Upcoming Workshops
Intro to Laminated Dough
Laminated dough is the basis of croissants, Danish and any other pastry that consist of delicious flaky, buttery layers of dough. Learn the basic technique of preparing the yeast dough, shaping the butter block, and creating alternate layers of butter and dough by repeatedly folding and rolling i.e. laminating.
For all levels of experience.
1 session @ 5 hours
Fee: $131
Jams & Preserves
Preserve the bounty of summer in a jar! In this class, we will explore how to make curds, jams, and jelly from fresh berries and fruit. Find out how to add herbs and spices to deepen the flavor, and discuss ways to safely preserve and store your fruit spreads.
For any level of experience.
1 session @ 5 hrs
Fee: $106
Intro to Sourdough Baking
In this class we will go through the steps of preparing the levain, mixing, building, proofing the dough, and shaping & baking the loaf. We will discuss starter care, fermentation, tools, techniques, resources, baking options, and the impact of different types of grains & flours on crumb development and flavor. 1 session @5hrs. Fee: $158
German Pastry Classic: Strudel
Strudel, like several other German pastries originally comes from Austria and it is one of those treats that most people think of with awe, reverence, and trepidation - at least when it comes to making it from scratch. In this class you will learn how to prepare the dough and how to stretch it into a large, paper thin rectangle to be filled with a variety of fillings from sweet to savory.
For beginning and advanced home bakers.
1 session @ 3 hrs
Fee: $90.