Part I - Spring Break Class - The Science of Baking- Tuesday Mar. 24 - 6:00 pm - 8:00pm (2hrs)

Part I - Spring Break Class - The Science of Baking- Tuesday Mar. 24 - 6:00 pm - 8:00pm (2hrs)


Rozella Klassen

 This is one class in a series of two, offered for beginner chefs.  You are welcome to take just one of the classes, or both with a discount of $10 per class. The second class is on Thursday, March 26. You must book classes by calling the store in order to receive the discount.

This is not your average science class, and the results are the most delicious ever!

We will cover the importance of reading and understanding a recipe, and the whys and how to’s of creaming, sifting, stirring, mixing, kneading and cutting, with delicious results. You get to be the judge!

Biscuits - Warm, tender, flakey and best eaten with butter and jam.

Fruit Streusel Muffins - Moist, light and so delicious! Learn the secret to the best muffins ever!

Oatmeal Chocolate Chip Cookies - Learning the importance of creaming, leads to the most amazing melt in your mouth cookies.

This class is a must for your beginning bakers - ages 9 to 13

Parents are asked to drop off children just before 6:00pm and return to pick up at 8:30 pm.  At this time there will be a brief description for parents of recommended tools and products.  All participants are eligible for 10% off regular priced product.


Rozella Klassen: 

 Sunday gatherings, laden tables, and impromptu dinner guests were a regular part of my upbringing. Ours was a home of farm to table lifestyle long before it became a trend. The Kitchen was the school in which I learned the art of canning, preserving, baking, pastries, stocks and sauces. Because of this rich heritage, I have resolved to pass along my passion for food through entertaining, hosting, catering and teaching others the art of food well-made and loving others through shared tables.  

**Workshop Refund Policy**

No refunds. Can transfer the ticket to another workshop with a minimum 3 days (not incl. Sunday) before a workshop date.