Savory Baking: Tarts and Breads - In Person

Sunday, August 27, 2023 4:00pm to 8:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


A hands-on in-person cooking class. Alongside the baked goods, a hearty snack of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

While everyone loves an indulgent sweet pastry or tart, sometimes you need something a little more savory for breakfast, lunch, dinner or a snack. In this class, we'll make a savory tart with the flakiest dough, gluten-free crackers, a savory quick bread and a pull-apart bread. You'll learn how to adjust these recipes to suit your tastes and what ingredients you happen to have on hand. Additionally, you’ll learn how to convert a sweet recipe into a savory one!


Potato, Leek and Pancetta Tart Tatin with Red Onion Marmalade
An upside-down "pie" baked with a puff pastry crust atop creamy potatoes and pancetta

Rosemary Parmesan Pull-Apart Bread
Perfect bite-sized pieces for lunch, dinner or a snack. Change the flavor to suit your occasion.

Knekkebrød (Norwegian Mixed Seed Crispbread)
These crispbreads are full of healthy seeds and are naturally gluten-free. They are delicious on their own and make a great addition to a cheeseboard. 

French Ham and Cheese Picnic Bread
This quick bread is filled with ham, three kinds of cheese, herbs and roasted red peppers. It is perfect for a picnic or as a slice to accompany a glass of wine.


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 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 

Photo by Selen Öngören on Pexels