Savory Spring Bakes

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.

While everyone loves an indulgent sweet pastry or tart, sometimes you need something more savory for breakfast, lunch, dinner, or a snack. In this class, we'll lean heavily on spring’s star vegetables to make a wide variety of delights! First, a savory version of the classic upside-down French Tarte Tatin, with the flakiest dough. Next, you’ll make a Dutch Baby: a large, spectacular pancake (similar to a Yorkshire pudding) topped with garlic-scented roasted mushrooms and creamy goat cheese. Afterward, savor the flavors of Spring with a light-as-air souffle infused with green garlic and nutty gruyere cheese. Lastly, we’ll make billowy focaccia doused with olive oil and decorated with herbs and vegetables; you won’t buy focaccia again after learning this recipe! While we are celebrating the Spring produce, you’ll learn that these recipes are flexible to accommodate what you have, so you can bake these year-round!

MENU

Spring Vegetable Tarte Tatin with Charred Spring Onion Crema

Dutch Baby with Roasted Mushrooms and Goat Cheese

Green Garlic and Gruyere Souffle

Garden Focaccia 

This menu contains the following common allergens: Egg, 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 sheri silver on Unsplash}