pastry & baking series
Pastry as a Craft
From laminated doughs to plated desserts, our Pastry & Baking Series explores the more technical and creative side of the kitchen. These classes are taught by pastry professionals and designed for anyone who wants to go beyond the basics — baking with more intention, more technique, and more flavor.
Individual class descriptions:
- Cake Decorating — Learn the fundamentals of professional cake finishing: smooth buttercream, piping techniques, and design principles that make a cake look as good as it tastes.
- Summer Pies + Galettes — Butter, flour, and seasonal fruit — some of the best things in life. This class covers both the structured pie and its more rustic cousin, the galette, with a focus on flaky, flavorful pastry.
- Viennoiserie 101 — Croissants, pain au chocolat, morning buns. Viennoiserie is the art of laminated dough, and this class walks you through the process step by step. Rewarding, technical, and absolutely worth it.
- Baking with Whole Grains — Whole grain flours bring complexity, nuttiness, and nutrition to pastry. Learn how to incorporate them into cakes, tarts, and baked goods without sacrificing texture or tenderness.
- Holiday Specialties — Offered seasonally, this class focuses on the baked goods that make the holidays feel like the holidays — from Yule logs to stollen to spiced layer cakes.
- Plated Desserts — Think beyond the pan. This class teaches the principles of restaurant-style plated desserts: components, textures, sauces, and presentation. A creative challenge for adventurous home bakers.
