Remember summer nights spent toasting marshmallows over a crackling campfire? Crunchy graham crackers layered with perfectly toasty marshmallows and melty chocolate? We remember those s’more-filled days fondly, but there's no reason they need to remain a happy memory. We're here to help you recreate this childhood favorite (only even better than you remember).
In this hands-on class, we’ll teach you to make from scratch the Bakehouse’s beloved cinnamon- and ginger-spiced Graham Crackers; perfectly crisp, flavorful, not too sweet, and made from great ingredients, including freshly milled regional soft white whole wheat flour, honey, and ginger. They’ll take you right back to those summer campfires, only now to a whole new level of flavor and crunch.
Then we’ll have fun making Vanilla Marshmallows*, also from scratch, and learning how to make up our own flavor variations. Coconut? Peppermint? Raspberry? Chocolate? Mocha? You betcha! Any marshie you can dream up, you can make. You won’t believe the difference between your homemade marshmallows and the packaged varieties of your childhood. Join us and increase the flavor of your s’mores by 100%.
For some storied history on the origins of graham crackers and s'mores, head to the Bakehouse's website and read: "Graham Crackers: A Childhood Favorite Grows Up!"
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, and the graham crackers and marshmallows you made in class.
In-Person: We'll end class with a tasting and you'll also go home with some great coupons.
* Please note, our marshmallow recipe calls for beef-based gelatin; substitutions cannot be made.
What our guests have to say about this class:
I made graham crackers at home before I took this class that did not turn out. I now know what I did wrong and how to make them so they turn out crispy and tasty. —Kateri B.
Basic Pastry Baking Kit
Our Basic Pastry Kit is ideal for newer pastry bakers, and includes tools we typically use for baked goods like scones, cookies, and brownies. It comes packed with the following equipment: a bowl scraper, a bench knife, an oven thermometer, ten sheets of parchment paper, a small pastry brush, a small offset spatula, 1 oz portion scoop, and a french rolling pin. The price includes ground shipping. For more in-depth equipment descriptions please go to our FAQ page or send us an email at [email protected].
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