Classes

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

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Please note the following:
- There will be a maximum of 6 people per class.
- We have to have at least 3 people to have a class. If 2 people or less sign up for a class, the class will be cancelled.
- 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.
- Due to the high volume of last minute cancellations we have had in years past, we are requiring a $40.00, non-refundable deposit on signing up for all classes. We would love for you to come by and do this in person, but are also able to do this over the phone. If you would like to pay over the phone, the $40.00 will not be charged until you show up for class. If you have to cancel the week of class, we will charge your card at that time.

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 $120
Dates offered: May 25, June 5, August 14 and September 7
Time: 9 AM- 1 PM (with lunch, provided by us, directly following class)

Croissants, Baguettes and Brioches Class:
Yeah for buttery carbs! There are a lot of steps in making croissants, baguettes and brioches, 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: $120
Dates offered: May 18, June 8, August 21 and September 25
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)

Beginning Chocolate Building Class:
This class will go over the basics of tempering chocolate and then go over how to use chocolate in a different way; to build structures. To get in the Halloween mood, we will be making chocolate coffins and chocolate spiders. Time permitting, we will make Rocher as well as Mendiants so you will have some items to fill up your coffins!
Cost $120
Dates offered: October 5 and October 12
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: $120
Dates offered: May 29, June 12, June 22, August 7 and September 14
Time: 9 AM – 1 PM (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 $120
Date offered: July 24
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)

Tantalizing Tartes:
NEW CLASS! I am a sucker, it’s true. But I am especially a sucker for good tartes. Not pies, tartes. Please come in and see, taste smell the difference. In this class, we will be making a variety of tarte doughs: Sugardough (what we use here), Pâte Sucre, and Pâte Brisée. From there, we will move on to Frangipan, Pastry Cream, Chocolate Cream, Lemon Cream (curd), Chantilly Cream and a caramel, if time permits.
Cost: $120
Date offered: September 21
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)