Baking & Sweet Treats   

Learn how to make authentic Neapolitan pizza using a backyard pizza oven while enjoying some wine and an Italian appetizer in Frank Bosketti’s back yard. In this hands-on class you will make your own dough, knead it, shape it, and prepare toppings to make the Neapolitan classics - Pizza Marinara, Pizza Margherita, and Pizza Soppresatta, or create your own masterpiece from a variety of toppings for you to choose from. Bake your pizza in wood-fired or gas-fired pizza ovens and learn proper oven management and temperature control to achieve that signature charred crust and perfectly melted toppings. You will learn how to launch, bake, rotate, and extract the pizza from the oven for a perfectly cooked pizza (in less than 2 minutes). Relax and enjoy your own pizza masterpiece, then take home the recipes and some pizza dough to continue your pizza making adventure at home. Bring your apron and appetite. No backyard oven? No problem, Frank also covers how to convert your home oven into an impressive pizza oven.

This legendarily fluffy dish is one of the most intimidating things to make…until now. Get ready to work with Chef Jessica to learn how to make this a go-to in your culinary repertoire. You will learn how to make the lightest egg whites to incorporate into any souffle, savory and sweet. In this hands-on class, you will learn how to make the classic dark chocolate souffle, a traditional gruyere souffle, and lemon berry souffle.

You will enjoy and learn to make:

• Dark Chocolate Souffle
• Gruyere Souffle
• Lemon Berry Souffle

Take a look at some pictures from Jessica Woodford's past classes here.

Join us for this in-person class if you want to better understand the science of sourdough, start or save a starter, or manage some baking mishaps. Sourdough bread baking is as simple as it is complicated. Through science and theory, live demonstration, experiential learning, and collective troubleshooting, you will make sense of sourdough. You will leave the class with a "starter" and the knowledge and inspiration for how to care for it. You will learn Chef Laura’s tested foolproof recipe for baking the perfect sourdough boule. You will learn no-waste methods for developing and nurturing your sourdough starter so that it nurtures you for years to come.

Sourdough Basics Bootcamp is a very condensed live and in-person version of the online “Sourdough Bread Baking for Beginners” class. This is primarily a demonstration style and discussion-based class with some hands-on application and some tasting.

As a bonus, we will include access to a self-paced online Sourdough Bread Baking for Beginners Course to get you from starter to your first loaf of bread in a few days (a value of $129). You will also be equipped to take Intermediate Sourdough Baking (Zoom).

Take a look at some pictures from Laura Scheck's past classes here.

Get ready to make delicious homemade donuts without the mess of frying. These soft and tasty donuts are baked using a buttery brioche dough, eliminating the need for frying. They puff up into beautiful soft pillows, perfect for filling with homemade jam and pastry cream. In this class, you'll learn how to make brioche dough from scratch, shape it into lovely little donuts, and while they rise and bake, you'll also learn how to make fresh berry jam and pastry cream. Lastly, you'll finish off your donuts with a sugar crust and piped filling. You can take home a small box of these delightful donuts to share or savor for yourself!

This class is part demonstration and part hands-on and has both a tasting and take-home component.

You will enjoy and learn to make:

• Brioche Donuts
• Vanilla Pastry Cream
• Fresh Berry Jam

Take a look at some pictures from Laura Scheck's past classes here.

Before you get too busy with turkey dinners, decorating, and the hustle and bustle of the holidays, share a toast and some festive bites with Wendy.

You will enjoy and learn to make:

• a “Rudolphtini” cocktail or mocktail 
• fancy holiday cookies made with a store-bought roll of dough
• a Caprese candy cane board
• cranberry pinwheels
• and a homemade edamame hummus wreath.

This will be part class, part social event, and all fun!

Take a look at some pictures from Wendy Pregiato's past classes here.

What could be a prettier centerpiece for your holiday table than a traditional Bûche de Noël or Yule Log? You'll learn how to make and assemble every component of this festive creation, from the chocolate buttermilk sponge to the rich buttercream and the dark chocolate ganache used to decorate it. This is a mostly demonstration class, and students will take home a slice of the yule log.

Gluten-free cookies don’t have to be dry, overly sweet, or have an odd aftertaste. Learn to make gluten-free cookies that were simply born to be gluten-free. No weird substitutes. Just quality all-natural ingredients that happen to be gluten-free and lend themselves to tender, melt-in-your-mouth, noteworthy cookies.

In this class, you will learn how to make almond paste from scratch and how to use a double boiler to melt smooth and shiny chocolate. We will define “creaming” and “tempering,” and you will learn to choose the right baking equipment. You’ll also understand how the temperature of ingredients impacts baking results and why chilling dough is critical. Get your gluten-free baking questions answered.

This class will be a demonstration, discussion, and some hands-on. Students will take home a sampling of the cookies we bake in class.

You will enjoy and learn to make:

• Almond Horns, aka Mandelhoernchen
• Triple Dark Chocolate Sea Salted Truffle Cookies
• Peanut Butter & Jelly Thumbprint Cookies

These are Chef Laura’s favorites, and we will also discuss countless other naturally gluten-free cookies you can bake on your own!

Take a look at some pictures from Laura Scheck's past classes here.