Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)

$1,500.00* (Includes Carving/Modelling Tool Kit- details below)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit  is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)

Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.

As this is an intensive course, space is limited to 8 students.

Are there specific requirements for joining?

This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.

Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:

• Stacking, Carving and Shaping cakes to create 3D cakes

• Scaling components from images to create correctly proportioned elements (and reusable templates)

• Creating and using:

  • Handmade Fondant

  • Chocolate Modelling Fondant

  • Modelling Chocolate

  • Chocolate Leather

  • Modeling Paste

  • Edible Mixed Media Paper

  • Edible Moss Cake

• Tempering and casting chocolate

• Using an airbrush to color and highlight your designs

• Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg

• Using texture mats, tools and hand modelling to create realistic textures

• Creating custom modelling tools for this and future projects

• Creating stable structures, dowling, stacking and packaging for successful transportation

• Safely using LED lights to enhance design elements

• Pulling design elements together successfully including dusting, painting, and coloring;

• Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)

**If there are not enough students for a scheduled module, or for whatever reason the class needs to be postponed your deposit (and any installments) will be refunded in full or you can choose to carry it over to the next scheduled course.

Balance of course fee is due four weeks (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) are reserved, whichever comes first to confirm booking. Please do not book flights until your spot has been confirmed.

If you would like to implement a payment plan, please email Angela at info@fabbaker.com after you have paid your initial deposit and a payment plan will be set up for you. Alternatively, gift certificates can also be used for the deposit or to pay off the balance- many of our students avail of this option as friends and family purchase gift certificates for holidays and birthdays.

If you are traveling from out of town/overseas and would like to share an Air B&B with other students, please email Angela at info@fabbaker.com.

Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.

Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..

A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.

Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.

• Zeoto Pen Heat Decorating Tool

• PME 13 piece Modeling Tool Kit: Bone Tool/Shell & Blade Tool/Ball Tool/Scallop & Comb Tool/Serrated & Tapered Cone Tool/Tapered Cones 5/6 Star Tool/Bulbous Cone Tool/Flower/Leaf Shaper Tool/Cutting Wheels/3 Piece Design Wheeler/Quilting Tool/Scriber Needle/Blade Knife

• Innovative Sugarworks Sugar Shapers Set

• Innovative Sugarworks Sugar Smoothers Set

• Carving Tool Set

• JEM No. 12 Veiner/Friller Scallop Tool

• JEM No. 4 Dresden & Veining Tool

• PME Sugar Florist Paste

• Florida Academy of Baking apron, pen/pencil, document sleeves, and binder

• Recipes, ingredients, packaging, and materials required for class projects (e.g. Cake Boards, floral wires, piping bags, cake boxes.)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)

$1,500.00* (Includes Carving/Modelling Tool Kit- details below)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit  is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)

Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.

As this is an intensive course, space is limited to 8 students.

Are there specific requirements for joining?

This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.

Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:

• Stacking, Carving and Shaping cakes to create 3D cakes

• Scaling components from images to create correctly proportioned elements (and reusable templates)

• Creating and using:

  • Handmade Fondant

  • Chocolate Modelling Fondant

  • Modelling Chocolate

  • Chocolate Leather

  • Modeling Paste

  • Edible Mixed Media Paper

  • Edible Moss Cake

• Tempering and casting chocolate

• Using an airbrush to color and highlight your designs

• Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg

• Using texture mats, tools and hand modelling to create realistic textures

• Creating custom modelling tools for this and future projects

• Creating stable structures, dowling, stacking and packaging for successful transportation

• Safely using LED lights to enhance design elements

• Pulling design elements together successfully including dusting, painting, and coloring;

• Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)

**If there are not enough students for a scheduled module, or for whatever reason the class needs to be postponed your deposit (and any installments) will be refunded in full or you can choose to carry it over to the next scheduled course.

Balance of course fee is due four weeks (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) are reserved, whichever comes first to confirm booking. Please do not book flights until your spot has been confirmed.

If you would like to implement a payment plan, please email Angela at info@fabbaker.com after you have paid your initial deposit and a payment plan will be set up for you. Alternatively, gift certificates can also be used for the deposit or to pay off the balance- many of our students avail of this option as friends and family purchase gift certificates for holidays and birthdays.

If you are traveling from out of town/overseas and would like to share an Air B&B with other students, please email Angela at info@fabbaker.com.

Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.

Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..

A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.

Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.

• Zeoto Pen Heat Decorating Tool

• PME 13 piece Modeling Tool Kit: Bone Tool/Shell & Blade Tool/Ball Tool/Scallop & Comb Tool/Serrated & Tapered Cone Tool/Tapered Cones 5/6 Star Tool/Bulbous Cone Tool/Flower/Leaf Shaper Tool/Cutting Wheels/3 Piece Design Wheeler/Quilting Tool/Scriber Needle/Blade Knife

• Innovative Sugarworks Sugar Shapers Set

• Innovative Sugarworks Sugar Smoothers Set

• Carving Tool Set

• JEM No. 12 Veiner/Friller Scallop Tool

• JEM No. 4 Dresden & Veining Tool

• PME Sugar Florist Paste

• Florida Academy of Baking apron, pen/pencil, document sleeves, and binder

• Recipes, ingredients, packaging, and materials required for class projects (e.g. Cake Boards, floral wires, piping bags, cake boxes.)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)

$1,500.00* (Includes Carving/Modelling Tool Kit- details below)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit  is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)

Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.

As this is an intensive course, space is limited to 8 students.

Are there specific requirements for joining?

This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.

Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:

• Stacking, Carving and Shaping cakes to create 3D cakes

• Scaling components from images to create correctly proportioned elements (and reusable templates)

• Creating and using:

  • Handmade Fondant

  • Chocolate Modelling Fondant

  • Modelling Chocolate

  • Chocolate Leather

  • Modeling Paste

  • Edible Mixed Media Paper

  • Edible Moss Cake

• Tempering and casting chocolate

• Using an airbrush to color and highlight your designs

• Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg

• Using texture mats, tools and hand modelling to create realistic textures

• Creating custom modelling tools for this and future projects

• Creating stable structures, dowling, stacking and packaging for successful transportation

• Safely using LED lights to enhance design elements

• Pulling design elements together successfully including dusting, painting, and coloring;

• Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)

**If there are not enough students for a scheduled module, or for whatever reason the class needs to be postponed your deposit (and any installments) will be refunded in full or you can choose to carry it over to the next scheduled course.

Balance of course fee is due four weeks (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) are reserved, whichever comes first to confirm booking. Please do not book flights until your spot has been confirmed.

If you would like to implement a payment plan, please email Angela at info@fabbaker.com after you have paid your initial deposit and a payment plan will be set up for you. Alternatively, gift certificates can also be used for the deposit or to pay off the balance- many of our students avail of this option as friends and family purchase gift certificates for holidays and birthdays.

If you are traveling from out of town/overseas and would like to share an Air B&B with other students, please email Angela at info@fabbaker.com.

Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.

Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..

A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.

Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.

• Zeoto Pen Heat Decorating Tool

• PME 13 piece Modeling Tool Kit: Bone Tool/Shell & Blade Tool/Ball Tool/Scallop & Comb Tool/Serrated & Tapered Cone Tool/Tapered Cones 5/6 Star Tool/Bulbous Cone Tool/Flower/Leaf Shaper Tool/Cutting Wheels/3 Piece Design Wheeler/Quilting Tool/Scriber Needle/Blade Knife

• Innovative Sugarworks Sugar Shapers Set

• Innovative Sugarworks Sugar Smoothers Set

• Carving Tool Set

• JEM No. 12 Veiner/Friller Scallop Tool

• JEM No. 4 Dresden & Veining Tool

• PME Sugar Florist Paste

• Florida Academy of Baking apron, pen/pencil, document sleeves, and binder

• Recipes, ingredients, packaging, and materials required for class projects (e.g. Cake Boards, floral wires, piping bags, cake boxes.)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Thursday, April 3, 2025 - Sunday, April 6, 2025 | 9:00AM - 4:00PM (Includes lunch each day.)

$1,500.00* (Includes Carving/Modelling Tool Kit- details below)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Course dates will be confirmed 6 weeks in advance or when all students have enrolled. A $500 refundable** deposit  is required to reserve your place (Full course fee is $1,500.00 and balance is due by March 6, 2025.)

Discover your creative flair and learn a variety of skills to take your decorating skills to the next level. Students will be supplied with the Carving/Modelling Tool Kit (see full list below) which will be theirs to keep at the end of the course.

As this is an intensive course, space is limited to 8 students.

Are there specific requirements for joining?

This course is suited to bakers/decorators wishing to improve their modeling, carving and sugar-craft skills.

Course Aims: Learn the skills needed to professionally carve, cover and embellish realistic looking 3D cakes using different techniques of buttercream, ganache, fondant, modeling chocolate, sugar florist paste, isomalt, chocolate leather and modelling paste. Skills you will learn include:

• Stacking, Carving and Shaping cakes to create 3D cakes

• Scaling components from images to create correctly proportioned elements (and reusable templates)

• Creating and using:

  • Handmade Fondant

  • Chocolate Modelling Fondant

  • Modelling Chocolate

  • Chocolate Leather

  • Modeling Paste

  • Edible Mixed Media Paper

  • Edible Moss Cake

• Tempering and casting chocolate

• Using an airbrush to color and highlight your designs

• Using various carving tools and the Zeoto Pen Heat Decorating Tool to carve elements including the chocolate egg

• Using texture mats, tools and hand modelling to create realistic textures

• Creating custom modelling tools for this and future projects

• Creating stable structures, dowling, stacking and packaging for successful transportation

• Safely using LED lights to enhance design elements

• Pulling design elements together successfully including dusting, painting, and coloring;

• Staging photographs for your portfolio (including use of our backdrops, props, and lighting to produce professional images for your course project)

**If there are not enough students for a scheduled module, or for whatever reason the class needs to be postponed your deposit (and any installments) will be refunded in full or you can choose to carry it over to the next scheduled course.

Balance of course fee is due four weeks (March 6th, 2025) before class commences to allow time for materials to be ordered. You will be notified 6 weeks in advance or when all eight spots (we require a minimum of 5 students) are reserved, whichever comes first to confirm booking. Please do not book flights until your spot has been confirmed.

If you would like to implement a payment plan, please email Angela at info@fabbaker.com after you have paid your initial deposit and a payment plan will be set up for you. Alternatively, gift certificates can also be used for the deposit or to pay off the balance- many of our students avail of this option as friends and family purchase gift certificates for holidays and birthdays.

If you are traveling from out of town/overseas and would like to share an Air B&B with other students, please email Angela at info@fabbaker.com.

Please note: This is a LARGE cake- the board is 20” square, the cake at its highest point is 16” and it weighs over 50lbs/23Kilos, so may be difficult (but not impossible) to transport back if you are flying.

Many students already own many of the tools used for carved cakes, we will discuss any additional items we’d recommend in addition to the carving/modelling tool kit listed below..

A 10% discount is provided for any additional tools, cutters, equipment that you may wish to purchase on the course.

Students will be supplied with the Modelling/Carving Tool Kit (see full list below) which will be theirs to keep at the end of the course.

• Zeoto Pen Heat Decorating Tool

• PME 13 piece Modeling Tool Kit: Bone Tool/Shell & Blade Tool/Ball Tool/Scallop & Comb Tool/Serrated & Tapered Cone Tool/Tapered Cones 5/6 Star Tool/Bulbous Cone Tool/Flower/Leaf Shaper Tool/Cutting Wheels/3 Piece Design Wheeler/Quilting Tool/Scriber Needle/Blade Knife

• Innovative Sugarworks Sugar Shapers Set

• Innovative Sugarworks Sugar Smoothers Set

• Carving Tool Set

• JEM No. 12 Veiner/Friller Scallop Tool

• JEM No. 4 Dresden & Veining Tool

• PME Sugar Florist Paste

• Florida Academy of Baking apron, pen/pencil, document sleeves, and binder

• Recipes, ingredients, packaging, and materials required for class projects (e.g. Cake Boards, floral wires, piping bags, cake boxes.)

*If you wish to pay just the $500.00 booking deposit AND/OR if you wish to avoid the credit card booking fees, email Angela at info@fabbaker.com and a Zelle Payment link will be sent to you.

Tuesday, April 1, 2025 | 6:00PM - 8:30PM

$169.00 (Suitable for Dynamic Duos- see below for more details)

Join Mary Storey and learn to make the ultimate dessert- Oooey, gooey, and just slightly (ahem) chocolatey… if you are looking for a little bit of indulgence you can’t get finer than these Decadent Chocolate Lava Cakes.

During this hands-on class, you'll prepare 8 mini Lava Cakes to take home ready to be popped in the oven to reheat at a moment's notice. While your cakes bake, you’ll also create a batch of Vanilla Bean Semifreddo to take home and enjoy with your little beauties. Plus, Mary will demonstrate how to make a batch of the perfect tart accompaniment Raspberry Coulis!

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two people sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

We always have a selection of teas, coffee, water and something tasty to nibble on when you visit. However, you are welcome to bring your own drinks (if you are BYOBing, please drink responsibly) or snacks if you desire. Lunch is provided for full day classes, please let us know of any allergies in the notes section when you are booking your classes.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Tuesday, April 30, 2024 | 6:00PM - 8:30PM

$169.00

Join Mary Storey for a nostalgic evening making TWO classic recipes- the most delicious, soft, and chewy English Muffins and Artisan Boozy (or not) Fresh Berry Jam. You can choose Bourbon, Amaretto, Chambord…we have TWO shelves full of booze, so you’re bound to find the perfect addition to your jam or you can omit the booze altogether and infuse your jam with a delectable vanilla pod!

As you can BYOB, this is a perfect Date Night/ Friend’s Night Out class (Please drink responsibly!)

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day (in this case you can each take home a board.) Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, April 28, 2024 | 10:00AM - 4:00PM

$249.00 (Includes Lunch)

During this FULL DAY Sourdough 101 Masterclass with Angela McEllin you’ll start the morning learning how to make beautiful decorative designs and scoring on a batch of dough that’s been prepared for you. While that loaf bakes, you’ll start your own batch of sourdough to bring home...and get to go through all the stretching and folding throughout the day! We’ll work our way through several recipes (all of which you’ll bring home with you) including Sourdough Herb Crackers, Sourdough Ciabatta and Sourdough Fougasse! Plus, you’ll receive several recipes for using up your discard!

While we’re waiting for all our recipes to rise, you'll begin your starter or 'Mother' and learn the importance of feeding and watering to nurture your starter. You'll also make a ‘stiff starter’ using our house starter to take home with you—perfect for making those gorgeous artisan loaves.

This class is suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, April 27, 2024 | 6:00PM - 8:30PM

$199.00

Frutti Di Mare literally translates to “fruit of the sea” (referring to seafood.) It’s a wonderful Italian dish made with pasta tossed in Roasted Tomato Marinara Sauce and filled with a variety of seafood  including Scallops, Shrimp, and in this class Lobster Tail! While your tomatoes are roasting you'll learn to make Chef Ali's Lemon Garlic Salad Dressing too!  Once everything is ready, you’ll enjoy your delicious sauce with locally made fresh pasta, a garden fresh salad (and your dressing!) some of Angela’s crusty bread to soak up every last drop of sauce. Chef Ali will teach you the chef’s secrets to keeping your seafood tender.

Dessert as always will be a FABulous Surprise!

This a perfect Dynamic Duo class to take with your friends, family members or a sweet Date Night and you can BYOB! (Please drink responsibly.)

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, April 27, 2024 | 10:00AM - 1:00PM

$169.00

Join Pastry Chef Keri in learning how to make this decadent breakfast dessert Black Forest French Toast. First you’ll learn how to make your bread dough to take home. You will be provided a loaf of Chocolate Chip Brioche Bread to use during class as the dough needs to rise overnight. After you’ve made your dough, Keri will teach you how to make a silky chocolate soaking custard and a boozy spiced cherry sauce. While cooking up your French toast Keri will demo how to make a pistachio oat crumble and some fluffy whipped mascarpone to top your toast! You can even enjoy a Black Forest Fizz while you’re enjoying your toast!

This class is suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Friday, April 26, 2024 | 6:00PM - 8:30PM

$179.00

Join Chef Fernando for a wistful evening recreating two classic French dishes- Rustic Ratatouille and Côte de Porc a la Normande (Normandy Pork Chops) succulent chops sautéed and served with a fragrant pan sauce flavored with apple cider and calvados.

Ratatouille is a vibrant, colorful and hearty summer vegetable stew made with eggplant, zucchini, peppers and tomatoes. It is full of flavor with garlic and fresh herbs that'll transport you straight to the heart of France. Add some of Angela’s crusty french bread and you’ll have a meal to remember.

We’ll finish the meal with a FABulous French Dessert!

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, April 25, 2024 | 6:00PM - 8:30PM

Tuesday, April 23, 2024 | 6:00PM - 8:30PM

$169.00

Join local chocolatier Mary Storey to answer the age old debate…Blondies or Brownies which is better? What if we combined them? What would we call them? Brondies? Blownies? During this class Mary will explain the difference between the two and how you can customize each to suit your own tastes! Each bake will have a corresponding Chocolate Ganache- Dark and Caramelized White Chocolate with a pretty contrasting Chocolate Drizzle. We use only the finest ingredients in all our classes including Callebaut Belgian Chocolate.

You’ll make TWO trays to take home (one tray of each) and with a huge variety of add ins and flavor options you’re sure to find an option to delight your friends and family!

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Sunday, April 21, 2024 | 10:00AM - 2:00PM This class is suitable for all skill levels! (Please see age restrictions below.)

$229.00 (Includes Lunch)

Join Sidney Galpern of Simi Cakes for this fantastic foray into all things Isomalt! In this class you will learn the fundamentals of working with isomalt to create a beautiful undersea isomalt sculpture. (You have the choice of either one large or two smaller sculptures for Dynamic Duos.)

Isomalt is a sugar-free hard candy, that we can heat to pour into molds, pull to sculpt with, or use for blown sugar techniques.  It is slightly sweet, and holds up better than sugar to humid environments.

We will be covering a wide variety of topics in this hands-on workshop, including casting into molds, pulling and hand sculpting, blown isomalt bubbles, abstract isomalt techniques and accents, structure, stability, safety, coloring, flavoring, painting, impressioning, overcoming humidity, and MORE as each student assembles a unique under the sea themed sculpture.  You will leave this class with a strong isomalt knowledge base to recreate these techniques in your own kitchen right away.  

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child (14+ only as this is boiling hot liquid.)

YES: Couples

YES: Friends (You can make one large sculpture or two smaller sculptures.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge.

We provide all ingredients, supplies, equipment and tools required for use during each class. Aprons, recipes, pens and stools will be provided. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear CLOSED TOED comfortable shoes (e.g. sneakers/runners/flats) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, April 20, 2024 | 10:00AM - 4:00PM

$249.00 (Includes Lunch)

During this FULL DAY Sourdough 101 Masterclass with Angela McEllin you’ll start the morning learning how to make beautiful decorative designs and scoring on a batch of dough that’s been prepared for you. While that loaf bakes, you’ll start your own batch of sourdough to bring home...and get to go through all the stretching and folding throughout the day! We’ll work our way through several recipes (all of which you’ll bring home with you) including Sourdough Herb Crackers, Sourdough Ciabatta and Sourdough Fougasse! Plus, you’ll receive several recipes for using up your discard!

While we’re waiting for all our recipes to rise, you'll begin your starter or 'Mother' and learn the importance of feeding and watering to nurture your starter. You'll also make a ‘stiff starter’ using our house starter to take home with you—perfect for making those gorgeous artisan loaves.

This class is suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Friday, April 19, 2024 | 6:00PM - 8:30PM

$169.00

Who doesn't love Chocolate Chip Cookies or how about Rory’s FABulous Cranberry, Orange and White Chocolate Chip Cookies?

If you’ve ever taken a class at FAB, you’ve likely tried at least one of these delicious cookies!

In this hands-on class, you will learn to make TWO batches of cookies…a batch of our delicious Chocolate Chip Oatmeal Cookies AND a batch of Rory’s Cranberry, Orange and White Chocolate Chip Cookies (the same recipes we made for The Jumbo Cookie Company!)

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Thursday, April 18, 2024 | 6:00PM - 8:30PM

$169.00

If you missed Chef Alex in February, we have managed to get him back for an encore performance to teach a one off Mexican Cookie class! A California native, a former Marine, a passionate Master Baker, trained culinary chef, and a professional bread scientist, Alex has a passion for traditional Mexican baking and is going to share favorite cookie recipes in his Polvorones & Galletas Class.

Polvorones & Galletas class will cover;

• Polvoron de Canela (cinnamon powder cookie)

• Polvoron de Chocolate (chocolate powder cookie)

• Galleta Tri-color - (tricolor butter cookie)

• Polvoron de Almendras (almond powder cookie)

• Polvoron de Boda (Mexican Wedding powder cookie)

• Galleta de Molde (Vanilla cut-out cookie)

Polvoron de Canela, a cinnamon powdered cookie that holds a special place in history as one of the earliest recipes introduced during the Spanish conquest. Its delicate texture and warm, spicy flavor evoke memories of Moorish and Basque bakers who brought their expertise to Mexico, where it was further refined with French influence.

Polvorón de Chocolate, a decadent variation infused with the rich flavors of cocoa powder. Polvorón de Boda, also known as the Mexican wedding cookie. With its roots tracing back to the Russian tea cookie, this delicate butter cookie infused with toasted walnuts and lemon zest symbolizes purity and celebration. The Polvorón de Almendra, substituting walnuts with toasted almond pieces and infusing it with almond emulsion for a modern twist.

Payasos or clown cookies in Spanish, featuring layers of pink, chocolate, and plain dough, pay homage to the vibrant colors and festive spirit of Mexican culture.

The Galleta de Molde, an open-face cookie that invites endless possibilities for customization. Topped with chocolate chips, sprinkles, or flake coconut, these delightful cookies showcase the versatility of traditional recipes, allowing bakers to experiment and express their creativity.
The students will take home a variety of celebratory cookies to share with friends and family.

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

This is a full-day class, please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F. 

Tuesday, April 16, 2024 | 6:00PM - 8:30PM

$169.00

Didn’t make it to Munich for Oktoberfest last year? Come learn to make, shape and bake these twisted, delicious bundles of yum with Mary Storey instead! You can top your knots (or rolls) with traditional salt, cinnamon sugar, delicious chocolate or try Mary’s Dipping Sauce. Bonus points if you wear lederhosen! Plus, you’ll make a delicious Beer Cheese Dip to bring home too!

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.

*What is a Dynamic Duo? It’s basically two people sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Limoncello Gateaux

Sunday, April 14, 2024 | 10:00AM - 3:30PM

$199.00 (Includes Lunch)

Join Angela McEllin on a fun filled day recreating the flavors of Positano’s delicious Limoncello Liquor…the best part, you won’t need your passport for this virtual voyage to the Amalfi Coast to enjoy the zesty Limoncello in cake form. You’ll create:

• A deliciously light lemon zest sponge cake leveled and torted and

• drizzled with a Boozy Limoncello Syrup and filled with a

• Homemade Limoncello Curd swirl and covered

• in a delicious Limoncello Italian frosting

• drizzled with more Limoncello Curd

• and topped with Candied Lemon Slices

You’ll learn how to decorate the side of your cake with a frosting comb too!

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child (This is a full day class and more suited to older children or younger children 8+ with a real interest in baking. The cake can be made without actual Limoncello if you prefer.)

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two people sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

This is a full-day class, please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, April 13, 2024 | 6:00PM - 8:30PM

$179.00

Join Rory McEllin for a fun evening making (and eating!) sweet and savory mini pies. You'll start by making your sweet filling (your choice of apple or cherry...with a myriad of other add ins like nuts, booze soaked dried fruit, marzipan...the list goes on!) and while that's cooling you'll make Rory's oh so versatile pie dough. As your dough rests, you'll make your savory filling (again, your choice of Chicken Pot Pie or Vegetable Pot Pie.) Finally, you'll learn the secrets to successfully creating a selection of double crust mini pies with lids that don't shrink! During the class we'll bake off a couple of your pies for dinner (and dessert) and you'll take all the rest home with you- ready to freeze and bake whenever the mood takes you. This is a great introduction to easy meal prep and the recipes are so flexible you can experiment and customize every batch you make at home!  

As you can BYOB, this is a perfect Date Night/ Friend’s Night Out class (Please drink responsibly!)

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day (in this case you can each take home a board.) Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Sticky Toffee Pudding

Friday, April 12, 2024 | 6:00PM - 8:30PM

$169.00

If you’ve ever sampled Brian Knowles’ Sticky Toffee Pudding in class, here’s your chance to learn to make it from scratch!

Sticky Toffee Pudding is a deliciously gooey brown sugar sponge cake filled with chopped dates and drenched in warm toffee sauce that's a favorite in the British Isles. Serve it warm with custard, Chantilly Cream or Vanilla Bean Semifreddo and smother in some of your leftover Toffee Sauce...you'll have everyone bending to your every whim. While your puddings are baking, you’ll create a sumptuous Toffee Sauce and Vanilla Bean Chantilly Cream.

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

This is a full-day class, please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F. 

Tuesday, April 9, 2024 | 6:00PM - 8:30PM

$169.00

La brioche con la panna a cui nessun romano può rinunciare. It’s a bold statement, but after your first bite, I’m sure you will find it hard to renounce them too.

If you’ve ever visited Rome, you will hopefully have experienced the exquisite cream filled breakfast pastry that is the Maritozzo con la Panna (Maritozzi Buns.)

Maritozzi are fragrant, sweet dough buns flavored with orange zest and cardamon, sliced in half and filled with smooth, fresh whipped cream.  They are a staple in Rome’s pasticcerie, and commonly found during the breakfast hours in coffee bars around the Eternal City.

Join Mary Storey for a wonderful evening recreating these amazing buns. You’ll start by dividing and learning to shape a batch of dough that we’ve prepared for you. While your buns are rising, you’ll make a batch of dough to bring home so you can enjoy even more Marizozzi whenever you like. Next, we’ll bake the buns, and while they are in the oven you’ll make the delicious syrup that the buns are soaked in immediately out of the oven. Finally, you’ll create your cream filling- you can go traditional and use fresh Chantilly Cream (or if you are a bit daring, try Mary’s delicious Mascarpone Cream) and split and fill your buns! Best of all, you’ll get to enjoy Mary’s buns so you can bring all of your beauties home to share with friends and family!

This class is suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, April 6, 2024 | 6:00PM - 8:30PM

$179.00

Join Chef Fernando for an enchanting evening recreating a medley of Mediterranean dishes starting in southern Italy with the wonderfully named Shakshuka otherwise known as Eggs in Purgatory (poached eggs in tomato sauce) Although Tunisia is credited for its origin, the Italians made the Shakshuka dish their own…I’d love to have been a fly on the wall when they came up with that name! It will be served with your Homemade Herbed Crackers to soak up all the delicious sauce. Next, you’ll learn the secrets to a truly fragrant Roasted Pork Loin and Saucier that Chef Fernando is, he has created an amazing Apricot Pine Nut Sauce to compliment the roast. Finally, if you’ve never had Orzo pasta, you’re in for a treat with this Savory Orzo & Garbanzo Bean Salad.

Starter: Shakshuka served with Homemade Herb Crackers

Entrée: Fragrant Roasted Pork Loin with a delicious Apricot Pine Nut Sauce and Savory Orzo & Garbanzo Bean Salad

Dessert: A FABulous Surprise!

We will conclude by enjoying full portions of our culinary creations. These delightful recipes are sure to excite you and your family's taste buds when you recreate them at home for years to come. As this is a Chef Night/Date Night, you are welcome to BYOB (please drink responsibly!)

These classes are all suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Petit Fours

Saturday, April 6, 2024 | 10:00AM - 4:00PM (Includes Lunch)

$249.00

Petit Fours prove good things come in small, and delicious, packages. Join Mary Storey for a fun day learning how to bake perfectly level sponge cakes, fill with a delicious jam and buttercream plus you’ll also create pourable fondant in your choice of flavors and colors. Top your little bundles of yum with handmade sugar flowers and chocolate drizzle. These beauties are sure to thrill at any event. Best of all, you’ll bring home everything you make in cute boxes ready for gifting!

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child (This is a full day class and more suited to older children or younger children 8+ with a real interest in baking. The cake can be made without actual Limoncello if you prefer.)

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two people sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

This is a full-day class, please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Friday, April 5, 2024 | 6:00PM - 8:30PM

$169.00

In this class Keri Cossette will teach you how to make a classic egg pasta dough and will also learn how to make SIX different HANDMADE Pasta Shapes including Farfalle (Butterflies/bowties), Garganelli (hand shaped ribbed scrolls), Rigatoni (classic tubes), Papardelle (thick ribbons), Alfabeto (mini shapes/letters) and Campanelle (little trumpets or bells)!

In addition to learning how to make pasta dough you will get an opportunity to work with other types of pasta doughs like spinach or tomato & discuss serving options and sauce variations (recipes included!)

Keri will also show you how to make her favorite Tomato Butter Sauce which you’ll taste on your cooked pasta and you’ll get to take some home as well!

You'll also get to finish the class with a taste of the delicious pasta you learned to create. And you can BYOB! These handmade techniques are sure to excite you and your family's taste buds when you recreate them at home for years to come.

This a perfect Dynamic Duo class to take with your friends, family members or a fun Date Night and you can BYOB! (Please drink responsibly.)

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child (This is a BYOB class, so use your discretion.)

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Yeast Bread 101

Tuesday, April 2, 2024 | 6:00PM - 8:30PM

$159.00

There’s no need to be intimidated by bread! In this hands-on 101 class, Mary Storey will teach you the basics of making delicious fresh bread at home. She’ll demystify yeast, flours, flavors and show you simple kneading and scoring techniques that are easily adaptable for different types of doughs. While your breads are baking Mary will teach you to make a compound herb butter too!

You’ll learn three different shaping techniques (loaves, rolls and braids) and bring home TWO fresh baked loaves, compound herb butter as well as a batch of dough to bake at home. Best of all, you’ll get to sample your teacher’s bread and take home your still warm loaves to share with family and friends.

These classes are all suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.