Learn how to make your own delicious pie in a fun-filled class, easy as pie! Barbara will show you how easy it is to make a flaky, buttery crust and a delectable filling.
DurationLearn how to make your own delicious pie in a fun-filled class, easy as pie! Barbara will show you how easy it is to make a flaky, buttery crust and a delectable filling.
The class will cover:
Barbara moved to Seattle in 2002 and fell in love with the Pacific Northwest. When she discovered the fresh berries she could pick in her own neighborhood, she decided it was time to learn how to make a pie. She baked pies for St. Clouds Restaurant in Madrona for 9 years.
Many hundreds of pies later, she decided she could “spread the gospel” and teach people the joy of creating their own delicious and beautiful pies! Certified as a Cottage Baker, she sells pies baked in her own kitchen directly to the public.
Barbara practiced medicine in California for 18 years as an obstetrician-gynecologist before moving to Seattle. She lives with her husband, Tom, who serves as public relations manager, taste tester and all-around Pie assistant!
Bhendi Fry is stir fried okra that is slit and stuffed with spice mix such as garam masala and other locally available ground spices.
Students will learn how to make, pipe and bake the macaron shells and how to create four different seasonal fillings. From there you will learn how to properly assemble the macarons with your assorted fillings.
The Pastry Arts associate’s degree from Walnut Hill College teaches both the basics and specialized skills that you need to start a career as a pastry chef.
Holiday Baking Cooking class is offered by Honest To Goodness. We can’t think of a more fun way to entertain at home than with an interactive cooking class! You provide the friends and beverages, and we will provide a skilled chef with a recipe box full of delicious ideas.
In this series we will learn everything you need to know to be an expert pastry chef that can whip up the most delicious desserts. For cakes we will start with learning the basics of baking, stacking, and crumb coating and then move on to more advanced traditional and modern decorating techniques.
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