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Your niece who loves to bake
Join Chef Laurie Pfalzer for two days of hands-on bread baking. Learn to make several types of bread including Whole Wheat Currant Levain, French Baguettes, Dark Rye, and Honey Oatmeal. The first day, you’ll make all of the starters for your doughs, learn the basics behind bread techniques and ingredients and have time for some discussion. The second day, get ready to roll! After mixing dough, you will learn several shaping techniques, including rolls, rounds, batards and demi-baguettes. Learn the techniques for proofing your bread and how to bake for excellent crust and crumb. Bring your bread questions — there will be time for discussion and to troubleshoot problems. You’ll leave class with just-baked bread and dough to bake at home. Vegetarian with dairy; no eggs.
Discover the unique depth of flavors and textures in whole-grain flours such as spelt, amaranth, buckwheat, whole wheat, rye and emmer farro. Learn to adjust your own recipes to include a variety of whole-grain flours. Laurie will demonstrate both sweet and savory recipes that will delight the palate with complex flavors, including Whole Wheat Onion and Gruyère Hand Pies; Walnut Amaranth Thumbprints; Buckwheat, Rosemary and Orange Shortbread; Caramel Apple Cake with Rye and Whole Spelt; and Emmer Farro with Roasted Grapes. Vegetarian with dairy and eggs.
Join one of PCC’s own cake experts to learn the tips and techniques to transform cake layers into structures of art. Nicole will begin with how to create the smoothest frostings, one buttercream and one vegan, and show you how to apply smooth sides and tops with both round and square cakes. Then comes the fun part — creating different looks with a variety of piping tips, filigrees and decorations. Using the tools provided, you'll get to practice decorating your own Red Velvet or Vegan Chocolate Cupcakes. Vegetarian and vegan options.
Discover the savory side of pastry! Chef Laurie will share techniques for preparing classic and original savory pastries using amazingly flexible doughs for an appetizer, a main course and even a savory dessert. Learn to work with puff pastry, phyllo and pâte à choux. She will demonstrate Mascarpone and Pickled Beet Puffs; and Cheese Soufflé with Roasted Apples and Beecher’s Flagship Cheddar. Then we will work together to create Winter Squash Phyllo Purses with Apple Cardamom Drizzle; and Mushroom Duxelles in Vol-au-vents (puff pastry). Learn all of the basic handling tips so that working with these doughs at home will be a snap. Vegetarian with dairy and eggs.
The smell of freshly baked bread wafting through the house is a bedrock of good memories. Come join us to learn more about the time-honored skill of bread making and the science behind it. Each participant will make a mini-size loaf of Oatmeal Sunflower Bread, while learning the proper technique to mix, knead, shape and bake the dough. Using a basic Whole-wheat Bread dough recipe, Ronit will demonstrate variations and different shaping techniques such as rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with optional dairy; no eggs.