Baffled by Batters? Dumbfounded by Doughs? Join us!

Breads and baked goods make great additions to a well-rounded meal throughout the fall & winter holidays, but can be intimidating to make. Join us as we demystify doughs and batters. Learn the difference between active dry and instant yeasts as you shape dinner rolls that will blow away anyone who eats them, get a handle on creaming butter and sugar, and learn the secrets to perfectly flaky pie dough to create showstopper pies at your holiday table.. This class is suitable for bakers of all skill levels!

Class culminates in a family-style lunch around our beautiful barnwood tables. Enjoy a glass of wine, beer, or a non-alcoholic beverage upon arrival and another with lunch.

• The difference between active dry and instant yeasts
• Shaping beautiful dinner rolls
• How to cream butter and sugar
• How to make perfectly flaky pie dough

• Chef Kate Johnson

~ Delicata Squash and Sausage Galette with Perfect Pie Dough
~ Knotted Dinner Rolls
~ Brown Butter Pumpkin Bread
~ Caramel Nut Tart