Love to bake and want to learn more? Join us for Fundamentals of Baking, our five week pastry series, to move beyond the box mix and learn how to really work with butter, sugar, flour, and eggs.

Week One: Danish Dough (January 23)

Techniques for a laminated dough crafted into Fruit-Filled Danish Rounds and Almond Bear Claws

Week Two: Puff Pastry (January 30)

A simplified buttery puff pastry dough making Apple Turnovers and Napoleons

Week Three: Pate a Choux (February 6)

Eclairs and Spicy Cheese Puffs created from a stovetop pastry dough

Week Four: Genoise and Sponge Cakes (February 13)

Learn to create a whipped egg sponge cake made two ways into Boston Cream Pie and Chocolate Cream Roll

Week Five: Tarts (February 20)

Pastry Dough suited for pies, tarts and galettes.  During class we will make individual Apple Galettes and Lemon Curd Tarts.

Registering on January 23 will register you for the entire series.

Instructor: Caroline McAllister

All adult classes are BYOB/BYOW. Please plan to drink responsibly.