Welcome to advanced baking! In this 4 day series we'll dive deep into lamination, baking, and decorating! Cake Baking & Decoration will be covered in Days 1 & 2, and Croissants will be covered in Days 3 & 4. 

MONDAY & TUESDAY - CAKE BAKING & DECORATING!

You'll spend Monday and Tuesday perfecting cakes, from batters to baking and decorating. You'll master baking vanilla and chocolate cakes on Day 1 and perfect buttercream, layering, masking and decorating your works of art on Day 2.

CHOCOLATE CAKE

VANILLA BEAN CAKE 

BUTTERCREAM FROSTING 

GANACHE 

DECORATING TECHNIQUES

WEDNESDAY & THURSDAY - CROISSANTS

Let's laminate! Learn to make classic croissants with us as you make your own book of croissant dough, fold in the butter and roll out, shape, proof and bake your way to professional-level laminated dough. You'll learn the science behind enriched dough, master a variety of shaping techniques and improve your skills with tips and tricks from a professional. Please bring a large roasting pan or box to carry your baker’s dozen croissants home on Day 4.

PAIN AU CHOCOLAT

BRIOCHE

LAMINATING, SHAPING AND PROOFING 

Bonjour! Learn French patisserie classics during this week-long adventure in notre cuisine. Your jeune boulangers will work with a partner to knead, fold, whisk and decorate a wide array of pastries (and maybe learn a little français along the way). We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ MarketPlease bring a large, open box to class to bring all the warm pastries and breads home safely.

MONDAY - CREPES AND CROQUE MONSIEUR

CREPES WITH SEASONAL FRUIT COMPOTES

CROQUE MONSIEUR 

MORNAY SAUCE

TUESDAY -  GALETTES

PATE BRISEE (FLAKY DOUGH)

CREME PATISSIERE

FRANGIPANE

SEASONAL FRUIT GALETTES

WEDNESDAY -  TARTS

PATE SUCREE

LEMON CUSTARD

MERINGUE

SEASONAL BERRY TARTS

THURSDAY - CREAM PUFFS

CRAQUELIN

CHOUX A LA CREME

ECLAIRS

FRIDAY -  MACARONS

MACARONS

SALTED CARAMEL

GANACHE

Your parents wont need to tell you to eat more veggies after this week, because you'll be the master of making the most delicious vegetarian dishes! Join Chef John Pitblado for five days learning essential vegetarian dishes you'll be cooking for years to come.

DAY 1 - JAPAN

Ginger Cauliflower Gyoza

Braised Baby Bok Choy

Japanese Cold Rice Salad w/ Veggies

DAY 2 – THE MIDDLE EAST

Fava Bean Hummus w/ Blistered Green Beans & Eggplant

Mediterranean Dill Salad

Housemade Pita Bread

DAY 3 – INDIAN

Chickpea & Summer Squash Tikka Masala

Aalo Zeera

Mango, Chili and Cucumber Salad

DAY 4 – MEXICO

Green Mole Enchiladas w/ Spinach & Mushrooms

Caldo Beans with Confetti Peppers

Roasted Corn, Tomato and Avocado Salad

Pickled Red Onions

DAY 5 – ITALY

Hand-Made Vegan Semolina Pasta (Orecchiette, Fusili & Pappardelle) 

Classic Marinara

Grilled Zucchini & Sweet Pepper Salad

Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

DAY 1 - MUFFINS & SCONES

Berry Muffins, Cream Scones, Homemade Butter

DAY 2 – COOKIES & BROWNIES

Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies

DAY 3 – CUPCAKES & FROSTING

Vanilla Cupcakes, Chocolate Cupcakes, Buttercream Frosting, Decorating

DAY 4 – BAGELS & SCHMEARS

Bagel Dough, Various Toppings, Creamy Schmears

DAY 5 – BLUEBERRY GALETTES

Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream

Let’s get baking! Join us for 5 days of learning the science and craft of baking. Each sweet baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

MONDAY -  BREAKFAST PASTRIES

COFFEE CAKE

SCONES

BUTTERMILK PANCAKES

TUESDAY - COOKIES & BROWNIES

SNICKERDOODLES

BROWN SUGAR BROWNIES

LEVAIN-STYLE CHOCOLATE CHUNK COOKIES

WEDNESDAY -  BAGELS & PRETZELS

HOMEMADE BAGELS

SOFT PRETZELS

CREAM CHEESE AND CHIVE SPREAD

THURSDAY -  BREADS!

MILK BREAD

CONCHAS

CINNAMON ROLLS

FRIDAY -  HAND PIES

ALL-BUTTER PIE DOUGH

SEASONAL BERRY HAND PIE FILLING

VEGGIE POT PIE FILLING

Travel the world and eat like a local in this 5 day series cooking classic street dishes from different regions! Join Chef John Pitblado for five days learning delicacies you'll be cooking for years to come.

DAY 1 - THAILAND

Grilled Pork Skewers

Pad Thai

Chili Lime Dipping Sauce

DAY 2 – MEXICO

Street Tacos

Tomatillo Cilantro Salsa Verde

Corn Tortillas

Carne Asada

DAY 3 – MIDDLE EAST

Traditional Falafel

Hummus

DAY 4 – VENEZUELA

Arepas

Black Bean & Cheese Filling

DAY 5 – FRANCE

Crepes

Crepe Batter

Mushroom Beggar's Purses

Calling all sous chefs! Join us for five days of learning how to prep, cook, eat and clean as we tour the world of food. Our 2- ½ hour classes are brimming with hands-on learning, from making handmade tortillas to discovering the origins of pasta. Students will work with a partner to season, sautee and serve their way to confidence in the kitchen. Our chefs also focus on teaching future chefs how serve their peers, help one another and work together to clean their workspaces. We will be cooking with Organic, grass-fed dairy from Straus Family Creamery, masa from Masienda and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring containers to take home any leftover food.

DAY 1 - PASTA

Handmade Pasta, Seasonal Sauce, Market Salad

DAY 2 – TACOS

Handmade Tortillas, Pollo Asada, Guacamole, Rice & Beans

DAY 3 – CHINESE DUMPLINGS

Chicken & Chive Potstickers, Veggie Stir Fry

DAY 4 – CHEESEBURGERS

Homemade Burger Patties, Magic Sauce, Oven Baked Fries

DAY 5 – MEDITERRANEAN

Homemade Pita Bread, Hummus, Classic Greek Salad

Let’s open a bakery! We’re baking up a storm as we perfect batters, fillings and fine tune our decorating skills in this week-long program. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

MONDAY -  DROP & BAR COOKIES

BUTTERSCOTCH BLONDIES

CLASSIC CHOCOLATE CHIP COOKIES

OATMEAL RAISIN COOKIES

TUESDAY - CUPCAKES!

(YOU'LL ALSO BE BAKING THE LAYER CAKES FOR DAY 3)

DEVIL'S FOOD CUPCAKES

CONFETTI CUPCAKES

AMERICAN BUTTERCREAM

WEDNESDAY -  CAKE DECORATING

CUTTING CAKE LAYERS

SWISS MERINGUE BUTTERCREAM

CRUMB COATING AND PIPING

THURSDAY - CLASSIC COOKIES

HOMEMADE OREOS WITH VANILLA BUTTERCREAM

MADELEINES

COCONUT MACAROONS

FRIDAY - PIES

ALL-BUTTER PIE DOUGH

CRIMPED AND LATTICE-TOPPED BLUEBERRY PIES

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for five days of working the line! You'll pick up knife skills, plating, and learn essential techniques used for cooking a variety of dishes. 

MONDAY - SOUP AND SALAD/ KNIFE SKILLS

CREAMY POTATO LEEK SOUP

FATOOSH SALAD WITH TOASTED PITA

TUESDAY - SAUCE TECHNIQUE

ROAST CHICKEN WITH PAN SAUCE

BECHAMEL (MAC N CHEESE)

ROMESCO

CHIMICURRI SAUCE

KALE PESTO

WEDNESDAY - EGG TECHNIQUE

FRY, POACH AND SCRAMBLE EGG

FRENCH STYLE OMELET

EGGS BENEDICT 

HOLLANDAISE SAIUCE

THURSDAY - CHICKEN TECHNIQUE

ZA'ATAR CHICKEN BREAST WITH MINT CUCUMBER AND TOMATO SALAD

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND SHALLOTS

LEMONGRASS CHICKEN PAILLARD WITH GINGER KALE SALAD

BREAK DOWN DEBONE FULL CHICKEN DEMO

FRIDAY - BEEF TECH

SWEET AND SPICY SKIRT STEAK

NY STEAK 

FENNEL APPLE SALAD

HORSERADISH MASHED POTATOES

Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

DAY 1 - MUFFINS & SCONES

Berry Muffins, Cream Scones, Homemade Butter

DAY 2 – COOKIES & BROWNIES

Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies

DAY 3 – CUPCAKES & FROSTING

Vanilla Cupcakes, Chocolate Cupcakes, Buttercream Frosting, Decorating

DAY 4 – BAGELS & SCHMEARS

Bagel Dough, Various Toppings, Creamy Schmears

DAY 5 – BLUEBERRY GALETTES

Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream

Savory baking is all the rage, and we’re so excited to host your teens in this week-long baking and cooking adventure! Students will work with a partner to create everything from thin-crust pizzas to flaky biscuits. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely

DAY 1: FLATBREADS, CRACKERS, DIPS & SPREADS

DAY 2: CHEESE SOUFFLES

DAY 3: PIZZA (THIN CRUST & DEEP DISH)

DAY 4: CHEESY SCONES & BISCUITS

DAY 5: POT PIES & SAVORY GALETTES

Calling all world travelers (and eaters!) This class is for you. We'll explore the cuisines of the globe in this 5 day course where you'll be learning some authentic cuisines from overseas. 

MONDAY - CUBAN

ARROZ CON POLLO

CUBAN RICE

AVOCADO WATERCRESS SALAD

SPICED TROPICAL FRUITS

TUESDAY - SOUTHEAST ASIA

BAHN MI SANDWICH WITH QUICK PICKLES

VEGGIE SPRING ROLLS

THAI GLASS NOODLE SALAD

WEDNESDAY - RUSSIAN AND EASTERN EUROPE

PEROGI WITH CARMELIZED ONIONS

BRAISED KEILBASA WITH SWEET AND SOUR RED CABBAGE

COLD BEET BORSCH

THURSDAY - TAPAS

SPANISH TORTA WITH CHARRED ONIONS

LITTLE GEM SALAD WITH ORANGE AND MANCHEGO

TOASTS WITH TOMATO AND JAMON SERRANO

SPINACH CROQUETAS

FRIDAY - KOREAN

BIBIMBOP

WATER KIMCHI

Calling all sous chefs! Join us for five days of learning how to prep, cook, eat and clean as we tour the world of food. Our 2- ½ hour classes are brimming with hands-on learning, from making handmade tortillas to discovering the origins of pasta. Students will work with a partner to season, sautee and serve their way to confidence in the kitchen. Our chefs also focus on teaching future chefs how serve their peers, help one another and work together to clean their workspaces. We will be cooking with Organic, grass-fed dairy from Straus Family Creamery, masa from Masienda and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring containers to take home any leftover food.

DAY 1 - PASTA

Handmade Pasta, Seasonal Sauce, Market Salad

DAY 2 – TACOS

Handmade Tortillas, Pollo Asada, Guacamole, Rice & Beans

DAY 3 – CHINESE DUMPLINGS

Chicken & Chive Potstickers, Veggie Stir Fry

DAY 4 – CHEESEBURGERS

Homemade Burger Patties, Magic Sauce, Oven Baked Fries

DAY 5 – MEDITERRANEAN

Homemade Pita Bread, Hummus, Classic Greek Salad

Learn how the bean to bar process works (and make a batch of your own chocolate, from cacao beans to bar) and create perfect craft chocolate and candy bars. A complete education in the science and history of chocolate making will be covered, as well as how to create a craft chocolate operation. You will roast, winnow, grind, conch and learn how to create a small chocolate-making enterprise from home.

DAY 1: FROM 10:30AM-2:30PM PST

Day 1: Roast, Winnow and Grind Cocoa Beans

Bonjour! Learn French patisserie classics during this week-long adventure in notre cuisine. Your jeune boulangers will work with a partner to knead, fold, whisk and decorate a wide array of pastries (and maybe learn a little français along the way). We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ MarketPlease bring a large, open box to class to bring all the warm pastries and breads home safely.

MONDAY - CREPES AND CROQUE MONSIEUR

CREPES WITH SEASONAL FRUIT COMPOTES

CROQUE MONSIEUR 

MORNAY SAUCE

TUESDAY -  GALETTES

PATE BRISEE (FLAKY DOUGH)

CREME PATISSIERE

FRANGIPANE

SEASONAL FRUIT GALETTES

WEDNESDAY -  TARTS

PATE SUCREE

LEMON CUSTARD

MERINGUE

SEASONAL BERRY TARTS

THURSDAY - CREAM PUFFS

CRAQUELIN

CHOUX A LA CREME

ECLAIRS

FRIDAY -  MACARONS

MACARONS

SALTED CARAMEL

GANACHE

Travel the world and eat like a local in this 5 day series cooking classic street dishes from different regions! Join Chef John Pitblado for five days learning delicacies you'll be cooking for years to come.

DAY 1 - THAILAND

Grilled Pork Skewers

Pad Thai

Chili Lime Dipping Sauce

DAY 2 – MEXICO

Street Tacos

Tomatillo Cilantro Salsa Verde

Corn Tortillas

Carne Asada

DAY 3 – MIDDLE EAST

Traditional Falafel

Hummus

DAY 4 – VENEZUELA

Arepas

Black Bean & Cheese Filling

DAY 5 – FRANCE

Crepes

Crepe Batter

Mushroom Beggar's Purses

Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

DAY 1 - MUFFINS & SCONES

Berry Muffins, Cream Scones, Homemade Butter

DAY 2 – COOKIES & BROWNIES

Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies

DAY 3 – CUPCAKES & FROSTING

Vanilla Cupcakes, Chocolate Cupcakes, Buttercream Frosting, Decorating

DAY 4 – BAGELS & SCHMEARS

Bagel Dough, Various Toppings, Creamy Schmears

DAY 5 – BLUEBERRY GALETTES

Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream

Let’s get baking! Join us for 5 days of learning the science and craft of baking. Each sweet baker will work with a partner to mix, shape and bake these homemade favorites. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

MONDAY -  BREAKFAST PASTRIES

COFFEE CAKE

SCONES

BUTTERMILK PANCAKES

TUESDAY - COOKIES & BROWNIES

SNICKERDOODLES

BROWN SUGAR BROWNIES

LEVAIN-STYLE CHOCOLATE CHUNK COOKIES

WEDNESDAY -  BAGELS & PRETZELS

HOMEMADE BAGELS

SOFT PRETZELS

CREAM CHEESE AND CHIVE SPREAD

THURSDAY -  BREADS!

MILK BREAD

CONCHAS

CINNAMON ROLLS

FRIDAY -  HAND PIES

ALL-BUTTER PIE DOUGH

SEASONAL BERRY HAND PIE FILLING

VEGGIE POT PIE FILLING

Do you dream of owning a restaurant or food truck someday? Join Chef John Pitblado for five days of working the line! You'll pick up knife skills, plating, and learn essential techniques used for cooking a variety of dishes. 

MONDAY - SOUP AND SALAD/ KNIFE SKILLS

CREAMY POTATO LEEK SOUP

FATOOSH SALAD WITH TOASTED PITA

TUESDAY - SAUCE TECHNIQUE

ROAST CHICKEN WITH PAN SAUCE

BECHAMEL (MAC N CHEESE)

ROMESCO

CHIMICURRI SAUCE

KALE PESTO

WEDNESDAY - EGG TECHNIQUE

FRY, POACH AND SCRAMBLE EGG

FRENCH STYLE OMELET

EGGS BENEDICT 

HOLLANDAISE SAIUCE

THURSDAY - CHICKEN TECHNIQUE

ZA'ATAR CHICKEN BREAST WITH MINT CUCUMBER AND TOMATO SALAD

BRAISED CHICKEN THIGHS WITH MUSHROOMS AND SHALLOTS

LEMONGRASS CHICKEN PAILLARD WITH GINGER KALE SALAD

BREAK DOWN DEBONE FULL CHICKEN DEMO

FRIDAY - BEEF TECH

SWEET AND SPICY SKIRT STEAK

NY STEAK 

FENNEL APPLE SALAD

HORSERADISH MASHED POTATOES

Calling all sous chefs! Join us for five days of learning how to prep, cook, eat and clean as we tour the world of food. Our 2- ½ hour classes are brimming with hands-on learning, from making handmade tortillas to discovering the origins of pasta. Students will work with a partner to season, sautee and serve their way to confidence in the kitchen. Our chefs also focus on teaching future chefs how serve their peers, help one another and work together to clean their workspaces. We will be cooking with Organic, grass-fed dairy from Straus Family Creamery, masa from Masienda and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring containers to take home any leftover food.

DAY 1 - PASTA

Handmade Pasta, Seasonal Sauce, Market Salad

DAY 2 – TACOS

Handmade Tortillas, Pollo Asada, Guacamole, Rice & Beans

DAY 3 – CHINESE DUMPLINGS

Chicken & Chive Potstickers, Veggie Stir Fry

DAY 4 – CHEESEBURGERS

Homemade Burger Patties, Magic Sauce, Oven Baked Fries

DAY 5 – MEDITERRANEAN

Homemade Pita Bread, Hummus, Classic Greek Salad

Have you ever wished your cakes looked like a professional pastry chef

made them? Then join us for a 2-day series dedicated to perfecting your

cake making skills, and learning the secrets to making the most beautiful and delicious cakes.

Day 1 will be dedicated to baking two cakes, making fillings and discussion

and demos with lots of hints on leveling up your flavors and practicing your

piping skills. Day 2 is dedicated to Decorating and learning the tricks of the trade on how to pipe and decorate like a pro!

DAY 1:

DARK CHOCOLATE CAKE

BROWN BUTTER VANILLA BEAN CAKE

ITALIAN MERINGUE BUTTERCREAM

CLASSIC CHOCOLATE BUTTERCREAM

BITTERSWEET CHOCOLATE GANACHE

DAY 2:

BUTTERCREAM FLAVORING OPTIONS

CAKE ASSEMBLY AND CRUMB COATING

PIPING AND DECORATING TECHNIQUES

Class Time: 10:00am - 2:00pm PST

This class is for ages 16+. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. All classes are BYOB (Beer + Wine only) for guests over 21.

Let’s open a bakery! We’re baking up a storm as we perfect batters, fillings and fine tune our decorating skills in this week-long program. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

MONDAY -  DROP & BAR COOKIES

BUTTERSCOTCH BLONDIES

CLASSIC CHOCOLATE CHIP COOKIES

OATMEAL RAISIN COOKIES

TUESDAY - CUPCAKES!

(YOU'LL ALSO BE BAKING THE LAYER CAKES FOR DAY 3)

DEVIL'S FOOD CUPCAKES

CONFETTI CUPCAKES

AMERICAN BUTTERCREAM

WEDNESDAY -  CAKE DECORATING

CUTTING CAKE LAYERS

SWISS MERINGUE BUTTERCREAM

CRUMB COATING AND PIPING

THURSDAY - CLASSIC COOKIES

HOMEMADE OREOS WITH VANILLA BUTTERCREAM

MADELEINES

COCONUT MACAROONS

FRIDAY - PIES

ALL-BUTTER PIE DOUGH

CRIMPED AND LATTICE-TOPPED BLUEBERRY PIES

Calling all world travelers (and eaters!) This class is for you. We'll explore the cuisines of the globe in this 5 day course where you'll be learning some authentic cuisines from overseas. 

MONDAY - CUBAN

ARROZ CON POLLO

CUBAN RICE

AVOCADO WATERCRESS SALAD

SPICED TROPICAL FRUITS

TUESDAY - SOUTHEAST ASIA

BAHN MI SANDWICH WITH QUICK PICKLES

VEGGIE SPRING ROLLS

THAI GLASS NOODLE SALAD

WEDNESDAY - RUSSIAN AND EASTERN EUROPE

PEROGI WITH CARMELIZED ONIONS

BRAISED KEILBASA WITH SWEET AND SOUR RED CABBAGE

COLD BEET BORSCH

THURSDAY - TAPAS

SPANISH TORTA WITH CHARRED ONIONS

LITTLE GEM SALAD WITH ORANGE AND MANCHEGO

TOASTS WITH TOMATO AND JAMON SERRANO

SPINACH CROQUETAS

FRIDAY - KOREAN

BIBIMBOP

WATER KIMCHI

Let’s bake! We’re so excited to have your young bakers in class this summer to learn the science, craft and fun of baking. Students will work with a partner to mix, pour and bake their way to confidence in the kitchen. We will be baking with whole wheat flours milled in Pasadena by Grist & Toll and fresh fruits and vegetables from the Santa Monica Farmers’ Market. Please bring a large, open box to class to bring all the warm pastries and breads home safely.

DAY 1 - MUFFINS & SCONES

Berry Muffins, Cream Scones, Homemade Butter

DAY 2 – COOKIES & BROWNIES

Classic Chocolate Chip Cookies, Brown Sugar Brownies, Oatmeal Raisin Cookies

DAY 3 – CUPCAKES & FROSTING

Vanilla Cupcakes, Chocolate Cupcakes, Buttercream Frosting, Decorating

DAY 4 – BAGELS & SCHMEARS

Bagel Dough, Various Toppings, Creamy Schmears

DAY 5 – BLUEBERRY GALETTES

Flaky Pie Dough, Blueberry Filling, Hand-Whipped Cream

Let's laminate! Learn to make classic croissants with us as you make your own book of croissant dough, fold in the butter and roll out, shape, proof and bake your way to professional-level laminated doughs. You'll learn the science behind enriched doughs, master a variety of shaping techniques and improve your skills with tips and tricks from a professional. Please bring a large roasting pan or box to carry your baker’s dozen croissants home on Day 2.

CROISSANTS

Pain Au Chocolat
Brioche
Laminating, Shaping and Proofing 

Class Time: 9:30am - 2:30pm PST

This class is for ages 16+. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. All classes are BYOB (Beer + Wine only) for guests over 21.

 Take your cooking to the next level with this 10-week, technique-based series that will teach you to begin cooking intuitively. Your chef instructor will provide comprehensive lecture and demonstration, and you will prepare all dishes in this hands-on cooking class to master techniques. Each student will work at their own station to maximize their learning experience.

Chef Chris Winthrop has been teaching people how to cook for 15 years and brings her classic culinary education, love of local, seasonal produce and study of world cuisines to her culinary classroom. You will gain confidence in the kitchen and learn to develop into an intuitive cook while making healthy and delicious daily meals.

You are offered 1 complimentary "make up" class if you miss a class, which we offer as a credit for a class on our schedule for a similar lesson.

 THIS CLASS MEETS EVERY TUESDAY MORNING

For 10 Weeks from 9:30am to 1:00pm

 This is a 3.5 hour class

Week 1: KNIFE SKILLS

Seasonal Salads

Week 2: STOCKS/BROTHS/SOUPS

Tomato Bisque

Mushroom Velouté

Minestrone

Week 3: DAIRY/EGGS

Seasonal Frittata

Fresh Ricotta

Eggs Benedict with Fresh Hollandaise

Fried, Scrambled, and Boiled Eggs

Deviled Eggs

Week 4: SAUCES 

Lemon Walnut Pesto

Béchamel Sauce 

Chicken with Rosemary and Balsamic Pan Sauce 

Macaroni & Cheese

Steak Diane

Week 5: VEGETABLES

Roasted Cauliflower with Salsa Verde

Braised Peppers 

Beer Battered Onion Rings

Mushroom Toasts

Roasted Beet Salad

Week 6: PASTA/POLENTA/GNOCCHI

Basic Pasta Dough

Spaghetti All’amatriciani

Classic Potato Gnocchi with Brown Butter & Sage

Polenta with Grilled Sausage and Braised Fennel

WEEK 7: Whole Grains/Legumes

Roasted Garlic Hummus/Seasonal Crudité

Curry Quinoa with Beluga Lentils

Sicilian Farro

Black Bean Turkey Chili

WEEK 8: Chicken

Za’atar Chicken Breast with Tomato Cucumber Salad

Crispy Fried Chicken Legs

Chicken Meatballs

WEEK 9: Meat

Braised Hoisin Short Ribs with Horseradish Mashed Potatoes

Seared Filets with Reduction Sauce and Pommes Frites

Pork Milanese with Arugula Salad

WEEK 10: Fish 

Ginger Salmon with Cucumber Salad

Almond-Crusted White Fish 

Crab Cakes with Remoulade

Smokey Shrimp Tacos

 ------------

Class Time: 9:30am - 1:00pm PST

This class is for ages 16+. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. All classes are BYOB (Beer + Wine only) for guests over 21.

*This course is offered by a non-accredited institution. While the program does not confer a degree or professional certification, students who attend at least 7 of the 10 classes and complete the final project (if applicable) will receive a Certificate of Completion issued by the school, acknowledging their participation in the course.*

Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.

WEEK 1: KNIFE SKILLS & SALADS

Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.

Mixed Greens with Radishes, Cucumbers and a Classic Dijon Vinaigrette

Asian Kale Salad

Tuscan Vegetable Soup

WEEK 2: POULTRY

Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.

Roasted Chicken Breasts with Breadcrumbs

Turkey Meatballs with Yogurt Cucumber Sauce

Moroccan Braised Chicken Thighs

WEEK 3: MEATS

We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.

Grilled Hoisin Skirt Steak

Roasted Pork Tenderloin with Rosemary and Fennel

Polenta and Caramelized Onions

WEEK 4: FISH

Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!

Pecan-crusted Salmon with Apple Slaw

Grilled Albacore with Greek Orzo Salad

Fish Tacos with Cilantro Sauce

This 10-week series is designed for the intermediate or advanced baking enthusiast looking to learn a higher level of baking and pastry. These 4-hour classes are taught in a professional environment, and you will work independently with no more than 12 students. This class will move at a fast pace and to enroll you must have already taken Pro Baking I or demonstrate an equal level of skill based on other classes you have taken.  

This class is designed to expand your knowledge of baking chemistry, teach you how to design and execute a prep and sourcing list, as well as teach you advanced pastry techniques that you can use both at home or as an entree to a professional kitchen. You will be asked to produce a final baking project that you will conceive of and work on during the last two classes, in conjunction with the instructor’s advice.  As with all our classes, everything you make will be made from scratch and we ask that you are prepared to bring food-safe containers to each class to bring home your delicious work. Certificates of completion will be awarded at the end of the series.

Week 1: MOUSSES, SOUFFLES AND CUSTARDS

Learn the fundamental French components of so many classic desserts:  Chocolate Souffle, Cheese Souffle, Chocolate Mousse, Pastry Cream and Creme Anglaise

Week 2: AIR LEAVENED CAKES AND MERINGUES

Vanilla and Chocolate Genoise Sponge Cake, Angel Food, Pavlova and Dacquoise are featured this week.

WEEK 3: CLASSIC DOUGHS AND TARTES

Learn the Classic doughs Pâte Sucrée & Pâte Brisée, While making Tart au Citron, Chocolate and the French Classic Tarte Tatin

WEEK 4: YEASTED DOUGHS & SAVORY BREAD 

Challah, Milk Bread, Focaccia and Pizza doughs explore the rich doughs that make breakfast and dinner so much better.

WEEK 5: DANISH AND BRIOCHE DOUGHS 

Learn to make a variety of pastries, such as Pain au Raisin, Cheese Danish, Brioche Buns and Italian Maritozzi   

WEEK 6: PÂTE À CHOUX

So many amazing desserts stem from making the correct Pâte à Choux dough.  We will learn to make Eclairs, Profiteroles, Swans, and the famous French dessert, the Paris-Brest.

WEEK 7:  MACARONS, TUILES, MADELEINES 

The classic Macaron - pastry shops are full of them, but how to make them perfect?  We will make several different varieties with varied fillings along with other classic french cookies.

WEEK 8: SPECIALTY CAKES, BUTTERCREAMS AND GLAZES 

In this week, we will explore cake making at a higher level.  Learn what it takes to make a truly spectacular and delicious wedding or celebration cake.

WEEK 9: FINAL PREP

With the knowledge you have gained in the previous 8 weeks, You will use this week to prepare the components for your final desserts for week 10. You will learn how to correctly make a prep-list, ingredient order/sourcing list and plan of attack for your final showstopper!

WEEK 10: FINAL WEEK! 

Your final week is here - Can’t wait to see what you create.  You will be required to make 1 dessert assigned by your instructor, and one final dessert of your choice.  Will it be a Croqembuche, a celebration cake, a glorious fruit tart? 

Class Time: 10:00am - 2:00pm
*This is a four-hour class*

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While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without un-molding many of your items before they have sufficiently cooled.  Please arrive on time in comfortable attire and close-toed shoes.

*This course is offered by a non-accredited institution. While the program does not confer a degree or professional certification, students who attend at least 7 of the 10 classes and complete the final project (if applicable) will receive a Certificate of Completion issued by the school, acknowledging their participation in the course.*

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. 

Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.

One week just wasn’t enough! There is so much British Baking fun to be had, so we decided to make this a 4 week series class. If you are obsessed with The Great British Baking Show and dream of making a “show stopper”, well, this is the class for you. We will be making a wide variety of classic and modernized British baked goods and will demystify the different ingredients and lingo from across the pond.  What is Demerara sugar and how do you use it?  What is self-rising flour? Can you make your own homemade clotted cream? What is a sponge and why would people eat it? Please join us on this adventure into the world of Classic British Baking.

WEEK ONE - Traditional Bakes

British Cream Scones

American Fruit Scones 

Cornish Pasty Dough 

Strawberry Jam 

Clotted Cream 

WEEK TWO - Savory Bakes

English Sausage Rolls 

Cornish Beef Pasties 

Spring Onion and Comte Cheese Chelsea Buns

WEEK THREE - Cakes and Tray Bakes

Earl Gray Tea Tray Bake with White Chocolate Drizzle

Everyday Pound Cake 

Parsnip, Orange and Ginger Loaf with Parsnip Crisps

Brown Sugar Custard 

WEEK FOUR - Showstoppers

Sticky Toffee Pudding

Victoria Sponge with Strawberry Jam, fresh Strawberries and Whipped Cream

English Trifle with Raspberries and Vanilla Cream

Class Time: 10:00am - 1:30pm PST

This class is for ages 16+. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. All classes are BYOB (Beer + Wine only) for guests over 21.

Professional Pastry Program Level 1

This 10-week series is designed for the novice culinary student or home baker looking to learn the basics of the art of baking and pastry. These four-hour classes are taught in a professional environment.  You will work independently and hands-on in a class with no more than 12 students. 

Our classes are crafted to teach the basic chemistry of baking as well as techniques you’ll use both at home and in a professional kitchen.  As with all our classes, everything you learn will be made from scratch, from the graham crust on your cheesecakes to the candied lemon zest on your lemon bars.  We encourage you to bring a food-safe container to class to bring home your delicious work.  Certificates of completion will be awarded at the end of the series.

 THIS CLASS MEETS EVERY SUNDAY

For 10 WEEKS FROM 10AM-2PM

Day 1: Introduction to Basic Techniques

Start the series off by learning about the chemistry of baking.  We will explore how flour, sugar, eggs and other ingredients work in your recipes.  The proper use of pastry bags, reading formulas and the importance of mise-en-place will be discussed.  

Day 2: Muffins, Quickbreads and Poundcakes

We will exploring three different techniques and learn about ratios to create rich baked goods for breakfast, lunch and dessert. 

Day 3: Cookies, Brownies and Bars

Make the perfect batch of cookies for consistently even baking and great results every time. 

Day 4: Egg-based Desserts

Learn to bake velvety smooth egg based desserts that range from creme brulee to classic chocolate puddings.

Day 5: Pâte à Choux

Pâte à Choux or Choux dough is a light pastry dough used to make an amazing variety of dishes. You’ll make this versatile dough two ways one sweet and one savory.

Day 6: Seasonal Fruit and Vegetable Desserts

You’ll learn proper techniques for macerating, reducing and pureeing to make a quick Coulis and seasonal desserts.

Day 7: Cheesecakes

Whether you like them light and airy or dense and creamy cheesecakes are a year round favorite and often tough to master for new chefs. You'll learn all the tips and tricks to master this egg based dessert.

Day 8: Tarts

Love a cookie crunch filling with a custard or fruit filling? We'll learn the proper way to press crust into a pan and master baking crusts blind and with filling.

Day 9: Pies

We'll tackle making the perfect pie dough and then crimp, fold and lattice our dough into beautiful pies

Day 10: Cake Baking:

Learn the difference between High-Ratio and Sponge cakes. Cakes will be baked, cut, filled and frosted in class.

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While we provide all ingredients, please note that it is helpful for all students to have the following tools to bring with them to class: 12 ramekins (about 2 oz. size), a shallow-dish pie tin and a light-colored aluminum cake pan measure 6 or 8” by 3” tall.  This will allow you to bake in your own containers and transport your goods home without unmolding many of your items before they have sufficiently cooled.

Please arrive on time in comfortable attire and close-toed shoes.  No cell phones in class, please. 

*This course is offered by a non-accredited institution. While the program does not confer a degree or professional certification, students who attend at least 7 of the 10 classes and complete the final project (if applicable) will receive a Certificate of Completion issued by the school, acknowledging their participation in the course.*

Please note that we do not offer refunds but honor a 48-hour cancellation policy in order to reschedule your reservation. 

Individuals aged 16 and older can attend classes and series courses independently. Participants aged 13 to 15 may attend classes if accompanied by a paying adult (aged 18 or older), with one adult required per minor within this age range. This policy ensures a safe and supportive environment for all participants.