This Class is Being OfFered VirtualLy.
Sail ashore and conquer the mysterious and rich world of Danish dough. In this two-day class*, we'll teach you the techniques for laminating rich dough with butter, make your own dough, and create hand-shaped Danish (almond-filled bear claws, pinwheels, and pockets filled with cream cheese or fruit), each surrounded by the rich tender flaky dough that makes a good Danish. We'll also teach you how to make lemon curd and turn your laminated Danish dough into the Bakehouse's ethereal Lemon Clouds—the light, airy, buttery pastry with a kiss of lemon curd inside.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the 18 Danish you made in class.
* Please note that this class takes place over 2 consecutive days. On day one, we'll make the laminated dough and go over all your options for topping/filling your 18 Danish. On day two, we'll shape, fill/top, and bake all your Danish.
What our guests have to say about this class:
Such a fabulous class of hands-on experience and tasting! I feel much more confident about making Danish and using yeast! —Danielle K.
I'm so excited to take what I learned home and make Danish for friends and family! —Corey A.
Comprehensive and fun! Perfect in every way. —Laura A.
Breezy Breakfasts Cookbooklet
What’s for breakfast? Breezy Breakfasts, the second in our series of cookbooklets, celebrates classic baked breakfast fare we’ve been rustling up for nearly all of our history. The cookbooklet includes make-at-home recipes for 11 of our most favorite easy, breezy, quick-baked breakfast treats--muffins, scones, and porridges--plus 20 bread and garnish combinations to elevate your approach to toast. Shipping is included in the price of the cookbooklet.
Basic Pastry Baking Kit
Our Basic Pastry Kit is ideal for newer pastry bakers, and includes tools we typically use for baked goods like scones, cookies, and brownies. It comes packed with the following equipment: a bowl scraper, a bench knife, an oven thermometer, ten sheets of parchment paper, a small pastry brush, a small offset spatula, 1 oz portion scoop, and a french rolling pin. The price includes ground shipping. For more in-depth equipment descriptions please go to our FAQ page or send us an email at [email protected].
|Dates for the Class||Class Format||Price||Class Status||Register|
Wednesday, April 28, 2021 - 6:00pm - 9:30pm EDT
Thursday, April 29, 2021 - 6:00pm - 9:30pm EDT
|Virtual Virtual||$85.00||8 spots left||