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Class Schedule: Baking/Desserts Classes

Breads, tarts, pies, cakes, candy, etc. For some of us, the best part of a meal! All the yummy things that make us happy can be found here!
Megan Smith
Canaan Smith
Viennese Apfelstrudel 
Hands-On Class
"A sheet of dough pulled so thin you can read a page of a book through it, and so wide it drapes over your kitchen table is not only achievable, but will result in brag-worthy declarations of your execution of this beloved Austrian dessert and will give you a base for making an array of European desserts like Danish, Schaumrollen, and Cremeschnitten." Megan Smith's description of this class is only one of the reasons we're excited for her to join our fall line up of instructors! Megan is the proprietor of St. Anne the Tart coming soon to Dayton's Saint Anne's Hill Historic District. The menu there will feature her award winning sweet treats, sandwiches and soups. Megan is also the founder and editor in chief of CAKE&WHISKEY; The Sweet & Spirited World of Business in 2013. Join Megan, along with her talented son Canaan, as they teach us how to make this beloved pastry.
Megan Smith and Canaan SmithTuesday, October 3 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
It's Apple (Pie) Season! 
Hands-On Class
Apple Season is one of the most anticipated in the foodie world, and it wouldn't be complete without filling the house with the scent of a homemade apple pie. Mary will teach you how to make her incredible all-butter pie crust and a delicious fresh apple filling using her special combination of apple varieties. Students will make their own regular size pie to take home and bake. Fresh Apple Pie à la mode and light snacks will be served.
Mary CooneyMonday, October 16 • 6:00 PM – 8:30 PM • $75.00
John Chico
Soufflés Savory & Sweet 
Hands-On Class
With a few simple ingredients and the right techniques you can create this most impressive French favorite. John will teach you how to mix a soufflé base and how to whip egg whites to just the right consistency for folding into the batter. You'll learn the tips and tricks for creating light and airy soufflé success. Half (Vanilla) and Half (Kahlua) Soufflé; Pumpkin Soufflé with Parma Ham Chips; Cheddar Cheese Soufflé; and Raspberry Soufflé. This menu will be paired with wine.
John ChicoWednesday, November 8 • 6:00 PM – 8:30 PM • $75.00
Mary Cooney
From Scratch Cinnamon Rolls and Danish Dough 
Hands-On Class
Fill your house with the incredible smells of the holiday season - warm cinnamon and yeasty dough. There's nothing like homemade baked goods to elevate your holiday breakfasts and brunches. Mary Cooney will teach you step-by-step how to make Cinnamon Rolls with a buttery yeasted dough, how to roll it out and fill it with a sugary cinnamon filling and top with a Cream Cheese Glaze. You'll learn to make a tender Danish Dough for making individual fruit Danishes. Sure, we'll be using a lot of butter in this class - but these goodies are worth every calorie! Students will take rolls home for baking. Light snacks will be served.
Mary CooneySunday, December 3 • 1:00 PM – 4:00 PM • $75.00
Megan Smith
Cheesecake 101 
Heavy, dense, two-bite? Extra creamy, smooth, light-enough-to-eat-a-whole-slice? Savory? Fruity? Chocolate? Cracked? Domed? Pure white? What's your take on the perfect cheesecake? Cheesecake, unlike other desserts has this remarkable ability to bridge the gap between all seasons; the frozen creaminess of summer treats, the decadence of late winter desserts, the spices of fall and the tartness and liveliness of spring. Join Megan Smith of St. Anne the Tart and CAKE&WHISKEY Magazine, for this class and learn the many ways that cheesecake can make your next dinner party a show stopper! We'll take you not only on a culinary journey, but a geographical one as we whip up and devour both sweet and savory cheesecakes from Japan to NYC.
Megan SmithTuesday, December 12 • 6:00 PM – 8:30 PM • $75.00