Easy as Pie

Everybody has a story about a bad pie crust. Tough, shrunken, soggy on the bottom, or the one that fell apart on the way into the pan. Almost none of that is about skill. It comes down to temperature, resting, and about four minutes of technique that nobody bothers to teach.

You mix your own batch of all butter dough from start to finish and take it home wrapped and ready. While yours rests we work with dough made here in the bakery, so you get practice rolling without tearing, building a rustic galette, weaving a proper lattice, and learn what blind / par baking a shell is and why you do it.

This is a relaxed room. No judgement, no rushing, and nobody expects you to have done this before. Beginners are genuinely welcome, and so are people who have been baking for years.

Everything is provided. Ingredients, equipment,…