Village Green Community Center, 26159 Dulay Rd. NE, Kingston, WA 98346
Sunday, December 4, 1-4 pm
In this class, you’ll learn the secrets of making perfect macarons. To amp them up a notch, I’ll show you how to create them in a rainbow of colors and fruit fillings to make these a stand-out dessert! They also freeze well for the holidays!
CLASS IS FULL – Join the Waiting List
Gift-Worthy Chocolate Truffles
Saturday, December 10, 10:30 am – 1:30 pm
In this class, you’ll be learning to temper chocolate, make delicious ganaches, and then dip each ganache in the tempered chocolate. Before they set, you’ll embellish them with beautiful garnishes. You’ll bring home a variety of delicious homemade truffles, beautifully boxed, plus all the recipes!
Almond and Chocolate Croissants
Sunday, January 8, 1-4 pm
In this popular class you’ll discover how to make delicious croissants at home. Since they are best when made over a two-day period, you will learn to make and laminate your own croissant dough in class, (which you will set in your fridge overnight). During the second half of the class, you will practice with dough I’ve made ahead, learning how to cut, roll, fill and bake your dough to perfection at home the next day. (Bonus: you’ll get to take home what you bake in class).
Artisan Sourdough Bread (Two days in one weekend)
Saturday, January 14, 10:30 am – 1:30 pm
Sunday, January 15, 1-4 pm
In this class you’ll be making a delicious Italian rustic loaf characterized by a chewy structured crumb with a well-developed, crunchy crust. An established sourdough starter is provided. You will learn how to feed it for future loaves and all the steps to take your dough from its beginning to its beautiful bake. During your breads’ rising and baking steps, you’ll also make some gourmet butters, jams and pesto from scratch.
Bagels Bagels Bagels!
Saturday, January 21, 10:30 am – 2:30 pm
These good old-fashioned New York bagels are flavorful, modestly sweet, and chewy with soft, shiny crusts. They are made the classic way: boiled in water for a few minutes before baking. You’ll love their slight tang and incredible textures. They are very fun to make!
Topsy Turvy Cake for a Mad Hatter Tea Party
Saturday, January 28, 10:30 am – 2 pm
In this class, you’ll make and sculpt four layers of cake in a skewed and wacky way, then roll and color vibrant fondant to finish it off. There’s no limit to what you can make!
Handmade Tortellini and Ravioli
Sunday, February 5, 1-4 pm
There’s no taste like homemade pasta! It always astounds me how a simple concordance of egg, salt, flour, and water yields deliciously tender pasta to use immediately. In this class you will also learn to handcraft and fill two Italian favorites: ravioli and tortellini as well as make a tasty tomato sauce to go with it.
Saturday, February 11, 10:30 am – 2 pm
Entremets are layered French pastries that tend to be smaller, light in taste, and visually stunning. When it comes to French baking technique, entremets are the pinnacle of skill. In this class, you’ll learn the basics to create some beautiful entremets for your Valentine or for any special occasion!
Saturday, February 18, 10:30 am – 1:30 pm
In this class, you’ll make Napoli-inspired pizza dough, homemade pizza sauce, heirloom tomatoes, fresh basil and even your own fresh mozzarella as well as learn tips and tricks to make an inspired pizza in your own home!