2024: Baker's Dozen Baking Series

2024 Baker’s Dozen Baking Series

***PLEASE REVIEW THE CANCELLATION POLICY BEFORE BOOKING. THIS CLASS IS NON-REFUNDABLE***⬆️

Each week will feature a different lesson on the science, chemistry and core elements of baking. Learn how to know if that recipe on the internet will work just by reading it! Then feel confident enough to make the changes that are necessary to make it a success.  This class is designed to increase your overall baking knowledge, help you feel more confident and start making baked goods that will make everyone swoon.

In these 4-hour workshops we’ll slow down our baking classes so that we have plenty of time to focus on our technique, have time to properly chill (if needed) and bake.  That means no rushing and no pressure, just relaxed baking time! If you struggle with organization, timing and multi-tasking this class will also help you learn how to prioritize and group tasks to make the most of your time in the kitchen!

And, of course, we’ll be talking HIGH ALTITUDE – almost every single week.  Learn how to adjust recipes so that you can have sea level results living in the clouds.

Sunday, September 15: 1pm-5pm

Week 8: Tart Week - $85 per person

We’re moving from pie right into tarts!  Learn how a shortcrust differs from a pie crust and two different ways to make them.  We’ll do an all-butter tart crust for our Fruit Tart and an Almond Crust for our Torta di Ricotta.  You’ll also learn how to make a classic pastry cream and fruit glaze for the fruit tart and we’ll even make our own ricotta for the torta.  You’ll make fillings and toppings with a partner, but each person will make their own crust and take home their very own tarts.

 On the menu:

• Classic Fruit Tart
• Torta di Ricotta

Sunday, October 20: 1pm-5pm

Week 9: Rough Puff Pastry Week- $85 per person

We’re finishing our pastry quarter strong! It’s time to learn how to make your own puff pastry, at home!  Did you know that most commercial grocery store brands of puff pastry use oil and not butter?  No more!  This rough puff is a shortcut, but better than anything that you can buy!  Learn how to laminate dough, what a “turn” means and how to make sure that your butter doesn’t leak out while baking.  Each person will make a batch of a 4-turn rough puff and an 8-turn rough puff so that you can see the difference just a few turns can make!  You’ll make fillings with a partner, but each person will make their own crust and take home their very own turnovers and pastelitos.

 On the menu:

• Apple Turnovers
• Pastelitos (Puerto Rican Guava Pastries)

Sun, Nov 3, 1pm-5pm

Yeasted Breads:

Learn more about breads, yeast and how to make delicious light and airy breads at altitude! In this class we’ll go over the difference between skillet breads and yeasted loaves, proper proofing and rising, how to adjust breads for altitude and more. For our crumpets we will make a batter that is proofed and then griddled – and if you’ve never had them they are a real treat! For our potato bread we will learn how to work with breads that require a double rise and also learn how to form a bread loaf for slicing. Plus, each group will make a different topping for our breads that we can enjoy with our snack.  (A few of the toppings will vary depending on the reschedule date – I’ll go seasonal).

On the menu:

• Crumpets
• Potato Bread
• 4 Toppings: Seasonal Jam, Easy Devonshire Cream, Quick & Easy Marmalade & Seasonal Citrus Curd

4^th Quarter: Candy & Confections

Sunday, Nov 17: 1pm-5pm

Week 10: Chocolate Week - $85 per person

It’s everyone’s favorite (except Cortney’s – she doesn’t love chocolate), but she LOVES to teach it!  In this class we’ll talk about the differences in types and percentages of chocolates, what exactly white chocolate is and how to know when to use each type.  We’ll also be learning how to temper chocolate to make a stable, smooth and shiny chocolate coating for our candies.  Each person will take home all of their own candies but will make a filling with your partner.

 On the menu:

• Classic Chocolate Truffles: Ganache Filling coated with tempered chocolate and drizzled with white chocolate
• Marshmallow & Caramel Bonbons: We’ll use chocolate molds for our bonbons and make our marshmallow crème filling and caramel from scratch before we fill!

Sunday, December 1^st: 1pm-5pm

Week 12: Candy Week - $85 per person

The holidays are coming and that means baking!  And nothing is harder to perfect at our altitude than classic candies.  Have you made a fudge that ended up grainy, or even worse, never set at all? Or have you made toffee that is blonde or burnt?  This class will go over proper temperatures for these candies at our altitude and how to know how to adjust for ALL of your holiday goodies.  Learn how tiny differences can make your candy a world apart!  Each person will make a batch of candy to take home!

 On the menu:

• Classic Chocolate Fudge (with a fun mix in bar available!)
• Butter Toffee: Customizable for each person with chocolate or nuts

Sunday, December 15^th: 1pm-5pm

Bonus Week: The Grande Finale:  Croquembouche – $125 per person

You made it!  We’re all done with our baking series and it’s time for a bit of fun.  In our last week (only available to those registered for our full Baker’s Dozen Series) we put what we learned to work.  We’ll make pate choux buns, pipe them full of pastry cream, dip them in caramel and build a tower!  At the very end we’ll also be making spun sugar to finish off our creations. Each person will make their own croquembouche to take home – Cortney will have one to sample to celebrate!

 On the menu:

• Croquembouche – Choux Buns/Pastry Cream/Caramel for Sugar Work