baking with Mort. For the introductory course, Mort provides a basic overview of the relationship between the ingredients that go into most types of bread (yeast, water, flour) and how changing the ratio of the ingredients will yield a completely different type of bread. While following a recipe may get you a decent loaf, Mort pointed out to me, the recipe won't teach you why the loaf came out the way it did. The class is quite hands-on and you will be very much engaged throughout the entire process whether measuring/weighing flour and water or scoring the loaves before baking. Mort also gives you educational tools--such as the Baker's Percentage--to replicate the breads you prepare and bake during the class at home. I found Mort's teaching method to be very thorough and I can't wait to take the intermediate class upon my return to Boquete!

1  Thank global_foodie_12
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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