Classic Yeast Pastries Class 7 February - Friday - 10:00 Pastry Chef Naama Bekerman

In this class we'll experience the principles of working with a variety types of doughs and we'll bake both sweet and salty pastries.

The class is practical and hands-on, and participants make most of the dishes themselves.

The Class’s Menu:
  • Start off with freshly baked Focaccia
  • Provance Style Biscuit Rolls
  • Kugelhopf with walnuts and dried fruit
  • Sweet Fuccacia with fresh fruits, berries and Crème Pattisiere
  • Chocolate Crunch
  • Cinnabon
  • Danish Poppy Seeds
  • Parmesan Crunch
  • An assortment of dips and antipasti

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