Saturday Hands-on Classes


Saturday November 12, 2016

Each Class is 2.5 hours in length unless stated otherwise.

Each class is priced accordingly.



Instructor: Sally McKenney

"PERFECTING PIE CRUST FROM SCRATCH" $60 per person admission

With pie-baking holidays right around the corner, this is a class you won't want to miss! Complete with an apple pie baking demo, Sally McKenney will demystify the pie crust process, including her favorite pie crust recipe, mixing, and shaping techniques. Learn how to crimp, cut, and lattice your pie crusts the easy way. Walk away with more pie crust knowledge than you ever imagined! Each member also gets free baking products and a signed copy of both McKenney's cookbooks.



Instructor: Sarah Owens

"INTRODUCTION TO SOURDOUGH BREADS" $150 per person admission

In this class for beginning bread baking, learn with Sarah Owens, owner of BK17 Bakery and author of James Beard award-winning Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More. You will be introduced to working with natural leavening and the health benefits of wholesome, flavorful sourdough bread through an immersive lesson. You will garner the knowledge of maintaining a sourdough starter, as well as mixing and shaping high hydration bread doughs. Leave with a jar of starter and a loaf to bake at home! All materials will be provided for use in the class including a proofing basket.



Instructor:  Andrea Nickels

"Piping Skills on Cupcakes"  $60 Admission

Learn how to decorate cupcakes using various buttercream piping techniques. In this 2.5 hour class, participants will learn Andrea’s favorite piping skills to enhance cupcakes: dots, stars, shell and reverse shell, rosettes, ruffles, petals, and zigzag. Each participant will receive 12 cupcakes to practice on. All icing, pastry bags, and tips will be provided during class time. Participants will also have the opportunity to pipe with Russian icing tips.



Reservations for Hands-On Classes are based on first come-first served. Price per class varies.

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