Baking

Rosca de Reyes is a sweet, enriched bread traditionally made to celebrate Three Kings Day on January 6th. Learn more about this holiday tradition in Mexico with Raquel Goldman, the owner and baker behind Norte54, a modern Mexican bakery. Her conchas class was a hit, and we’re excited to have her teach a new recipe!

Traditionally, the bread has a baby figurine inside, representing Baby Jesus. If you are served the slice with the baby inside, you’re on the hook to make everyone tamales for Día de la Candelaria (Candlemas), on Feb 2nd! 

Join us for a hands-on Thanksgiving pie class where you'll learn to bake three stunning holiday pies from scratch! For those who embrace traditional crowd pleasers, we’ll learn how to make a Classic Apple Pie, featuring tart-sweet apples, warm spices, and a double crust. Next, is a cozy twist on pumpkin pie: Honey Nut Squash with Sugar-Roasted Pepitas. Lastly, we will make a decadent Chocolate Bourbon Pecan pie for those looking for a rich and indulgent dessert. 

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. Review our registration and cancellation policies here.

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.

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

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. Review our registration and cancellation policies here.

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. Review our registration and cancellation policies here.

A two-day, hands-on course, with each day a light meal (bread, cheeses and spreads, seasonal vegetarian salad) served with wine and beer. Day one is Friday, May 9th from 6 - 9:30 pm and day two is Saturday, May 10th from 4 - 8 pm. Class is limited to 12 students. Review our registration and cancellation policies here.

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A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine, beer, or nonalchoholic beverages to purchase. This class is limited to 10 students. Review our registration and cancellation policies here.

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. Review our registration and cancellation policies here.