New York Bagels and Bavarian Pretzels

Come join Chef Baylor Paschall to learn the secrets and techniques behind making the perfect New York-Style Bagel and Bavarian Pretzel. Together you will make and bake proper boiled plain, salt, and everything bagels with both sweet and savory schmear. You will make delicious soft pretzels to be enjoyed with two types of pretzel cheese. You’ll never need to settle for a disappointing store bought bagel or soft pretzel again!

You’ll make, bake and take six bagels and six pretzels home

Choose to make one or all Bagel types;

  • Garlic, Onion, Plain, Poppy, Salt, Sesame or Everything Bagels served with Honey Almond Raisin Vanilla Schemer and Cream Cheese, Scallion Schemer
  • Bavarian Pretzels served with Pub Cheese Spread and a Beer Pub Cheese Dip

Sourdough 101

Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a Pastry culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home.  You’ll also get to take home a sourdough starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day!

You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.

Sourdough 101

Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a Pastry culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home.  You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day!

You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.

Sourdough 101

Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home.  You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day!

You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.

New York Bagels & Bavarian Soft Pretzels

There’s nothing like a warm, chewy bagel or soft pretzel, but they’re so hard to find! The search is over with this class. Join Chef Baylor Pascall to learn the secrets and techniques behind the perfect New York-Style Bagel and Bavarian Pretzel. Together you will make and bake proper boiled plain, salt, and everything bagels with both sweet and savory schmear. Also, you will make delicious soft pretzels with two types of pretzel cheese. You’ll never need to settle for a disappointing store bought bagel or soft pretzel again!

You’ll make, bake and take six bagels and six pretzels!

  • Plain Bagels
  • Salt Bagels
  • Everything Bagels 

All served with Honey Almond Raisin Vanilla Schemer and Savory Schemer

  • Bavarian Pretzels

Served with Pub Cheese Spread and Beer Cheese Dip

American Pizza, Two Ways

Are you ready to take your pizza making skills to the next level and venture into the world where pies aren’t always round or baked the typically way?  If so, this is the class for you!

Let Chef Baylor Paschall teach you the ins and outs of making a Detroit-style pan pizza, known for its rectangular shape, thin crisp golden crust and its crunchy cheesy edge. Then in anticipation of summer Chef Baylor will teach you how to make grilled pizza. You will learn the secrets of properly preparing the dough as well as different grilling techniques so when summer arrives  you won’t need to heat up your kitchen.

You’ll enjoy two exciting pie styles in class and take home the dough you made to bake or grill at home!

  • Detroit Style Pizza – Red Sauce, Pepperoni, Wisconsin Brick Cheese and Hot Honey
  • Grilled Pizza Salad – Cheese, Tomatoes, Arugula and Prosciutto
  • Grilled Pizza – Red Sauce, Fresh Mozzarella, Chilies and Sausage

New York Style Bagels & Bavarian Pretzels

There’s nothing like a warm, chewy bagel or soft pretzel, but they’re so hard to find! The search is over with this class. Join Chef Baylor Pascall to learn the secrets and techniques behind the perfect New York-Style Bagel and Bavarian Pretzel. Together you will make and bake proper boiled plain, salt, and everything bagels with both sweet and savory schmear. Also, you will make delicious soft pretzels with two types of pretzel cheese. You’ll never need to settle for a disappointing store bought bagel or soft pretzel again!

You’ll make, bake and take six bagels and six pretzels!

  • Plain Bagels
  • Salt Bagels
  • Everything Bagels 

All served with Honey Almond Raisin Vanilla Schemer and Savory Schemer

  • Bavarian Pretzels

Served with Pub Cheese Spread and Beer Cheese Dip

Sourdough 101

Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home.  You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day!

You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.

Teens at Whisk – All Star Desserts – 5 Day Camp

This 5 day camp is designed for teens age 13+

MONDAY, July 31st to FRIDAY, August 4th

FROM 2:00 PM to 4:00 PM, Everyday

In this 5 day, hands-on camp, Pastry Chef Baylor Pascall will teach a cavalcade of desserts to please any sweet tooth.  Your teen will learn the importance of combining creams, crunch and sweetness while understanding how the foundations of techniques, flavors and texture create memorable desserts and treats.  They will  bake their way through cream puffs, cheesecake, a layer cake and the always popular cookies and brownies.  In addition they will learn all about ice cream styles and bases as they barrel they way to a festive ice cream party on Friday complete with their homemade ice cream, sauces and marshmallows.

Monday – Pâte à Choux & Craquelin

Cream Puffs, Eclairs, Pastry Cream and Glaze

Tuesday – Cheesecake

Classic Cheesecake with a Summer Berry Coulis

Wednesday – Ice Cream

Vanilla, Chocolate and Summer Berry

Thursday – Mousse Cake

Classic Layer Cake with Bavarian Mousse and Croustillant

Friday – Cookies & Brownies

Ice Cream party with homemade Cookies Sauces and Marshmallows. (Pignoli Macaroons, Chocolate Chunk, Snickerdoodles, Sesame Shortbread)

  • All classes are taught by a culinary professional, with 2 assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Sourdough 101

Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home.  You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day!

You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.