TOP 10 BAKING CLASSES IN USA - PAGE 27

Your pie is made from scratch from fresh ingredients.We make so many kinds of pies.

Not only do we sell the baking and decorating supplies you need to create an edible piece of art, but we also have a variety of classes to teach you new techniques.

The elegant delight of a light and lacy crepe is easy to achieve with a few basic techniques. In this class we will cover both sweet and savory crepe batters with an assortment of fillings. We will also explore multiple options for using crepes such as Parisian style, blintz and crepe cakes.

What could be better than a healthy helping of delicious dumplings on a Saturday afternoon?  Chef Annie Elmore will be joining us in the kitchen to show you how to make some easy to make (and even easier to eat) pelmeni and pierogi. These are guaranteed to jumpstart any weekend! 

Learn how to make a trio of chocolate desserts. There will be something for everyone tonight. One gluten free (Chocolate Mousse) one gluten and dairy free (Chocolate Torta Valenciana) and one just totally decadent Double Chocolate Pie.

Learn how to make a trio of chocolate desserts. There will be something for everyone tonight. One gluten free (Chocolate Mousse) one gluten and dairy free (Chocolate Torta Valenciana) and one just totally decadent Double Chocolate Pie.

This class is for you. Don't let a bit of flour and fat get in the way of your ability to share a lovely dessert with friends and family. Let's get into the kitchen together and work through this baking basic.

Join Chef/Instructor Diane LaVonne for two hours of cooking and conversation inspired by the fresh seasonal ingredients found at the local farmers markets. From farmer to table you will learn how to use wonderful local ingredients to create this tasty sampling of appetizers.

You’ll create some of her favorite recipes: blueberry buttermilk cake with ginger lime buttercream; raspberry champagne cake with vanilla buttercream; and blackberry lavender cake with lemon mascarpone buttercream.

Chocolate is an incredibly complex food – from growing practices, fermentation, roasting, and processing, and there’s much to appreciate in the many hands that chocolate passes through on its journey to your kitchen.