Join us for an evening of classic Italian bread and dessert. Delicious focaccia is a flat-leavened oven- baked bread that can be a side-dish, a sandwich bread, or could simply be a meal for the bread lover.
DurationJoin us for an evening of classic Italian bread and dessert. Delicious focaccia is a flat-leavened oven- baked bread that can be a side-dish, a sandwich bread, or could simply be a meal for the bread lover.
Tiramisu is a creamy dessert of expresso-soaked ladyfingers surrounded by lightly sweetened whip-cream and rich mascarpone cheese.
Each participant completes one focaccia loaf in a 9 inch pie tin, and a Tiramisu in a 3 X 8 inch loaf pan. This will give you even more ideas for your Kentucky Derby party appetizer list.
At L’Academie, we’re dedicated to helping our students thrive in a safe and friendly environment, no matter what level of cooking and baking expertise they bring to the table.
Here, we offer a variety of hands-on baking and cooking classes designed to pique the interest of the “Aspiring Enthusiast”.
We aspire to always be relevant and successful, by staying up-to-date on the latest food trends and industry techniques, so our students can be empowered with the knowledge and skills they need to be successful in their Culinary endeavors.
In this baking class, Michal will walk guests through bread basics such as mixing, proofing, and shaping loaves. Michal will share how a home baker can emulate that restaurant-quality crustiness.
Kids will have hands on experience kneading dough, tasting herbs and making their own cheesy bread!
Bread Making class is offered by Kitchen Window. Designed for the home chef, Kitchen Window’s Cooking School offers a variety of cooking classes on everything from the basics to gourmet.
Join guest chef Elaine Boddy to start from scratch on how to make sourdough recipes with the most important ingredient-- the starter!
Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals.
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