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The Baking Fundamentals – 3 Week Package
This Baking Fundamentals Package is for those who love spending an early afternoon elbow-deep in flour, making both sweet and savory applications. The series runs three consecutive Wednesdays in January and is offered at a discount from the individual class prices.
Learn the basic techniques behind baking a variety of goods in these three weeks of workshops, designed by Chef Jennifer Reyes. These classes will familiarize you with essential recipes which form the basis of every competent baker’s repertoire. You will learn the science of baking and how to troubleshoot many common mistakes made in the kitchen. By the end of the series, you will be baking with confidence!
January 9th – Week 1 – Doughdelicious
Are you intimidated by or frustrated with working with dough? Mixing, resting, rising and shaping will all be demystified in this hands-on class in which you will work with both Pizza and Pastry Dough.
Pan Pizza with Caramelized Onions, Prosciutto and Asiago Cheese
Thin Crust Margherita Pizza (Fresh Tomato Sauce, Mozzarella and Basil)
Fresh Fruit Crostata served with Sweet Cream
January 16th – Week 2 – Pate a Choux
Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs, gougères, and profiteroles. Students will learn to make a versatile choux and turn it into:
Cheese Puffs with Tarragon Chicken Salad
Classic Eclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze
January 23rd – Week 3 – Bread Baking
There is something satisfying about transforming flour, yeast, and water into delicious and nutritious artisanal bread. These quick and yeast-bread recipes allow you to enjoy fresh, baked bread in about 3 hours! You may never purchase bread from the grocery aisle again.
Peasant Bread Baked in a Dutch Oven
Sweet Anise Sandwich Loaf
In each workshop, you will sample your creations and take some home!