This is an interactive class; you eat as your learn and do your own hands on baking before you leave. Come hungry, you will be eating two fresh biscuits and gravy, as well as preparing your own batch of biscuits to take with you.
DurationThis entertaining class is thought by Maryann the Emmy and Telly winning journalist who wrote and directed "The Rise of the Southern Biscuit" for PBS and authored "The Biscuit Dive Guide. She is now the founder and owner of Southern Belle Biscuit Company.
Now she's dedicated to reviving the lost art of Southern Biscuit making and has taught hands-on classes to locals, tourists, and groups.
This is an interactive class; you eat as your learn and do your own hands on baking before you leave.
Come hungry, you will be eating two fresh biscuits and gravy, as well as preparing your own batch of biscuits to take with you.
Cancellation Policy... this class only seats 18 Parties of four and fewer refunds are given if you cancel seven days in advance of booking. Parties of four or more 50 percent refund up to 14 days before the booking. If canceled seats are filled by the waitlist... a full refund will be issued.
Maryann Byrd teaches students the basics of the Art of Southern Biscuit Baking in her Southern Belle Biscuit Kitchen. You'll be eating two biscuits and gravy, as well as preparing your own hands on batch of biscuits before leaving class.
Come to class ready to eat, learn, bake, and have a lot of fun. This is our most popular class. Biscuits & Breakfast class is typically held on Friday, Saturday, and Sunday's at 10 am- 12:15 pm.
Private classes can be arranged by contacting us. Or if you're in Nashville during the week, we can book a class for you, please give us some lead time.
In this hands hand class you will learn how to make authentic sourdough bread from using a starter. Class will cover how to make, feed and successfully maintain a starter, how to best bake sourdough bread at home and the principles of bread baking.
We will learn the techniques and tricks to making these delicate treats. Naturally gluten-free, we will make classic almond macarons and fill them with the following: fresh lemon curd, honey buttercream, and chocolate ganache.
Join us for our handmade empanada where you will learn to make the pastry pocket we all know and love filled with creative and unique ingredients. These flavorful patties made of dough are traditionally sweet and savory, and have a variety of adaptions based on the country you enjoy them in.
This class is for fans of that country across the sea that gifted the world one of the most addictive television series to grace our screens: The Great British Baking Show (or Bake Off, if you're watching outside the US).
We start with a fine Belgian couverture chocolate tasting. Students are taught the difference between the various types of chocolate and cocoa powder and all those confusing percentages that appear on the chocolate bar wrappers are explained.
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