Flour Bakery+Cafe has a brand spanking new kitchen classroom at the TriMark Innovation Center inside The Innovation and Design Building, and they’re making use of the shiny space with a whole set of spring baking classes. Whether you want to craft cream puffs, sticky buns, croissants, donuts or lemon meringue pie, the pastry pros who’ve trained under chef-owner Joanne Chang will teach you how it’s done. Sessions are three hours and cost $150 per person (plus a processing fee) — scan through the line-up below and select what sounds most delicious to you.
Sunday, May 19th: pâte à choux made easy: cream puffs, éclairs, gougères
Sunday, June 2nd: brioche + sticky buns
Saturday, June 15th: traditional croissants
Sunday, June 16th: donuts
Sunday, June 23rd: traditional croissants
Sunday, June 30th: lemon meringue pie