Two ways to take a class from Pastry Craft:

Sign Up for a Public Class

Laurie occasionally teaches in venues around Seattle and the Eastside. Looking for a class? Choose from a variety of Pastry Craft's public classes.

In-Home Pastry Classes

Would you like to schedule a class in your home? It's easy! First, choose from the classes below. (Pastry Craft can also create a custom class just for you.) Next, complete the In-Home Class Form so we can get to know you. We'll respond promptly and you'll be on your way to learning pastry in the convenience of your home! (Check out class rates here for 1-12 persons.)

Petite French Cakes
Madelines, financier, tigres – little cakes with fancy names, but simple to make. These little morsels are the perfect quick and easy dessert or special snack, but they are elegant too. Three little tender cakes - different shapes and sizes. Put them together for a tea, with coffee for guests or an afternoon snack. Their delicate flavor and texture make them irresistible.

Sweet and Savory Cookies with Herbs
It's September in the Pacific Northwest and the herbs you've been growing in your garden are getting out of control. In fact, those herbs often will grow long into October. You might wonder what to make with them that is different and interesting. Adding fresh herbs to pastries provides an interesting and exotic flavor to your cookies that make the eater wonder “what's in there?” Combine fresh herbs and three simple cookie recipes to make these cookies come alive.

Scones
There is nothing better than a perfect scone with your morning coffee or tea. Crisp on the outside and tender on the inside, scones evoke thoughts of comfort and tradition. Learn the technique of making scones, both sweet and savory. With one trusty recipe, you will learn to adapt it to make different types of scones that you can prepare for your family.

Dessert Garnishes
Discover many ways to make simple garnishes to dress up your desserts. Work with chocolate, nuts and tuiles to create the finishing touch for your tarts, cakes, pies or any pastry. Learn the simple techniques of working with chocolate without tempering, toasting and candying a variety of nuts, creating candied citrus and creating beautiful tuiles (decorative cookies) to accompany your desserts. You will walk away with a load of ideas to incorporate these garnishes in desserts or serve on their own.

Simple as Pie
There's a reason for that saying. Pie is not as difficult as you think. First, there's the crust. We'll take the challenge out of it. No special tools – just a little knowledge and handling instructions with quality ingredients to make tender, flaky, flavorful pie crust that you won't have to struggle with. Second, learn about the best fruits to use for your filling, how to buy fruits and prepare them and a variety of other fillings that can fill your just-made crust. For every season, pie is the answer. (Please bring a 9-inch pie plate.)

Baking with Spelt and other Grains (wheat free)
This class is for those who need or want to eat wheat-free, but do not need a gluten free diet. (Many people find they can tolerate spelt, an ancient form of wheat, when they cannot tolerate traditional wheat.) In this class, learn about the properties of spelt flour and other grains that can replace wheat flour in many baking and pastry recipes. We'll explore what recipes work best so that eating wheat-free baked goods are a joy and not a messy disappointment in your kitchen.

Simple Fruit – Poaching, Roasting and Braising
Washington is graced with beautiful fruits starting in May with rhubarb and ending in October with apples and pears. Cooking fruit deepens flavor and changes texture, making it a delicious and healthful way of eating fruits. Discover the basics to poaching, roasting and braising a variety of fruits. Then we'll use the fruits in a variety of desserts that you can easily prepare at home.

Brittles and Barks
Take the mystery out of candy making at home! Candy making can be a challenge, especially when you are cooking with sugar and chocolate. This class will teach you the simplest way to temper chocolate to make barks with nuts, dried fruits and even some fresh herbs. And we'll take the fear out of cooking sugar to make beautiful nut brittles. With some professional techniques, you can make these confections in your own home. Packaged beautifully, brittles and barks are perfect gifts for any time of the year.

Frozen Desserts: Sorbet, Granita and Ice Cream
Frozen desserts are some of the easiest and most versatile treats you can make at home. From sweet and fruity sorbets, to icy crystals of granita, to smooth and creamy ice cream, these desserts can be used at any meal or occasion. You will learn the basics of making each of these frozen treats. Then we'll explore simple ways of adjusting them for your tastes using the same basic recipes. Learn how to adjust the sugar content to cut back on sugar. We'll also discuss infusing your sorbet, granita or ice cream with interesting flavors – things you can easily do in your own home.

Cake 101: Creaming, Foaming, Combination Foaming – What does it all mean?
Ever followed a cake recipe's instructions and wondered why the author has asked you to mix the cake in that particular way? In this class, we'll discuss the various techniques to mixing cakes and the results of those mixing techniques. You will learn the basics of pound cake, genoise, and chiffon cake along with tips for baking them for optimum height and crumb. Some learning, a little science and a lot of fun will have you creating beautiful cakes in one lesson. (Combine this class with Cake 102 for a 2-day cake-making extravaganza.)

Cake 102: A Follow-up Companion Class to Cake 101
Learn the simple basics of frostings, icings and fillings and then build a simple and delicious layered cake. This is not a cake decorating class, but a class to show simple ways to make beautiful cakes with quality ingredients. Work with ganache, glazes, mousse fillings and buttercreams. Learn the simple steps of constructing a layered cake that looks as good as it tastes! (Combine this class with Cake 101 for a 2-day cake-making extravaganza.)

Cookies Three Ways
People often ask, “How did you do that?” when they see a complicated-looking decorative pastry. This class takes the mystery out of a tender French cookie made with two simple doughs. Learn the simple steps of making chocolate and vanilla sablé cookies into beautiful spirals, checkerboards and stripes. And then use the leftover dough to make a fourth cookie! One great recipe, simple dough mixing and a little handwork will have your guests asking, “How did you do that?”

Ciabatta
Ciabatta is a go-to hearth bread when baking at home. It's easy to get a near-artisan bakery result in your own oven with just a few simple techniques. Ciabatta (Italian for slipper) is a traditional bread with a substantial crust and a full flavor due to the starter that's made the day before. We'll start the mix at the beginning of class and while the dough proofs, we'll have time for lecture and discussion about bread and its properties. Come with your questions! You'll go home with a few loaves and a load of information that will help you get started making artisan bread at home. (This class is 4 hours.)

Savory Desserts
The Pacific Northwest's abundance of fruits, vegetables and herbs makes savory desserts flavorful and seasonal. Savory desserts can be as simple as adding a few herbs to a sweet dessert or turning winter root vegetables into something irresistible. Discover seasonal and local products, including the great cheese artisans in our area. Adding savory components to your desserts can open up a world of flavors and add versatility to your desserts so that you can create throughout the seasons.

Croissant and Brioche (2-day class)
The French know how to do it! Learn to make these two pastries in an in-depth 2-day class. The first day we'll prepare the croissant and brioche doughs and spend some time discussing mixing techniques of yeasted doughs. The second day we'll shape and bake, creating croissants, pain au chocolat and beautiful brioche rolls.

Marshmallows
Marshmallows have become popular again and they're not just for s'mores anymore. Vanilla bean, peppermint, chocolate, rosewater. White, pink, brown, green. This class demonstrates the steps of creating your own marshmallows using one simple recipe and a variety of flavors and colors. Learn the basics of creating marshmallows, cutting them and packaging them. They're a delicate sweet treat.

Sweet and Savory Lunch
Pastry isn't just for dessert. You can make beautiful savory tarts filled with herbs and meats or vegetables, French gougeres (cheese puffs), work with phyllo, light-as-a-feather biscuits and savory crepes. And then you can take the same basic components and create sweet desserts. In this class we'll create a lunch using pastry techniques for appetizers, main course and dessert. Learn how to apply basic pastry techniques to make either sweet or savory pastries.

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Adult and child baking

Rates

This is the way to learn. Intimate, hands on classes taught in your home (or mine for classes up to 4 students). Most classes are 3 hours in length. (Exceptions are noted on the list of classes.)
*Rates include all ingredients and any needed small equipment.

Groups

Invite a group of friends into your home for a fun lesson. Plan a children's party or choose a class for your family and learn to cook together.

5 or more students - $65/student
3-4 students - $85/student

Private/Semi-Private

Semi-Private (2 students) - $125/student
**Private (1 student) – $210
**Private custom classes over 3 hours can be arranged at $70 per hour.

*Above rates apply to classes in the greater Seattle area. Rates outside the greater Seattle area will be determined according to location and travel time.


fruit tart

ciabatta
assorted cookies