Events & Tastings

Feb
21
2020
10:30 am to 11:00 am
$10.00

It’s never too soon to start honing your expert palate, so we’re super excited to announce that we’re bringing our popular JUST FOR KIDS tasting events to an even younger audience! We’ll be reading The Old Woman Who Lived in a Vinegar Bottle: A British Fairy Tale and then tasting a few of our favorite foods! The best part for us is that we’ll be teaching your kids to taste the food like an expert – using the 5 steps to tasting great food.

4 seats left!
Feb
21
2020
1:00 pm to 5:00 pm
$110.00

This class takes you all the way back to the origin of bread. Flatbreads have been around since humans first picked wheat off the stalk and decided to grind it and heat it. In this class you’ll make whole wheat tortillas*, za'atar bread, and einkorn naan; and we’ll demonstrate how to make a proper matzo. Learn everything you need to know to make these versatile, full-flavored breads.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a dozen flatbreads and great coupons.

*We use lard in this one, but if that doesn't work with your dietary needs we can substitutebutter. Just let us know ahead of time.

Feb
21
2020
1:00 pm to 5:00 pm
$130.00

While working with with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: hands-on mixing and shaping of our Dinkelbrot, a spelt flourand sunflower seed loaf; a mixing demo and hands-on shaping of Wurzelbrot, a rye and wheat baguette; and hands-on mixing and shaping of Vinschgauer, a savory seasoned mountain roll delicious with ham and cheese. You might want to have some at home ready for your return from class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two baguettes, two loaves, 6 large rolls, and great coupons.

What our guests have to say about this class:

Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.

Feb
21
2020
6:30 pm to 8:30 pm
$45.00

Part comfort food, part elegant appetizer, meet Fondue and Raclette, melting cheeses from the Swiss. Join us for a cozy demonstration and tasting. Go home with all the recipes and share your love of melting cheeses at home.

Feb
22
2020
8:00 am to 12:00 pm
$130.00

One of our most popular classes! Your family and house guests won't soon forget waking up to the aroma of butter, cinnamon, andbrown sugar from freshly baked sweet rolls. Join us and find out how it's done. Learn the basic techniques of creating a sweet dough, including mixing, kneading and rolling, hand-shaping your rolls, and properly proofing them. We'll also demonstrate how to make pecan sticky buns, a staff favorite. Wait until you taste these warm from the oven in class!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, dough to bake at home later, a half dozen big cinnamon rolls and a cinnamon roll wreath you made in class, plus great coupons.

What our guests have to say about this class:

I've been baking for years and have worked in a bakery—I just love learning new tricks I might not know. —Barb S.

The cinnamon rolls were as light as pillows and the taste was pure heaven. —Joyce S.

Such a nice experience! I don't have much baking experience and I loved every minute of it! —Jolie S.

This was my best class yet, out of probably a dozen. I love the versatility of what I can do with the dough. —Beth S.

Feb
22
2020
8:00 am to 12:00 pm
$110.00

Ever wonder how those smooth fancy fondant-covered cakes are made? What exactly IS fondant anyway? In this class, we take you through the steps of making your own fondant that actually tastes good.That’s right, fresh handmade fondant from scratch! We'll show you the basic techniques for coloring, shaping, and cutting out fondant. Then you'll split, fill, cover, and decorate your own cake to take home. The next time there’s a birthday in your house, you’ll know how to make a cake that will leave everyone asking, “How did you DO that?!”

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a 6-inch cake you decorated in class, fondant to use later, and great coupons.

What our guests have to say about this class:

A perfect balance between instruction and practice. —Carolina T.

Feb
22
2020
8:00 am to 12:00 pm
$130.00

Happy Mardi Gras! Learn the quintessential Mardi Gras centerpiece dessert, two ways. First, the original and elegant French version made with puff pastry and almond paste. Get the slice with the whole almond inside and you’re crowned king (or queen) of the party. Second, the more recognized New Orleans version drizzled with green, yellow and purple icing. Receive the slice with the plastic baby, and good luck is yours.

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.

Feb
22
2020
1:30 pm to 5:30 pm
$130.00

Few beverages have the long, storied history of beer and fewer yet inspire such devotion, but beer’s not just for drinking! In this class we’ll be baking an oats & blonde ale bread, beer cornbread, apricot beer scones and beer crackers that are sure to become some of your favorites to make at home! You'll want to throw a party to impress your friends right away!

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, a loaf of bread, a pan of cornbread, a dozen scones, four dozen crackers and great coupons.

Feb
22
2020
3:00 pm to 5:00 pm
$45.00

Do you know which wine to pair with that triple cream brie? We do! Join us for an evening of tasting and exploration with our wine-loving cheesemongers. We'll try a spectrum of wines from Laurentide Wines paired with artisan cheeses to show off a variety of styles and pairing types. Bread and additional accompaniments will be provided. This tasting is for cheese lovers 21+.

Feb
23
2020
8:00 am to 12:00 pm
$130.00

Happy Mardi Gras! Learn the quintessential Mardi Gras centerpiece dessert, two ways. First, the original and elegant French version made with puff pastry and almond paste. Get the slice with the whole almond inside and you’re crowned king (or queen) of the party. Second, the more recognized New Orleans version drizzled with green, yellow and purple icing. Receive the slice with the plastic baby, and good luck is yours.

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class and great coupons.