800 652 3334
World champion pastry chef En-Ming Hsu turns her attention to cakes. We’ll benefit from her experience in learning the techniques to produce popular cakes (butter, genoise, pound) and explore the special considerations for successful cake baking. Work alongside of En-Ming and create delicious fillings and finishes to complete the cakes for take home. Saturday lunch included.
Friday & Saturday, December 4 & 5, Friday 4 to 7 pm, Saturday 9 am to 3 pm $295
12/04/2015 to 12/05/2015 from 4:00 PM to 3:00 PM
11 seats available
Interested in establishing some tasty family traditions this holiday season? Looking for special breads to give as impressive homemade gifts? Curious about the history behind some European celebration breads that have been enjoyed for centuries? Spend the weekend learning to bake four festive and delicious breads with artisan baker Richard Miscovich.
This hands-on class explores the yeasted dough process and techniques necessary to create German stollen and Italian pandolce, flavorful breads full of rum-soaked fruit, flower essences and almond paste. We’ll also make the less time consuming French gingerbread, pain d’epice, and the medieval panforte, a candy-like ‘strong bread’ of Italy. You’ll leave the class laden with the breads you make, to give as gifts or as special additions to your own holiday celebrations. Saturday lunch included.
Friday & Saturday, December 4 & 5, Friday 5 to 8 pm, Saturday 9 am to 4 pm $295
12/04/2015 to 12/05/2015 from 5:00 PM to 4:00 PM
10 seats available
Join master confectioner, Ewald Notter for a spectacular workshop on chocolate confections. Chef Notter includes some of his favorite chocolates, along with a segment in the class on creating a small holiday chocolate showpiece. You’ll learn so many techniques in this intensive class working alongside this prize-winning pastry chef. Saturday lunch included.
Friday & Saturday, December 11 & 12, Friday, 2-5 pm, Saturday, 9 am-4 pm $295
12/11/2015 to 12/12/2015 from 2:00 PM to 4:00 PM
6 seats available