Baking & Patisserie
Baking & Patisserie
The smell of caramelized sugar calls to you like no other. The whiff of fresh bread made from
your hands transports your soul. This is what baking and pastry work is all about. Renewal,
creativity, solace. Join us as we explore the nuances of flour, sugar, eggs and water. There's
no turning back! Class size is limited with pre-registration required.
Tuesday, March 2nd, 2010
Chef Joy Jameson
6pm - 9pm
The secret of great artisan pizza lies in your hands. Pick the best ingredients, combine it with the magic offlour, water and yeast and wonderful alchemy occurs. Join Chef Joy on this wonderful adventure of
creating your own artisan pizza. Bring an apron, closed toe shoes, chef's knife, cookie sheet, a hearty
appetite and containers to take your leftovers home!
Thursday, March 4th, 2010
Chef Susan Jasin
10am - 1pm
Join us as we explore the world of savory tarts and tartlets, their doughs, fillings and baking techniques. Bring an apron, closed toe shoes, rolling pin, a whisk and 1 8" tart pan and 2 tartlet pasn to bake and carry
your creations home.
Saturday, March 6th, 2010
Chef Joy Jameson
1:30pm - 4:30pm
Did you know that the dough used to create magnificent eclairs, profiteroles and creme puffs was called pate a choux? This wonderful pastry dough is very versatile and is used in both sweet and savory
applications. Join us as we learn the fine art of Pate a Choux and all it has to offer. Bring an apron, closed
toe shoes, large wooden spoon, three kitchen towels and a container to carry your creations home.
Thursday, March 11th, 2010
Chef Susan Jasin
6pm - 9pm
The smell of fresh baked bread has no rival. Making bread isn't difficult, it just requires patience, a little knowledge of chemistry and the desire to create magic with the ingredients at hand. Join us as we venture
into the world of bread. Bring an apron, closed toe shoes, 3 dish towels and containers to take your
creations home.
Saturday, March 13th, 2010
Chef Joy Jameson
1:30pm - 4:30pm
We've all seen those beautiful meringues. Perfectly shaped, crunchy and airy. But how do they make them and how difficult they must be! Join us as we teach you to make one of the most delectable and magical
desserts a pastry chef could make. You'll learn the basics and all the secrets to making meringue; how to
pipe it into cookies and shapes, as well as, how to properly dip and finish the cookies. Bring an apron, hand
mixer, and containers to carry your creations home.
Monday, March 15th, 2010
Deanna Smith
6pm - 9pm
Living gluten free takes more than just eliminating it from your baked goods. Join Deanna Smith for an evening of eye opening revelation and learn what it really means to be gluten free, how gluten can affect your
health and the quality of your life. You'll learn simple techniques to help you become more aware of the
hidden sources of gluten and what you need to do to live a healthier lifestyle.
Tuesday, March 16th, 2010
Executive Chef Arleen Lloyd
6pm - 9pm
Delectably smooth and creamy, no other dessert compares to cheesecake. This perfect
combination of cream cheese, eggs, sugar and love are what dreams are made of. Join us as
we make our way through all that is cheesecake, the fillings, the crusts and the toppings.
Please bring an apron, a chef's knife and two, 8 or 9 inch spring form pans to bake your
cheesecakes in.
Thursday, March 18th, 2010
Chef Susan Jasin
10am - 1pm
Buttery, flaky and ohhh soo delicious, croissants are the magic of layers of flour and butter. Join Chef Susan as she teaches you the secrets behind making the best croissants ever. Bring an apron, closed toe shoes,
rolling pin and containers to take your creations home.
Friday, March 19th, 2010
Chef Joy Jameson
10am - 1pm
Tiramisu is one of the most decadent of Italian desserts. So, special that many families and restaurants guard their secret recipes. The secret lies in the perfect blend of ingredients, the right amount of espresso
and the hint of sweetness of chocolate. Join Chef Joy as she teaches you the time honored tradition of
creating the perfect tiramisu. Bring an apron, closed toe shoes, and containers to carry your creations home.
Monday, March 22nd, 2010
Chef Joy Jameson
10am - 1pm
There is nothing more delectable than Italian cookies. These buttery sweet, melt in your mouth delights are very popular gifts that any hostess will be thrilled to receive. Join us as we journey to Italy and learn
the secrets of making great Italian cookies. Bring an apron, closed toe shoes, rolling pin and a container to
carry your creations home.
Thursday, March 25th, 2010
Chef Susan Jasin
10am - 1pm
Join Chef Susan and learn to create this chocolate lover's delight so rich and decadent it's truly sinful! Her Chocolate Lovers Marbelized Velvet Tart and Black & White Mascarpone Parfait will leave you hungry for
more. Bring an apron, closed toe shoes, 1 tart pan and 1 deep dish container to create the parfait in.
Saturday, March 27th, 2010
Executive Chef Arleen Lloyd
1:30pm - 4:30 pm
Easter baskets are a time honored tradition usually purchased at your local grocery store as an afterthought. Join us as we teach you to make a one of a kind, completely edible easter basket that will astound everyone
on Easter morning. Bring an apron, closed toe shoes, 1 stainless steel mixing bowl and a box to carry your
creation home.
Monday, March 29th, 2010
Chef Joy Jameson
10am - 1pm
Italy's desserts are known for their luscious nature and rich textures. Join Chef Joy as she teaches you the wonders of panna cotta, cannoli and mascarpone mousse. Bring an apron, closed toe shoes, and
containers to carry your creations home.
Thursday, April 1st, 2010
Chef Susan Jasin
6pm - 9pm
Join Chef Susan on an exploration into the world of fondant. Learn what the different types are, how they are used and what techniques are necessary to be successful the first time around. Bring an apron, closed toe
shoes and an 8 inch unfrosted cake to decorate.
TBA
Executive Chef Arleen Lloyd
6pm - 9pm
Chocolate Mousse, Chocolate Molten Cake, Creamy Cheesecake oohhh so sinful yet sooo low carb! Join us as we take you on a low carb dessert journey where your sweet tooth will sing with glee as you learn the how
to's of creating desserts that are perfect for your lifestyle!
TBA
Executive Chef Arleen Lloyd
10am - 1pm
Explore the world of the artisan baker where the combination of a few choice ingredients and the perfect touch of one’s hands create the most splendid alchemy. Learn the time honored techniques of making
breads that are truly your own. Bring an apron, closed toe shoes, chef knife and containers to transport your
creations home.
TBA
Chef Susan Jasin
6pm - 9pm
Sometimes you just want a cupcake but don't want to bake from scratch. Join us as we teach you how to "doctor" boxed cake mixes and turn them into delicious cupcakes your sweetheart will love. You'll learn the
techniques of making, flavoring and coloring buttercream frosting, as well as, make delectable chocolate
ganache. Then learn how to make your cupcakes "party ready" with decorating techniques that only a pastry
chef knows! Bring an apron, closed toe shoes, hand mixer, offset spatula and containers to take your
creations home.
TBA
Chef Susan Jasin
6pm - 9pm
Everyone loves cake, especially a fabulous cake! Learn the fundamentals of creating
the most delectable cakes you have ever eaten. We’ll explore the “how to” of recipes,
frostings, and what it takes to design the most incredible creations fit for any occasion.
Bring an apron, chef knife, hand held mixer and containers to transport your creations home.
TBA
Chef Joy Jameson
10am - 1pm
You've learned how to make eclairs and creme puffs,now it's time to expand your knowledge of pate a choux. Learn how to make the famous cream filled "wedding" swans and make savory puffs called gourgeres.
Bring an apron, closed toed shoes, a large wooden spoon, three kitchen towels and a container to carry your
creations home.
Coming Soon
Alchemy of the Hearth explore the magic of cooking
The smell of caramelized sugar calls to you like no other. The whiff of fresh bread made from
your hands transports your soul. This is what baking and pastry work is all about. Renewal,
creativity, solace. Join us as we explore the nuances of flour, sugar, eggs and water. There's
no turning back! Class size is limited with pre-registration required.
 | Artisan Pizza Fee: $50.00 |
Chef Joy Jameson
6pm - 9pm
The secret of great artisan pizza lies in your hands. Pick the best ingredients, combine it with the magic of
creating your own artisan pizza. Bring an apron, closed toe shoes, chef's knife, cookie sheet, a hearty
appetite and containers to take your leftovers home!
| Savory Tarts Fee: $50.00 |
Chef Susan Jasin
10am - 1pm
Join us as we explore the world of savory tarts and tartlets, their doughs, fillings and baking techniques.
your creations home.
| Eclairs & Creme Puffs Fee: $50.00 |
Chef Joy Jameson
1:30pm - 4:30pm
Did you know that the dough used to create magnificent eclairs, profiteroles and creme puffs was called
applications. Join us as we learn the fine art of Pate a Choux and all it has to offer. Bring an apron, closed
toe shoes, large wooden spoon, three kitchen towels and a container to carry your creations home.
| Bread Baking for the Beginner Fee: $50.00 |
Chef Susan Jasin
6pm - 9pm
The smell of fresh baked bread has no rival. Making bread isn't difficult, it just requires patience, a little
into the world of bread. Bring an apron, closed toe shoes, 3 dish towels and containers to take your
creations home.
| Meringue Magic Fee: $65.00 |
Chef Joy Jameson
1:30pm - 4:30pm
We've all seen those beautiful meringues. Perfectly shaped, crunchy and airy. But how do they make them
desserts a pastry chef could make. You'll learn the basics and all the secrets to making meringue; how to
pipe it into cookies and shapes, as well as, how to properly dip and finish the cookies. Bring an apron, hand
mixer, and containers to carry your creations home.
| Gluten Not Included - The Whole Story Fee: $ 65.00 |
Deanna Smith
6pm - 9pm
Living gluten free takes more than just eliminating it from your baked goods. Join Deanna Smith for an
health and the quality of your life. You'll learn simple techniques to help you become more aware of the
hidden sources of gluten and what you need to do to live a healthier lifestyle.
| Just Cheesecake Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Delectably smooth and creamy, no other dessert compares to cheesecake. This perfect
combination of cream cheese, eggs, sugar and love are what dreams are made of. Join us as
we make our way through all that is cheesecake, the fillings, the crusts and the toppings.
Please bring an apron, a chef's knife and two, 8 or 9 inch spring form pans to bake your
cheesecakes in.
| The Craft of Croissants Fee: $50.00 |
Chef Susan Jasin
10am - 1pm
Buttery, flaky and ohhh soo delicious, croissants are the magic of layers of flour and butter. Join Chef Susan
rolling pin and containers to take your creations home.
| Tiramisu Fee: $65.00 |
Chef Joy Jameson
10am - 1pm
Tiramisu is one of the most decadent of Italian desserts. So, special that many families and restaurants
and the hint of sweetness of chocolate. Join Chef Joy as she teaches you the time honored tradition of
creating the perfect tiramisu. Bring an apron, closed toe shoes, and containers to carry your creations home.
| Italian Cookies Fee: $50.00 |
Chef Joy Jameson
10am - 1pm
There is nothing more delectable than Italian cookies. These buttery sweet, melt in your mouth delights are
the secrets of making great Italian cookies. Bring an apron, closed toe shoes, rolling pin and a container to
carry your creations home.
| Chocolate Lovers Velvet Tart Fee: $50.00 |
Chef Susan Jasin
10am - 1pm
Join Chef Susan and learn to create this chocolate lover's delight so rich and decadent it's truly sinful! Her
more. Bring an apron, closed toe shoes, 1 tart pan and 1 deep dish container to create the parfait in.
| The Easter Basket Fee: $65.00 |
Executive Chef Arleen Lloyd
1:30pm - 4:30 pm
Easter baskets are a time honored tradition usually purchased at your local grocery store as an afterthought.
on Easter morning. Bring an apron, closed toe shoes, 1 stainless steel mixing bowl and a box to carry your
creation home.
| Italian Desserts Fee: $65.00 |
Chef Joy Jameson
10am - 1pm
Italy's desserts are known for their luscious nature and rich textures. Join Chef Joy as she teaches you the
containers to carry your creations home.
| Fondant for Beginners Fee: $50.00 |
Chef Susan Jasin
6pm - 9pm
Join Chef Susan on an exploration into the world of fondant. Learn what the different types are, how they are
shoes and an 8 inch unfrosted cake to decorate.
| Low Carb Luscious Desserts Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Chocolate Mousse, Chocolate Molten Cake, Creamy Cheesecake oohhh so sinful yet sooo low carb! Join us
to's of creating desserts that are perfect for your lifestyle!
| Flour & Water Fee: $65.00 |
Executive Chef Arleen Lloyd
10am - 1pm
Explore the world of the artisan baker where the combination of a few choice ingredients and the perfect
breads that are truly your own. Bring an apron, closed toe shoes, chef knife and containers to transport your
creations home.
| Sweetheart Cupcakes Fee: $50.00 |
Chef Susan Jasin
6pm - 9pm
Sometimes you just want a cupcake but don't want to bake from scratch. Join us as we teach you how to
techniques of making, flavoring and coloring buttercream frosting, as well as, make delectable chocolate
ganache. Then learn how to make your cupcakes "party ready" with decorating techniques that only a pastry
chef knows! Bring an apron, closed toe shoes, hand mixer, offset spatula and containers to take your
creations home.
| Party Perfect Cakes Fee: $50.00 |
Chef Susan Jasin
6pm - 9pm
Everyone loves cake, especially a fabulous cake! Learn the fundamentals of creating
the most delectable cakes you have ever eaten. We’ll explore the “how to” of recipes,
frostings, and what it takes to design the most incredible creations fit for any occasion.
Bring an apron, chef knife, hand held mixer and containers to transport your creations home.
| Beyond Eclairs & Creme Puffs Fee: $50.00 |
Chef Joy Jameson
10am - 1pm
You've learned how to make eclairs and creme puffs,now it's time to expand your knowledge of pate a choux.
Bring an apron, closed toed shoes, a large wooden spoon, three kitchen towels and a container to carry your
creations home.
Coming Soon
| Trifles | |
| Pastry Cream, Puddings and Whipped Creams | |
| How to Decorate a Cake | |
| Wedding Cakes |
Alchemy of the Hearth explore the magic of cooking
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |