Back to Basics: Doughs & Batters
February 26 @ 6:00 pm - 9:00 pm| $85
Breads and baked goods make great additions to a well-rounded meal, but can be a little intimidating to make. Join us as we demystify doughs and batters. Learn the difference between active dry and instant yeasts as you shape dinner rolls that will blow away anyone who eats them. Make the perfect cake batter with no tunneling (learn what tunneling is!) and discover why parbaking is the secret to making the perfect crisp, flaky quiche crust without a soggy bottom. This class is suitable for bakers of all skill levels!
Class culminates in a family-style meal around our beautiful barnwood tables.
On the menu … the perfect dinner rolls ~ sausage, kale and roasted pepper quiche with perfect pie crust ~ blood orange olive oil cake
Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included!
Due to the nature of our classes, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another class. All payments are final.