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January 2018

Fundamentals of Pastry (Five Week Series)

January 23 @ 6:00 pm - 9:00 pm
|Recurring Event (See all)

An event every week that begins at 6:00pm on Tuesday, repeating until February 20, 2018

The Kitchen Studio Cooking School, 5301 Buckeystown Pike, Suite 125
Frederick, MD 21704 United States

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…

$325.00
Find out more

Fundamentals of Pastry (Five Week Series)

January 30 @ 6:00 pm - 9:00 pm
|Recurring Event (See all)

An event every week that begins at 6:00pm on Tuesday, repeating until February 20, 2018

The Kitchen Studio Cooking School, 5301 Buckeystown Pike, Suite 125
Frederick, MD 21704 United States

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…

$325.00
Find out more
February 2018

Fundamentals of Pastry (Five Week Series)

February 6 @ 6:00 pm - 9:00 pm
|Recurring Event (See all)

An event every week that begins at 6:00pm on Tuesday, repeating until February 20, 2018

The Kitchen Studio Cooking School, 5301 Buckeystown Pike, Suite 125
Frederick, MD 21704 United States

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…

$325.00
Find out more

Fundamentals of Pastry (Five Week Series)

February 13 @ 6:00 pm - 9:00 pm
|Recurring Event (See all)

An event every week that begins at 6:00pm on Tuesday, repeating until February 20, 2018

The Kitchen Studio Cooking School, 5301 Buckeystown Pike, Suite 125
Frederick, MD 21704 United States

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…

$325.00
Find out more

Fundamentals of Pastry (Five Week Series)

February 20 @ 6:00 pm - 9:00 pm
|Recurring Event (See all)

An event every week that begins at 6:00pm on Tuesday, repeating until February 20, 2018

The Kitchen Studio Cooking School, 5301 Buckeystown Pike, Suite 125
Frederick, MD 21704 United States

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…

$325.00
Find out more