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Baking and Pastry Techniques - Meringue (Class 3)


In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! This 6 day course takes place once a week and builds from beginning to end.

Learn pastries of all kinds, cakes, and so much more. Each day's lunch menu will reflect the techniques covered in class.

This series of classes is offered on Thursday mornings; March 12, 19, 26, April 2, 9, 16. Classes are held from 10am to 2pm.

Class 3 (Meringue)

Sample Menu:

Gateau Concord


French Macarons

Start Puff Pastry for Class 4

Later Event: March 27
Farm Dinner!