***This is an in-person workshop!***

About

Our past pastry workshops have shown you just how easy it is to master a flaky, golden crust. Now it’s time to take it up a notch as we celebrate the transition of the seasons! We’ll show you how a single, versatile, all-butter pastry can inhabit two distinct worlds: the “dark and bright” flavors of spring.

In this in-person workshop, you’ll get hands-on instruction from our chef on the science of the perfect crust. You’ll learn the secrets of fat-cutting and hydration to ensure professional results every time. And with a little help, you’ll be able to fill, fold, and glaze your way to golden-brown pastries. And the best part? You’ll be enjoying the fruits (and vegetables) of your labor in no time!

Recipes

•  “First Green” Spring Pie Butter-braised scallions, leeks, and aged Wisconsin cheddar in a deep-dish custard with a dollop of lemon-Dijon crème fraîche
• Rhubarb & Cardamom Hand Pies Fresh rhubarb reduction, date sugar, and a lemon-spearmint glaze

Included

• Enjoy the food we prepare
• Take home your handmade dough (ready for your next bake!)
• Hands-on instruction with our chef
• Printed recipes

CANCELLATION POLICY