Upcoming BAKE! Classes

May
29
2015
1:00 pm
to
5:00 pm
Learn to make the classic brunch entrée – Eggs Benedict. By the end of class you’ll be able to make English muffins from scratch, creamy hollandaise sauce and poach the perfect egg! For the scrambled egg lovers in your family, we’ll teach you the classic French way to make them and then demonstrate a delicious waffle recipe. Put the waffles and eggs together to make a new breakfast sandwich. Okay, brunch isn’t brunch without some bacon. We’ll cook up two particularly well-made bacons for you to taste in class, along with your other creations.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a half dozen English muffins, hollandaise sauce, waffle batter to cook later and great coupons.

Want more bacon? Check out Zingerman's annual Camp Bacon.
$125.00
8 spots left

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May
29
2015
1:00 pm
to
5:00 pm
You never stood on a chair to help Grandma bake a pie? You don’t get many second chances in life but here’s your opportunity to learn how she did it. We’ll deliver the techniques of creating a flaky crust with butter, and another crust using lard and butter (no shortening allowed!).  We'll teach you how to mix the dough by hand, successfully roll it out, show you what par-baking a crust is, and how to crimp the edges to make your pies look beautiful. You'll make a double crust fruit pie and a single crust baked custard pie. Pie flavors for this class vary by season (spring/summer: blueberry and lemon chess/ fall/winter: apple and pumpkin). Roll up your sleeves and join in the fun so you too can bake pies a plenty. 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two 10" pies, one butter crust to bake later and great coupons.
$125.00
2 spots left

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May
30
2015
8:00 am
to
12:00 pm
In this class we’ll be using whole grain flours to make delicious and more nutritious pastries. We know whole grains are good for us, but how do you work them into your favorite sweet treats? You'll make great-tasting whole wheat cinnamon rolls, chocolate chip cookies and apple ginger muffins. We'll also demonstrate a tender whole wheat biscuit. These are great everyday recipes you'll go to again and again.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, three dozen pastries you made in class, and great coupons.
$125.00
9 spots left

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May
30
2015
1:30 pm
to
5:30 pm

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class we take you through the steps of making your own fondant that actually tastes good.  That’s right, fresh hand-made fondant from scratch!  We'll show you the basic techniques for coloring, shaping and cutting out fondant. Then you'll split, fill, cover and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking “How did you DO that?!” 

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6" cake you decorated in class, fondant to use later and great coupons.
$125.00
1 spot left

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May
31
2015
1:00 pm
to
5:00 pm

Join us to learn two Hungarian all time favorites Rigó Jancsi and Somodi Kálacs. Rigó, as we call it, is a chocolate sponge cake filled with chocolate rum cream and iced with chocolate ganache. It’s named after a famous handsome and charming Hungarian violinist! Somodi Kálacs is a Transylvanian yeasted sweet bread and the biggest bread hit we’ve had at the bakery in years. It’s a sweet buttery rich bread brushed with butter and cinnamon sugar. It’s irresistible. This class covers a variety of techniques too- from glazing your torte to rolling and folding the cinnamon swirl inside your loaf.

You'll leave BAKE! with our recipes, the knowledge to recreate them and pronounce them at home, one 1/4 sheet cake, and one loaf of bread, and great coupons.

$125.00
2 spots left

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