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Note, the kitchen is not a gluten-free kitchen and may not be suitable for students with Celiac Disease. We use King Arthur gluten-free flours.
Quiche is just one of those dishes that is very flexible. You can serve it for breakfast, lunch or dinner. Prepare it in advance and just warm it up when required. We also teach French baguettes in this class as it pairs well with this dish.
Pastry: Pies & Tarts
Choose your favorite pie or tart and learn to make a tender, flakey crust and delicious filling.
Pavlovas have a base of crunchie meringue. They are filled with regular or dairy-free fruit curds and topped with a variety of fresh fruits. They are gluten-free, light and airy.
Eclairs & Cream Puffs
Learn to make eclairs and cream puffs with firm shells that are easy to fill and dip into a glaze. In this class we make a chocolate pastry cream filling, a whipped cream filling, apricot glaze, chocolate glaze and vanilla whipped cream topping. Students take home a large box of these absolutely delicious confections.
Learn to make your own bagels. They freeze and defrost well so make a full batch and take them out of the freezer as required. Toast them and turn them into delicious sandwiches.
Learn to make either sweet, braided chullah (including cinnamon buns), French baguettes, artisanal breads, French fougasse, Italian focaccia (think deep-dish pizza style bread) and bagels. There are many gluten-free flours. We will teach you which ones to use on which products. The toughest part of this class is getting everything home without devouring it.
Cake or Cupcake Baking
Learn to make a delicious cake. We will pair the cake or cupcake baking lesson with lessons on making fillings and frostings.
Cake or Cupcake Decorating
We teach you to make a cooked filling and a cooked buttercream frosting, then show you how to build your cake professionally, and teach you to make modeling chocolate and your own 3-D cake or cupcake toppers.
Candy & Fudge
This 3-hour class is spread over two consecutive days. On day one you make fresh raspberry caramels, chocolate caramels and vanilla fudge (may substitute for chocolate fudge or nutty fudge). One day two you return to wrap everything. Each student takes home everything they make along with recipes, tips and very detailed instructions.
You will sample chocolate, learn about different types of chocolate, temper chocolate, hand-roll truffles, dip gluten-free cake pops. You will go home with a large box of fine Belgian chocolate confections to share ….. or not!
As a follow-up to Chocolate-101 we teach you to temper chocolate using the Tabliering (Tabling) method. We build on the knowledge and skills you have acquired to make filled chocolates (bonbons). We teach you several fillings both truffle-based (with chocolate as a main ingredient) and sugar-based such as caramel and fruit creams. Every student goes home with a large box of filled chocolates.
This is a great class for kids! Students work with delicious chocolate and pour several types to make a large, round pizza shape. They top the pizza with their favorite candies and cookie pieces (nuts are optional). Each student takes home a large pizza-shaped confection. This class is 1 hour in length and costs $55 per student.
Take your cookie baking to the next level. With all of our cookie lessons students take home a HUGE box of cookies to share .. or not!
We will teach you several decorating techniques, such as brush embroidery, layering icing, painting on Royal icing and blending colors. Each student goes home with a large box of decorated cookies.
Learn to make sweet and savory crepes. We teach you to make fruit fillings for the sweet crepes (chocolate drizzle optional) and cheese and herb fillings for the savory. Pair the savory crepes with a salad and French bread and you have a meal. Serve sweet crepes for brunch or as a dessert. They are very versatile.
Poured, Pulled and Blown Sugar
This class is ideal for students 13 years of age and older. We use a product called Isomalt, which is melted to a very hot liquid and poured into molds or pulled into shapes. We teach you to build spectacular glass-like cake toppers
and center pieces.
Learn to make very realistic roses to decorate your cakes and cupcakes or you may simply put them in a vase. This lesson is 3 hours in length. Everything is provided.
Learn to make modeling chocolate and candy clay. We will teach you to model 3-D cake and cupcake toppers that not only look good but also taste great. Students take home everything they make along with recipes and tips.
Cake or Cupcake Baking
Learn to make a delicious cake. Choose your favorite cake (or select cupcakes) from the following lessons.
- Biscuit (pronounced bis-kwee), this is a French sponge. We suggest you start here.
- Génoise (hot and cold process)
- Sacher Torte
- Gluten-free Vanilla and fruit flavors
- Flourless (gluten-free) Chocolate
We will pair the cake or cupcake baking lesson with lessons on making fillings and frostings.
Fillings may include: pastry cream, mousse, cremeux, truffle (dark, milk or white chocolate), or citrus cream (lemon, lime, orange or grapefruit)
Cooked frostings will include either Swiss, Italian, French and German buttercream. We also teach American cold-process frostings and cream cheese based frostings (plain or flavored).
We start with a fine Belgian couverture chocolate tasting. Students are taught the difference between the various types of chocolate and cocoa powder and all those confusing percentages that appear on the chocolate bar wrappers are explained. You will learn what chocolate is and what it contains so that you can work with it properly when making chocolate confections, decorations, candies and when baking with it.
You will go on to learn to temper/crystalize chocolate. If you have ever melted chocolate and then tried to drizzle cookies with it only to find that later all the cookies stuck together or the coating on your cake pops went soft … no more! We will teach you a very straight-forward method to tempering chocolate (the Seeding method) so that you will be able to create your own chocolate bars, cute confections and cake decorations at home.
Together we make hand-rolled truffles, we learn to dip gluten-free cake pops/cake truffles in chocolate the way the pros do it. We go on to make solid chocolate shapes and bonbons. You will also learn to work with cocoa butter transfer sheets to make very cute and sophisticated decorated chocolate discs.
Note: we use equipment readily available to people who want to work with chocolate in smaller amounts in their own kitchens.
You will go home with a large box of fine Belgian chocolate confections to share ….. or not! along with very detailed instructions and recipes.
We will teach you to make a butter book and to laminate dough. You will make plain and chocolate croissants that are so buttery and delicious it will be worth all the effort. This class is 6.5 hours in length spread over 2 days (1.5 hours on day one and 5 hours on day two).
On day two there is a 2 hour window while the croissants are proofing to fit in another (2-hour) lesson of your choice, such as Cookies.
Pastry: Pies & Tarts
Learn to make a tender, flakey crust and delicious filling.
Choose your favorite pie or tart from one of the following lessons:
Cherry Pie with two fillings, almond cream and cherry-Kirsch with a Pâte à Foncer dough, topped with a rum streusel (this lesson is for adults only)
Lemon Meringue Pie made with a short crust called Pâte Sablée
Apple Pie with a tender sweet crust
Salted Caramel Chocolate Tarts
In our private and group baking lessons, we offer gluten-free, flourless (gluten-free), egg-free, and dairy-free options.
We offer the following gluten-free baking classes:
Pies and tarts
Cakes and cupcakes
Breads and Bagels
Eclairs and cream puffs
Note, the kitchen is not a gluten-free kitchen and may not be suitable for students with Celiac Disease.
Welcome to our kitchen.
By appointment only
Teaching kitchen is located in Forest Hills
Nashville, TN 37215