Classic French Pastries - In Person

When: 
Friday, May 20, 2022 6:00pm to 10:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$130.00
Member Price: 
$120.00
No slots available

SOLD OUT

A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. See our registration policies here and our rules for in-person events here.

Oui, oui, we absolutely love these gems of pâtisseries! Learn the history of these classic pastries from various regions of France, practice the techniques needed to produce them at home, and receive tips on modifying these delicious bites to different flavors. With Jennifer's practiced hand in pastry and her food science knowledge, you'll work in teams to proudly bake some of the most adored pastries from France.
 

MENU

Canelés de Bordeaux—A small fluted cake with a burnt sugar-like crispy crust and a sweet custardy center flavored with vanilla and rum.

Gâteau Basque—A traditional cake from the Basque region of France filled with pastry cream.

Madeleines—Little shell-shaped sponge cakes from the Lorraine Region in France.

Tarte Flambée—An Alsatian Bacon and Onion Tart (flatbread) often served in bistros. Quick & easy, a great addition to a home cook's repertoire!

 

This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

 

 

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.

Photo by Geraud pfeiffer