Description
Discover the satisfaction of crafting your own rough puff pastry dough, the foundation for an array of delectable sweet and savory treats. Bake alongside Zola as she guides you through creating flaky layers with a series of folds, resulting in an end product that will inspire endless delicious variations. From savory tarts to comforting crumble cakes, you'll explore the versatility of baking with whole grains all while learning about their unique properties.
Contains dairy and eggs.
About the instructor: Zola Gregory is a local food writer, recipe developer and former pastry chef. She writes a bi-weekly recipe column for the online magazine, TASTE, and her work has also appeared in Food52 and Bon Appetit. Zola’s classes are centered around supporting the home cook and emphasize getting comfortable in the kitchen through technique, a little bit of food science, and, most importantly, a sense of humor.
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
MENU
- Rye-blend Rough Puff Pastry
- Spinach Feta Preserved Lemon Tart
- Blueberry Hand Pies
- Whole-wheat Strawberry Crumble Snacking Cake
Classes
Bellevue PCC
-
Wednesday, June 19, 6:00 - 8:00 pm
Register for class
Burien PCC
-
Thursday, June 6, 6:00 - 8:00 pm
Register for class
Redmond PCC
-
Wednesday, May 29, 6:00 - 8:00 pm
Register for class