KIds Baking Class: Dog Treats!
Kids Baking Class: Homemade Dog Treats!
Ages 3-6 parent/guardian required. Ages 7-12 parent guardian optional.
Join Tara Fehon, our regular Kids baking teacher, for a fun baking class where kids become chefs for their canine companions! In this hands-on session, young bakers will whip up delicious, dog treats using our local grains and other, pet-safe ingredients. It’s the pawfect blend of creativity, fun, and love for our four-legged friends. All supplies provided. You will leave with a recipe and treats for your pups.
Please bring the following items to class: an apron, a step stool (if your little one needs help reaching the counter), and a photo of your canine friend (optional).
Notes: Recipe contains peanuts. Please consult your veterinarian to make sure recipe is pet safe.
Master Pizza Making at Home!
With Emily Downs of Emily’s Hearth
Discover the joy of crafting delicious, homemade pizzas in this fun and interactive pizza-making class designed for at-home cooks of all skill levels! Whether you’re a beginner or a seasoned home chef, this class will teach you everything you need to know to create restaurant-quality pizzas in your own kitchen.
Your instructor Emily Downs of Emily’s Hearth has been making pizzas for almost 20 years. She has worked in pizzerias all over the world from San Francisco, to NYC, to Naples, Italy. She has been featured in NJ Monthly magazine, making the list of best pizza in NJ and most recently mentioned in Vogue Magazines best weddings of 2025.
In this hands-on workshop, you’ll:
• Learn the secrets to making the perfect pizza dough from scratch, including tips for kneading, proofing, and shaping.
• Explore different types of sauces, from classic marinara to creative alternatives.
• Experiment with an array of toppings, cheeses, and flavor combinations to suit your tastes.
• Discover techniques for baking pizzas in your home oven or on a pizza stone for that authentic pizzeria experience.
By the end of the class, you’ll have the skills and confidence to prepare your own personalized pizzas that are sure to impress family and friends. Plus, you’ll leave with recipes, pro tips, and dough to take home and transform your kitchen into your favorite pizzeria!
BYOB and to enjoy while indulging in the fruits of your labor, enjoying the freshly baked pizza you created in this hands on class.
Easy Peasy Sourdough Ciabatta
Easy Peasy Sourdough Ciabatta
Join Lena Halberstadt, our local master tomato grower and sourdough baker, as she shows you the simplest sourdough you’ll ever bake. It doesn’t require strenuous kneading, complicated shaping or long oven preheating. It bakes in 20 minutes and your active involvement with this dough is under 30 minutes in total. And yet you get delicious bread with airy open crumb and rustic crust every time. And it’s absolutely perfect for tomato sandwiches: large holes capture all the good stuff, while the crispy chewy crust traps it all inside. It’s my go-to summer bake!
The class will feature:
- tasting fresh ciabatta with my tomatoes
- snacking on my favorite discard dish (crepes with various fillings)
- observing the demo mixing and shaping of ciabatta
- demo of sourdough starter handling and troubleshooting
- a demo bake of a batch of ciabatta
- a printout of the master recipe with notes on starter approach and discard recipes
- you get to take home some freshly baked ciabatta and enough sourdough starter to make this dough at home right away.
Flavorful Indian Flatbreads: Bhakri Pizza!
This month Alka is bringing you Indian Pizza!
The Italians came to own “pizza” but really the act of making a pizza from flatbread is loved across cultures. Indian bakers like to make theirs with Bhakri ,made from whole wheat flour. It is puffy, light, and crisp in texture. Alka will show you how make this dough, stretch it and form it, and how to dress your pizza with indian toppings and seasonings, as well as our American classic choices. Come hungry as you will eat! As well you will leave with recipes and dough to take home.
Learn to make Sweet Buns with Judy – the Bun Master!!!
Learn to make Sweet Buns with Judy – the Bun Master!!!
We are so fortunate to have Judy Mancini baking at the mill regularly for our Pop Bakery on Saturdays – and you have all come to love her sweet buns very much we know! So we asked if she would teach a class and she generously agreed. This is an opportunity you really don’t want to miss. Learn the basics of a sweet yeast dough, enriched with eggs and butter, that is the basis of so many delicious treats.
It can be turned into a buttery jam filled bun, a savory babka or topped with fresh fruit and baked as a tart.
Participants will learn a technique to keep your buns soft and pillowy, different ways to shape the dough, and how to know when the dough is proofed and ready to bake.
Everyone will go home with dough that they have made, ready for an overnight rest in the fridge, to be baked the next day.
Let's Make Pasta: Summer Pierogies
Learn the basics of making fresh pierogi’s! All ingredients included. BYO rolling pin. You will leave with at least one batch of pierogi’s.
This class is taught by Jess Mauceri, a certified health coach from NYC’s Institute for Integrative Nutrition, will be leading our Basics of Making Fresh Pasta class. Jess founded a school lunch program called "What's for Lunch" to bring fresh, healthy meals to students. Passionate about cooking with whole ingredients, she also holds several fitness certifications and actively trains clients.
TEEN CLASS! Hollie’s Turtle Bread
Join Hollie in our first ever Teen class! She will teach you how to make your own bread dough and shape it into an adorable turtle. You will leave with a finished bread and dough to make another at home!
Flavorful Indian Flatbreads: Bhakri
Flavorful Indian Flatbreads: Bhakri
Under the guidance of Alka, a homecook and an expert in Indian flatbreads baking, explore the vast world of Indian flatbreads baking, and the condiments that go along with the them in an ongoing series here at our community kitchen.
This month Alka is going to teach us Gujarati Bhakri, a whole wheat flour flatbread, a staple in most Gujarati households in India. It is similar to chapati, but thick and crisp in texture. This flatbread is very versatile. You can eat it in breakfast with morning tea. In lunch with veggies, and dal. Even in dinner with just lukewarm milk. We will enjoy our flatbreads and condiments in our class, as well you will leave with recipes, tips, and dough to take home.
Baking with Rose: Bake the Best Bread of Your Life with New Jersey’s Finest Flour!
Join us for an unforgettable afternoon with Rose Levy Beranbaum, a three-time James Beard Award winner and legendary cookbook author of The Cake Bible and The Bread Bible.
We were thrilled to learn that Rose and her husband, Woody, live nearby and soon became inspired by our mission to restore a naturally grown, regional grain economy in New Jersey. After sampling our baked goods and working with our stone-milled flour, they decided to host a book signing and baking class with us!
During this event, Rose (and Lena) will demonstrate how to create her celebrated 10 Grain Bread, sharing her technique using our flour that she insists elevates the bread to new heights. Plus, in celebration of the updated release of The Cake Bible 35th Anniversary Edition, she will also share a tasting with us of her renowned carrot cake and the secrets behind her perfect cream cheese frosting.
A selection of Rose’s cookbooks will be available for signing. Feel free to bring any of your treasured Rose Levy Beranbaum cookbooks for her to sign as well!
Renowned as the "Diva of Desserts" and lauded as "the most meticulous cook who ever lived," Rose is dedicated to the art and science of baking. As The Washington Post put it, "If God is in the details, then Beranbaum must have one foot in heaven."
To learn more about Rose and her extraordinary accomplishments, visit her website at realbakingwithrose.com.
Gnocchi: Ricotta and Potato
Join us for a hands-on gnocchi-making class where you'll learn the art of crafting two delicious variations of this classic Italian dish—light and pillowy ricotta gnocchi and traditional potato gnocchi. Whether you’re a beginner or a seasoned home cook, this class will give you the skills and confidence to create perfect gnocchi from scratch.
Tomato Growing 101 Class & Plant Sale
Come join us for some out-of-this-world tomato action on Star Wars Day (May 4th) at Marksboro Mills!
This workshop will cover the fundamentals of growing tomatoes for flavor — using affordable, locally sourced materials. We’ll talk supports, fertilizing, watering, pruning, harvesting, eating and preserving — everything you need to grow tomatoes worth bragging about.
After the class, browse a curated selection of robust, fully hardened-off seedlings — dozens of exceptional varieties grown from seed right here in Blairstown. You’ll be ready to plant that very afternoon!
Whether you’re just getting started or looking to level up, come discover how not to waste your garden space on bland, big-box store tomato seedlings. We’ve got flavor bombs in every size, shape, and color.
Hope to see you there and may the sauce be with you!
Masterclass workshop: Master the Art of Pizza Making at Home
With Emily Downs of Emily’s Hearth
Discover the joy of crafting delicious, homemade pizzas in this fun and interactive pizza-making class designed for at-home cooks of all skill levels! Whether you’re a beginner or a seasoned home chef, this class will teach you everything you need to know to create restaurant-quality pizzas in your own kitchen.
Your instructor Emily Downs of Emily’s Hearth has been making pizzas for almost 20 years. She has worked in pizzerias all over the world from San Francisco, to NYC, to Naples, Italy. She has been featured in NJ Monthly magazine, making the list of best pizza in NJ and most recently mentioned in Vogue Magazines best weddings of 2025.
In this hands-on workshop, you’ll:
• Learn the secrets to making the perfect pizza dough from scratch, including tips for kneading, proofing, and shaping.
• Explore different types of sauces, from classic marinara to creative alternatives.
• Experiment with an array of toppings, cheeses, and flavor combinations to suit your tastes.
• Discover techniques for baking pizzas in your home oven or on a pizza stone for that authentic pizzeria experience.
By the end of the class, you’ll have the skills and confidence to prepare your own personalized pizzas that are sure to impress family and friends. Plus, you’ll leave with recipes, pro tips, and dough to take home and transform your kitchen into your favorite pizzeria!
BYOB and to enjoy while indulging in the fruits of your labor, enjoying the freshly baked pizza you created in this hands on class.
And as an extra perk, BYOB and enjoy the fruits of your labor with your fellow pizza makers with some live Blues by the Delta Blues of Filthy Rich and Eric Kaplan right in our Ruthie's Speakeasy Garage, while keeping toasty by our historic wood stove!
Flavorful Indian Flatbreads: Cornmeal Flatbread ( Makki di Roti)
Join us for this Cornmeal Flatbread class where you’ll learn to make the soft, flavorful, gluten free Indian flatbread. Also known as “ Makki di Roti” this is a unleavened flatbread. It is a winter staple recipe from North India, and is classically paired with mustard green saag and ghee.
Under the guidance of Alka, a homecook and an expert in Indian flatbreads baking, she will take us through the world of Indian flatbreads, this class being her third in an ongoing series here at our community kitchen.
While growing up in Delhi she learned making of different flatbreads through the concept of “Sanjha Chulha” translates to “common clay oven”. Where women from local communities would cook their roti/ flatbreads in a shared clay oven (tandoor).
After moving to a new country, baking flatbreads became a hobby cum passion for her.
By the end of the class, you’ll have the skills and confidence to prepare your own flatbread. You will leave with recipes, tips, and dough to take home
Kids' baking class Carrot cake cupcakes--a Springtime classic
For ages 3 and up.
Ages 3-6 parent/guardian required.
Ages 7-12 parent guardian optional.
Learn to bake a springtime classic, the carrot cupcakes, with Tara Fehon--just in time for the Easter holiday.
Kids will learn basic kitchen safety rules, food prep, bake cupcakes and last but not least, have fun decorating!
Kids will go home with freshly baked cupcakes made with locally sourced/milled flour and supplies to decorate cakes at home.
Your instructor will be Tara Fehon, a Blairstown native who now lives in the Philly suburbs with her husband and two daughters. She has been cooking and baking with her family her whole life and is carrying on these traditions with her daughters daily. Tara taught two classes here back in January that were a huge success. She is back in her hometown regularly visiting Nanny and Bop Bop, so lucky for us she loves teaching kids at Marksboro Mills!
THE JOY OF COOKING GRAINS
Sign Up Here!
Join us for a hands-on class where you’ll delve into the world of whole grains,
health and complementary proteins. this session will provide you with valuable insights into the
nutritional and health benefits of incorporating whole grains into your diet.
What You’ll Learn:
The nutritional profile of various whole grains and how they contribute to overall health.
Practical tips and recipes for integrating whole grains and complementary proteins into your daily meals.
The role of these foods in disease prevention and maintaining a healthy lifestyle.
How to create delicious grain-based recipes, including a step-by-step guide to making a nutritious grain salad.
What you will take home: Whole grain salad tastings and recipes for daily use.
Instructor: Our class will be taught by a highly qualified Registered Dietitian Nutritionist (RDN)
and Certified Health Education Specialist (CHES), ensuring you receive expert guidance and
evidence-based information.
Duration: 2 hours
Included: All ingredients, tools, and recipes
Price: $55
Whether you’re looking to enhance your diet or simply curious about the benefits of whole
grains, this class is for you!
Join us and take a step towards a healthier, more balanced diet!
Let's Make Ravioli
Learn to make ravioli from scratch. Each person will leave with at least one batch of ravioli ready to cook. BYO rolling pin
This class is taught by Jess Mauceri, a certified health coach from NYC’s Institute for Integrative Nutrition, will be leading our Basics of Making Fresh Pasta class. Jess founded a school lunch program called "What's for Lunch" to bring fresh, healthy meals to students. Passionate about cooking with whole ingredients, she also holds several fitness certifications and actively trains clients.
KATE'S CRACKER WORKSHOP (& SNACK PARTY)
Sign Up Here!
Everyone knows snacking is the best kind of eating. So level up your snack game by learning to make your own crackers! It’s easier than you think, not to mention way tastier and more nutritious than store-bought.
In this workshop, Kate Munning will guide you through the entire process of making two kinds of crackers using fresh, local flours from River Valley Community Grains. Afterwards, we’ll enjoy the fruits of our labors around the cozy wood stove with some local cheese and beer from Man Skirt Brewing.
With your new skills, you’ll be able make your own crackers at home for any occasion. Come ready to roll up your sleeves and have some fun!
We will have cheeses and spreads to enjoy after class with Manskirt Brew along with some Live blues at Ruthie's Vintage Speakeasy Jam. Music starts at 7PM!
St. Paddy's Day Soda Bread
Learn to bake a St Paddy’s Day classic – Irish Soda Bread!
Learn from our community local, Patrick Murphy, as he takes us through the story of Irish Soda bread and teaches us how to make this classic. Patrick loves to cook and bake and was thrilled when Marksboro Mills opened offering locally grown heritage grains. He uses our products regularly in his baking. In honor of St Patricks Day we asked this Irishman if he would like to teach a class on Soda Bread and he was happy to take up the offer! He will be sharing his family recipe – which has been passed down for generations and he is thrilled to share with all who ask as it is truly a crowd pleaser. We will even enjoy some in the class with a bit of corned beef and cabbage prepared by Patrick who will also share his method of this so come hungry as well! You will leave with your own loaf of Soda Bread and recipes.
Master Class: Artisan Local Grain Bread Baking
Join us for a Sunday afternoon master class, where we will learn about artisan local grain bread baking with Nina White from Bobolink Dairy & Bakehouse .
Along with her husband, cheese maker Jonathan White, Bobolink has been a leader in regenerative farming for 23 years.
At their farm store in Milford NJ, you will findaward winning 100% grass-fed raw milk cheeses, 100% grass-fed beef, suckled veal, naturally raised whey-fed pork charcuterie and freshly baked breads.
Bobolink has embraced the mission of sourcing locallygrown small grains for their Bakehouse since their inception, and we are proud to be one of their suppliers of local flour.
In this class, Nina will take the group through mixing, proofing, and forming a multi-grain sandwich loaf, which participants will bring home to bake.We will be forming two other breads as well, in order to experience a number of dough types and forming techniques.
Types of flour, baking with sourdough starter, and techniques for consistent results will be discussed. We'll get a lot done in an afternoon, so come prepared to work!
Each participant will go home with the breads baked during the class, as well as starter, written instructions, and recipes.Equipment needed to bring along…apron, one 9”x5” loaf pan (glass, metal, or ceramic), hat to keep hair back, and a love of bread!
We hope you can take advantage of this very special opportunity to learn from one of the true masters in local grain bread baking.
Let's Make Pasta
Learn the art of pasta making. You will learn to make dough and how to shape it. Each person will leave with at least one batch of pasta ready to cook. BYO Rolling Pin
This class is taught by Jess Mauceri, a certified health coach from NYC’s Institute for Integrative Nutrition, will be leading our Basics of Making Fresh Pasta class. Jess founded a school lunch program called "What's for Lunch" to bring fresh, healthy meals to students. Passionate about cooking with whole ingredients, she also holds several fitness certifications and actively trains clients.
Sourdough English Muffins Class
These fluffy, bubbly breakfast beauties are much more forgiving than capricious sourdough loaves — and arguably more versatile!
You can make a larger or smaller batch, use them with sweet or savory meals (goat cheese and jam combo is a killer!) or even replace burger buns with them. They freeze like champs and can be toasted without thawing.
This is a probiotic, gut-friendly sibling of a familiar store bought English muffins — what’s not to love?
In this class we’ll make a small batch of English muffins from scratch, learn to pan-steam them to perfection and, most importantly, get to have a proper tasting with tea, jams and other fun sides. You'll even get to make your own “Marksboro McMuffin” with Cedar Ridge ham and Walnut Lane Farm Eggs!
It’s an easy and fun, but not awfully fast process, so do reserve 3 hours of your time, to see how this enriched sourdough behaves and develops.
Your teacher Lena (aka @JerseyTomatoChick) is a local tomato grower and an enthusiastic sourdough home-baker. She is always on the lookout for the perfect English muffin recipe as a must-have ingredient of her beloved tomato sandwiches.
Price: $68
Master the Art of Pizza Making at Home
MASTER THE ART OF PIZZA MAKING AT HOME with Emily from Emily’s Hearth
Your instructor Emily Downs of Emily’s Hearth has been making pizzas for almost 20 years. She has worked in pizzerias all over the world from San Francisco, to NYC, to Naples, Italy. She has been featured in NJ Monthly magazine, making the list of best pizza in NJ and most recently mentioned in Vogue Magazines best weddings of 2025.
In this hands-on workshop, you’ll:
• Learn the secrets to making the perfect pizza dough from scratch, including tips for kneading, proofing, and shaping.
• Explore different types of sauces, from classic marinara to creative alternatives.
• Experiment with an array of toppings, cheeses, and flavor combinations to suit your tastes.
• Discover techniques for baking pizzas in your home oven or on a pizza stone for that authentic pizzeria experience.
Price: $98
Sign Up Here!
"DAD AND DAUGHTER VALENTINES BAKING CLASS – LET'S MAKE POP TARTS!!"
Turn a cozy afternoon into a delicious memory with a DIY pop-tart-making adventure!
Experience the joy of baking something scrumptious together - all while using healthy locally grown and freshly milled flour, along with all other locally sourced ingredients.
Roll out the dough, choose your favorite fillings and get creative with fun shapes and colorful icing to top it all off.
Whether you’re crafting the perfect pastry or just enjoying each other's company, this sweet activity will create lasting memories (and tasty treats) to enjoy together.
It’s an afternoon full of love, laughter, and of course, lots of sprinkles!
Price: $55
Add One Child: $25
Valentine's Day Gnocchi-Making Class
Celebrate cooking and creativity this Valentine’s Day with a fun and interactive gnocchi-making class! Perfect for couples, friends, or anyone looking to enjoy a hands-on culinary experience, this class will guide you through the art of crafting delicate and delicious gnocchi from scratch.
Whether you're a seasoned cook or a complete beginner, this class is a unique and memorable way to celebrate Valentine's Day. Leave with new skills and lasting memories!
Duration: 2 hours
Included: All ingredients, tools, and recipes
Price: $60
Spots are limited, so reserve your place today and make this Valentine’s Day unforgettable! ❤️
Quick Sourdough baking
Love to make sourdough bread but don't know what to do with your extra starter?
In this class we will be making 3 quick recipes to use up your discard
Dried Fruit and Almond Flour Granola
Chive Popovers
Gingerbread Marmalade Muffins
You will also learn which recipes sourdough discard works best in and why.
This class is taught by Judy Mancini, who started her sourdough obsession 10 years ago with a small tub of starter from a well-known NYC bread baker.
She has been a chef and food stylist for many years, and is the maker behind Judy's Marmalades and Jams.
Price: $65
SEWING CIRCLE & SPEAKEASY: A CLASS IN MENDING
Free, but Pre-Registration Required
Weather Permitting | Vintage Shop Location
Join us for a cozy, hands-on evening of mending at the Sewing Circle Speak Easy, held in our charming vintage store! Bring your needles, thread, and mending projects, and gather by the wood stove as Liz from Four Fields Farm guides you through techniques to restore your favorite items.
In a fast-fashion world, this is a chance to pause and honor the time, energy, and resources behind your garments by fixing them—perhaps even making them better. Whether it’s patching a stain, adding a pop of color to a sweater, or trying a Japanese Sashiko pattern, visible mending lets you get creative and make your clothes unique.
This intimate gathering is a perfect mix of learning new skills, chatting, and stitching in a relaxed atmosphere. Feel free to BYOB and shop the vintage treasures in the store while you work!
Dress warmly by the stove, and be sure to pre-register to save your spot for this cozy event.
Learn to Make Pierogies
Learn the basics of making fresh pierogi’s! All ingredients included. BYO rolling pin. You will leave with at least one batch of pierogi’s.
This class is taught by Jess Mauceri, a certified health coach from NYC’s Institute for Integrative Nutrition, will be leading our Basics of Making Fresh Pasta class. Jess founded a school lunch program called "What's for Lunch" to bring fresh, healthy meals to students. Passionate about cooking with whole ingredients, she also holds several fitness certifications and actively trains clients.
Price: $50
Reserve your spot at :
https://www.fairytaleinckids.com/book-online.
Kids' Baking Class: Classic French Cakes
SESSION 2: 2PM-4PM
Ages 7-11, parent/guardian optional
Learn to make a classic French recipe—often the first recipe school-aged French children learn.
“Gâteau au yaourt” (yogurt cake) is a fun one bowl, no-measure cake that can be enjoyed on any occasion or simply as an afterschool snack.
This is the perfect recipe to build your little chef’s confidence in the kitchen. And, this recipe never disappoints!
Class includes a tour of the mill. Your child will be working with locally grown grains and milled on site flour. This experience highlights a farm to table product and appreciation for where our food comes from.
You will bring home a cake and a recipe card.
What to Bring: BYOA—Bring your own apron.
Kids' Baking Class: Classic French Cakes
SESSION 1: 11AM-1PM
Ages 3-6, parent/guardian required
Learn to make a classic French recipe—often the first recipe school-aged French children learn.
“Gâteau au yaourt” (yogurt cake) is a fun one bowl, no-measure cake that can be enjoyed on any occasion or simply as an afterschool snack.
This is the perfect recipe to build your little chef’s confidence in the kitchen. And, this recipe never disappoints!
Class includes a tour of the mill. Your child will be working with locally grown grains and milled on site flour. This experience highlights a farm to table product and appreciation for where our food comes from.
You will bring home a cake and a recipe card.
What to Bring: BYOA—Bring your own apron.
Flavorful Flatbreads: A Baking Class in Puffy Kulcha
Join us for Puffy Kulcha Bread, a fun and interactive class where you'll learn to make this soft, flavorful Indian flatbread. Under the guidance of Alka, an expert in Indian baking, you’ll learn the skills to creating perfectly puffed, pillowy Kulcha, made with aromatic spices like cumin and garlic.
You’ll work with fresh ingredients, including flour from Marksboro Mills, and learn traditional techniques for mixing, kneading, and cooking Puffy Kulcha.
Whether you're new to baking or a seasoned cook, this class is perfect for all skill levels. Take home your freshly baked Kulchas and impress your family and friends with this delicious bread.
This class is part of our Flavorful Flatbreads series—sign up for one class or join them all! No prior experience required.
Learn to Make Pierogi's
Learn the basics of making fresh pierogi’s! All ingredients included. BYO rolling pin. You will leave with at least one batch of pierogi’s.
This class is taught by Jess Mauceri, a certified health coach from NYC’s Institute for Integrative Nutrition, will be leading our Basics of Making Fresh Pasta class. Jess founded a school lunch program called "What's for Lunch" to bring fresh, healthy meals to students. Passionate about cooking with whole ingredients, she also holds several fitness certifications and actively trains clients.
Price: $50
Reserve your spot at :
https://www.fairytaleinckids.com/book-online.
MEDITERRANEAN FLATBREAD
Lavash, pita, taboon, baslama, shrak, manoushe—whatever you call it, the flatbreads honed by Mediterranean cultures for thousands of years are delicious and comforting, best served warm out of the oven to accompany a table full of salads, dips, and stews. The recipes and techniques are easy to learn, and the flavors of heritage grains we use really shine.
In this workshop, Kate Munning will guide you through the entire process of making Mediterranean flatbread and baking it both in an oven and on a grill. Afterwards, we’ll enjoy the fruits of our labors with some mezze: think hummus, baba ghanoush, and tzatziki. You are welcome to bring a bottle of wine for an extra cozy, festive vibe.
With your new skills, you’ll be able make your own flatbread at home for any meal or occasion. Come ready to roll up your sleeves and have some fun!
Learn to Make Pierogi's (Copy)
Learn the basics of making fresh pierogi’s! All ingredients included. BYO rolling pin. You will leave with at least one batch of pierogi’s.
This class is taught by Jess Mauceri, a certified health coach from NYC’s Institute for Integrative Nutrition, will be leading our Basics of Making Fresh Pasta class. Jess founded a school lunch program called "What's for Lunch" to bring fresh, healthy meals to students. Passionate about cooking with whole ingredients, she also holds several fitness certifications and actively trains clients.
Price: $50
Reserve your spot at :
https://www.fairytaleinckids.com/book-online.