Date: Thursday, October 8

Time: 6-8:30pm

Capacity = 12

Description:

You know what they say...cooking is an art, while baking is a science. We like to believe there’s plenty of art in baking, too (at least when it comes to decorating!). In this hands-on class, we’ll get down to the fundamentals and explore the craft of crust. You’ll master several types of pastry dough, learn techniques for achieving that perfect flaky texture, work with seasonal fillings, and finish your creations with a beautiful presentation.

We’ll sit down to enjoy a shared meal at the end of class. And don’t fear the sugar coma—we’re balancing the sweet with plenty of savory!

On the menu: *Menu may vary slightly based on seasonal availability and market-fresh ingredients.

Savory cheddar-chive scones
Pâte Brisée: deep dish mushroom, leek & goat cheese quiche
Pâte Sucrée: seasonal fruit tart

Registration closes two days before class, as our chefs need time to shop and prep. We do our best to accommodate dietary restrictions and allergies whenever possible. If a request cannot be accommodated for a particular class, we’ll contact you directly. For guests 21 and over, complimentary wine will be served during the seated dinner portion of class. Please do not bring outside alcohol; we ask that all guests consume responsibly.

Contact the host of Baking Foundations: The Craft of Pies, Tarts and Scones