If you’ve picked up a pastry at our Saturday pop-up bakery, you already know Judy Mancini’s work. Judy is our resident pastry chef and the baker behind every one of those bakes. On November 14 she’s staying on after the pop-up to teach you how she makes pie crust, just in time for the holidays.
Judy bakes with Ridge and Valley Community Grains’ freshly stone-milled flour every week. In class she’ll share what she’s learned about working with it: how it behaves in dough, and what it brings to a crust.
If you want an easier, less stressful twist on classic holiday pies, slab pies and galettes are delicious options. Both skip the fancy crimping, give you more buttery crust to filling, and bake faster than traditional pies.
In this class, you will learn:
· How to make pie dough using the fraisage method for a very flaky texture
· How to make a decorative top crust
· When to parbake, when not to, and why
Everyone goes home with their own galette.
All ingredients are included. Please bring a rolling pin.
If you’ve picked up a pastry at our Saturday pop-up bakery, you already know Judy Mancini’s work. Judy is our resident pastry chef and the baker behind every one of those bakes. On November 14 she’s staying on after the pop-up to teach you how she makes pie crust, just in time for the holidays.
Judy bakes with Ridge and Valley Community Grains’ freshly stone-milled flour every week. In class she’ll share what she’s learned about working with it: how it behaves in dough, and what it brings to a crust.
If you want an easier, less stressful twist on classic holiday pies, slab pies and galettes are delicious options. Both skip the fancy crimping, give you more buttery crust to filling, and bake faster than traditional pies.
In this class, you will learn:
· How to make pie dough using the fraisage method for a very flaky texture
· How to make a decorative top crust
· When to parbake, when not to, and why
Everyone goes home with their own galette.
All ingredients are included. Please bring a rolling pin.