What to do with fresh raspberries

Fresh fruit truffle fillings for your baked goods and chocolates

We LOVE picking raspberries. Why? Because we tuck them into so many of our creations. From cake and cupcake fillings, as a fresh layer in cakes, a filling for fruit tarts and as a complementary ingredient in our French Macaron fillings, our truffles and filled chocolates. We not only sell our cakes and confections but we teach students to make their very own. Ask about our private and group lessons. Baking and chocolate classes are great if you are looking to start your own business or if this is going to be your side hustle. We offer baking experiences for adults, couples, children and as team building activities. Please contact us for more details.

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About Heather Longpre

Chef Heather Longpré is a graduate of the French Pastry School of Kennedy-King College in Chicago, Ill. She studied sugar art with Nicholas Lodge, Mike McCarey, Scott Green, Sebastien Canonne M.O.F., Jacquy Pfeiffer, among other very accomplished Chef-Artists. She is also a Professional Chocolatier having graduated from Ecole Chocolat in Vancouver, Canada. Heather loves to use her skills as a sugar artist to create fun and fantastic cakes and edible art that showcase chocolate, gumpaste, pastillage, fondant, poured, pulled and blown sugar sculpture. In addition to being a chef, Heather teaches baking, chocolate making, sugar art and cake decorating classes.