Spring Baking Classes
Daphne, spring greens, a glimpse of sunshine, and holidays forthcoming are all signs that spring is really, truly here. Who’s ready to bid farewell to this long, drawn-out winter? Hey, snow and ice – don’t let the door hit you in the glutes on the way out!
Let’s do some spring baking. Rhubarb is poking its head out of the ground, and Easter and Passover are right around the corner. How about some flaky tarts and macarons? This week’s lemon curd class sold out in less than a day, (thank you!) so be sure to sign up early.
Classes run 2 hours in length and start promptly at 6pm. Seats are limited!
Printed recipes and beverages will be provided.
Thank you for the class suggestions! Later this spring, we’ll tackle brownies, upside-down cake, and gâteau Basque. Email me with other suggestions, or if you’d like to schedule a private class for you and your friends.
Rustic Tarts and Hand Pies
Friday, March 31st, 6pm
20th Place Workshop
(located at the Stadium Fred Meyer)
$40 per person
Mastering the perfect flaky pastry isn’t as difficult as you think. All you need is a bit of patience and a light touch. Explore the technique behind those buttery, crispy layers that grace the very best hand pies and tarts. In honor of spring, we’ll be working with rhubarb! You’ll leave with the recipe, of course, as well as your very own rustic tart or four hand pies. Sign up here.
Parisian Macarons
Thursday, April 13, 6pm
20th Place Workshop
(located at the Stadium Fred Meyer)
$40 per person
Oh, the heartbreak of many a pastry chef, baking a perfect macaron has been known to drive folks insane. Wildly popular, this naturally gluten-free treat requires serious patience and attention to detail. It you are up for the challenge, sign up! You’ll leave with a dozen filled macarons, as well as the skills to make them! Sign up here.
