Holland America Line is enhancing its Made Fresh Daily program with a selection of handcrafted breads, pastas and regionally inspired desserts across all dining venues.

Building on its Global Fresh Fish program, which features over 80 varieties of locally sourced fish, the cruise line now offers freshly baked baguettes, handmade pasta and Italian-inspired dishes curated by Chef Ethan Stowell. Guests can also enjoy made-to-order pizza, freshly churned gelato, waffle cones and an expanded selection of pastries and desserts.

This summer, the company is launching a signature bread: a sourdough raisin loaf with pumpkin seeds. The loaf will be available fleetwide in Pinnacle Grill every night and in the Dining Room on formal nights.

“When bread or pasta is made fresh, you can certainly taste the difference, which is why we take a close look at our culinary program to assess what we can make on board from scratch as another way to bring our Destination Dining culinary platform to life,” said Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line. “Chef Stowell’s new pasta and pizza are an exceptional addition to our ‘Made Fresh Daily’ menu items.”

Guests will also enjoy an expanded selection of fresh pasta offerings with new dishes by Chef Ethan Stowell at Lido Market and New York Pizza. Guests can choose from options like tortiglioni with basil pesto, spaghetti with beef and ricotta meatballs and the “Primo” pizza with salami and pickled peppers.

Additionally, the line is continuing its collaboration with Sur La Table, offering pasta-making classes inspired by its Destination Dining program. Starting in March 2025, participants can learn to make ravioli from scratch, including smoked salmon ravioli with vodka cream sauce and Swiss chard and ricotta ravioli with lemon brown butter.

“Our initial class on fresh fish with Sur La Table was fantastic, and we are excited to expand the partnership by having consumers prepare and cook a menu that is carefully crafted by both brands connecting to the more than 140 ports we call at across Europe,” said Kacy Cole, chief marketing officer for Holland America Line. “Sur La Table and Holland America Line share a vision that cuisine is a door to different cultures, and this new class will introduce participants to more of our global flavors while benefitting from Sur La Table’s culinary authority and expertise.”

Sur La Table offers hands-on culinary classes at 58 locations nationwide. With over 40,000 classes annually, the program serves more than 425,000 students, providing expert instruction on a range of topics from global cuisine to baking.