All Pie, All Day
May
6
3:00 pm15:00

All Pie, All Day

ALL PIE, ALL DAY: SUNDAY, MARCH 29TH, 2PM-5PM

We’re gonna get down and dirty about all things pie. Ingredients, dough, building techniques to include crimp styles, lattice styles and hand pies, filling (how to get the perfect fruit viscosity) and variations. Seats will be limited to 12 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED.

French Pastry Primer
May
1
2:30 pm14:30

French Pastry Primer

Students will work in teams as I discuss the importance of French pastry technique in my baking. Incorporating simple basics like tempering for pastry creams, fraisage for tart shells, browning butter for more complex flavors and making choux can help any baking bring their product to the next level. Seats will be limited to 12 students. $95/per student. All materials included. THIS CLASS IS FULLY BOOKED.

 

Southern Baking Basics
Apr
28
10:00 am10:00

Southern Baking Basics

  • Fake Address

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make. Seats will be limited to 12 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED.