It’s All About the Flour: Holiday Pastry Crust Workshop

With Judy Mancini

Join Judy for a hands-on evening learning the secrets to flaky, tender pastry crusts using our fresh stone-milled flours right in time for the Holidays.

Our flours contain more bran ( and more nutrients!) than supermarket brands, and the taste is incomparable. But, it does need to be handled a bit differently. 

In this class you will learn how to create a flaky pastry crust by hand- much easier than you think, and a rich, tender, sweet crust in a food processor, using our own freshly milled flours: wheat, whole wheat, pastry and einkorn.

In this Hands-On class we will:

-discuss tips to get the best results from our flours, and how to swap in different flours for slightly different flavors

-learn how a properly hydrated dough should feel 

-practice how to roll a crust evenly, and line a tart or pie pan properly

-learn how to avoid tough, gummy or shrunken crusts

-discover ways to use up dough scraps

AND there will be treats to eat!

Everyone will go home with a filling and their pie crust ready to be chilled and baked at home.