Ultimate Coconut Cream Pie
Always wanted to learn how to make delicious pies from scratch? Well, make taking one of Chef Keri’s Pie classes your New Year’s Resolution…it’ll be much easier to keep than remembering to take all those vitamins every day!
Pies are defined by their crusts and in this class Chef Keri will teach you the techniques to bake the perfect, flaky crust.
Coconut cream pie is a delicious coconut infused custard set in a buttery pie crust and topped with torched marshmallow meringue.
Petit Fours
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!
Petit Fours
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!
Laminated Dough 2 Part Class 2nd Day
Come along as Mary Storey unravels the secrets to Laminated Dough. On Tuesday (August 23) evening you’ll make your own batch of dough including all the book folds, beating the butter and playing with the big boy of the kitchen…the Dough Sheeter! On Wednesday (August 24) evening you’ll make three varieties of Croissant: Classic, Pain au Chocolate and Jambon et Frommage.
Laminated Dough 2 Part Class 1st Day (price includes both days)
Come along as Mary Storey unravels the secrets to Laminated Dough. On Friday (October 14, 2022 | 6PM - 9PM) evening you’ll make your own batch of dough including all the book folds, beating the butter and playing with the big boy of the kitchen…the Dough Sheeter! On Saturday (October 15, 2022 10AM-4PM) you’ll make three varieties of Croissant: Classic, Pain au Chocolate and Jambon et Frommage plus Mary will show you the secret to her two tone croissants!