Classes

Come and learn how to work with chocolate and pastries from a 3rd and 4th generation father/daughter team!

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For those interested, our 2012 class schedule will be released after Easter and before Mother’s Day. The following class lists are typical of our offerings, however new classes may be added for the upcoming season.  Our classes take place during our “down time” (May-October). Please drop us your email address and we will add you to our email newsletter list where the information will be sent out first. Thank you and hope to hear from you soon!

Please note the following:
- There will be a maximum of 6 people per class.
- If 2 people or less sign up for a class, the class will be cancelled. (We will let you know at the beginning of that week.)
- Lunch is on us and included with any class!
- You get to take home everything you make!
- Please bring: notepad + pen, apron, hand towels, patience and humor.
- Please CALL or come by to reserve a spot.

Beginning Chocolate Truffle Class: Learn the basics of making a ganache and tempering chocolate! We will start off class by making a ganache (truffle center). We will then go over how to temper chocolate. You will make paper cornets and learn how to make various cake/pastry decorations as well as a chocolate confection, Mendiants! Then we will return to the ganache after it has set up and learn how to make a rolled truffle as well as how to dip truffles! Before you know it, you’ll be dipping with ease just like Papa!
Cost $100
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)

Beginning Chocolate Birdhouse Class:
Have you been around Maison Robert during Easter? If so, you know two things: we know how to clone Easter Bunnies and we make birdhouses entirely out of chocolate! In this class, we will make a small chocolate birdhouse as you have seen during Easter. We will show you some decorating ideas, as well as how to make an easy chocolate confection, the Mendiant. So, you can fill the birdhouse with chocolate treats as well! This class covers basic tempering techniques and no previous experience is required.
Cost $100
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)

Macarons de Paris Class:
Been to Paris? Been to Ladurée? Love les Macarons? We do, too. So, we’re going to have a class dedicated to them. Learn how to make a meringue, proportions of Almond Flour and Confectionary Sugar, and most importantly, how to properly bang a sheetpan after piping…yes, you have be pretty violent in making these incredibly delicate cookies. Also learn how we bake them (may be different with your personal oven) and how to make various fillings. Be prepared to be riding a sugar high for many hours following class…
Cost: $80
Time: 9 AM – Noon, be prepared to stay until 1 if there are questions/ideas (with lunch, provided by us, directly following the class)

“Christmas In July” class (Bûche de Noël):
As you may know, during the Christmas season, we make Christmas Yule logs, otherwise known as a Bûche de Noël. In this class, we will make the genoise (cake layer) and go over what kind of fillings you can use. We will then demo how to put it together, how to decorate and then everyone will get to decorate their own small bûche to take home! Time permitting, you will learn how to temper chocolate to make chocolate decorations!
Cost $100
Time: 9 AM – Noon (with lunch, provided by us, directly following the class)

Croissants, Baguettes and Brioches Class:
Yeah for buttery carbs! There are a lot of steps in making croissants, baguettes and brioche, so be prepared to take meticulous notes. In this class you will learn why you need to be forceful and loud in order to make a light and delicate croissant. I will demo, Papa with talk you through the steps and then the class will participate in making a group dough. We will also make some baguettes as well as brioche. Please be prepared to jump from one bread to another and then back again as the doughs need time to rest and proof, etc. At the end of class, we can all have coffee and fresh bread! Sweet!
Cost: $100
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)