This class is being offered virtually.
These are our take on a certain well-known, hand-held packaged breakfast treat. At our Bakeshop, we call them Patti Pockets, named after one of the Bakehouse's long-time pastry kitchen managers, Patti Weaks. In this hands on class, we’ll make flaky, all-butter pie dough, roll it out and cut it into pocket squares, fill them with fruit preserves, bake until golden brown, and garnish with a drizzle of glaze. We like to make ours with raspberry preserves, but if that isn’t your jam, you can swap in your preserves of choice.
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and all the Patti Pockets you made in class.
* Please note, to make Patti Pockets, you’ll need a rolling pin and having a pasty wheel/pizza cutter and wet brush will be very helpful.
My Weigh Kitchen Scale
A scale is the perfect way to take the guesswork out of your measuring, but not all scales are created equal. The My Weigh KD-8000 is one of our favorites, and it's the same version of the scale our instructors use during BAKE! Classes. We like it because it weighs accurately down to 1 gram/0.05 oz, which means even small measurements will be precise. It also has a Baker's Math function that lets you calculate percentages of other ingredients in a recipe based on the total weight of your flour—a great way to figure out your dough's hydration, or to scale a recipe up or down!
The scale is battery-powered (but comes with an AC adapter if you'd rather have it plugged in) and has a weight capacity of up to 8000 grams/17.62 lb. It features a backlit LCD readout with a protective cover, and a removable platform for easy cleaning. The price includes ground shipping.
|Dates for the Class||Class Format||Price||Class Status||Register|
Sunday, August 29, 2021 - 9:00am - 11:00am EDT
||Virtual Virtual||$25.00||11 spots left||