The Art of Pastry Workshops

Ready to take on a new trade? This is for you! Get access to all 5 classes at a discounted price. 

Focaccia (Build Your Own)-June 27th
Create your own signature focaccia from dough to finish.
You’ll learn, Make & Take home:
• Mixing and handling high hydration dough
• Proper proofing and stretching
• Flavor building with oils, herbs, and toppings
• Designing your own custom focaccia
Each student will take home their own fully baked, customized focaccia.

Macarons-July 11th
Master the notoriously tricky French macaron.
You’ll learn, Make & Take home:
• Macaronage technique
• Piping and drying
• Baking for perfect feet
• Filling and flavor balancing
Each student will take home beautifully boxed macarons made during class.

Lamination (Danishes)-July 25th
Master the technique behind buttery, flaky layers.
You’ll learn, Make & Take home:
• Dough preparation and butter block basics
• Folding and lamination turns
• Shaping classic danishes
• Filling and baking for golden, crisp layers
Each student will take home a box of freshly baked danishes.

Entremets-August 1st
Learn to build a stunning, modern layered dessert.
You’ll learn, Make & Take home:
• Layering textures like sponge, mousse, and crunch
• Molding and assembling with precision
• Glazing for a clean, professional finish
• Flavor pairing and balance
Each student will take home a finished mini entremet.

Tarts-August 15th
Master the art of a perfectly balanced tart.
You’ll learn, Make & Take home:
• Sweet tart dough from scratch
• Proper rolling, lining, and blind baking
• Creamy fillings and curds
• Fruit arrangement and finishing touches
Each student will take home a selection of beautifully finished tarts made during class.