Upcoming BAKE! Classes

April
16
2014
6:00 pm
to
9:00 pm

Scrumptious Scones and Buttery Biscuits

Learn the tips to flaky and tender scones and biscuits. We’ll make Bakehouse classic ginger scones, sweet potato biscuits (a staple at Thomas Jefferson’s house) and Southern style buttermilk biscuits. Simple and delicious, this staple will surely become one of your favorites! You'll leave BAKE! with the knowledge to make these pastries at home, 3 recipes and 3 dozen pastries you made in class.
$75.00
6 spots left

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April
18
2014
1:00 pm
to
4:00 pm

Noodling about Strudelling

Remember when you were little and the gym teacher pulled out a compact plastic bundle and magically unfurled it into a huge parachute that the whole class could fit under? Well, you’ll have that experience all over again when we take a grapefruit size piece of strudel dough and stretch it out to cover a 24 sq. ft. table. Oh, but before you learn how to pull the dough, you’ll learn how to mix it and we’ll make sweet and savory fillings to finish it off. This is just about the most fun you can have making food.  

You'll leave BAKE! with the knowledge to make strudel at home, a few recipes and 2 strudel logs you made in class.
$75.00
5 spots left

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April
18
2014
1:00 pm
to
4:00 pm

Soft Pretzels

Learn the secrets to traditional German-style soft pretzels made with lard and dipped in lye. We will teach you how to make the crossed pretzel shape and discuss why a monk decided to have this food be “in prayer.” These simple, bite-sized rolls are sure to become a family favorite. And we will answer the “burning” question, “Are these dipped in the same lye used to make soap?”

*This class was formerly known as "Bavarian Baguettes: a.k.a. German Pretzels"
$75.00
2 spots left

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April
19
2014
8:00 am
to
12:00 pm

Baking Pies a Plenty

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 basic techniques of creating an all-butter crust and a crust using lard and butter to take the mystery out of our pie making. Everyone takes 2 pies home to enjoy- different flavors depending on the season!

You'll leave BAKE! with a few recipes, the knowledge to make them at home, one unfinished pie crust and 2 pies you made in class.
$125.00
1 spot left

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April
19
2014
1:30 pm
to
5:30 pm

European Cookies

We’ve chosen our favorites from the continent and want to share them with you. First we’ll make pfeffernusse, a German spice cookie, (Amy’s favorite) soft, chewy and exploding with anise flavor. Then on to Italy for an indulgent pine nut cookie, which we can never eat just one of and then buttery almond kifli in honor of our Hungarian friends. We’ll also demonstrate the French classic Florentine.
$100.00
4 spots left

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