Description:
In this two day workshop, students will how learn to make a variety of small treats suited for many different occasions such as wedding favours, sweets tables and packaged gifts – just in time for the holiday season! Students will learn to make delicious sweets like classic French macaroons, flavoured guimauve (marshmallows), chocolate cannelle (crisp custard treats), lemon madeleine and honey cashew caramels.
Day 1: Students will learn fundamental techniques required to create delicate French macaroons, delectable guimauve (hand crafted marshmallows) and mouthwatering caramels.
Day 2: Students will assemble and complete macaroons, cut and finish guimauve and caramels as well as bake cannelles and madelaines. Once finished, students will learn the best ways to package and store their treats and take home a delicious sampling of their work.
Prerequisite: There is no prerequisite for this class.
Tools & Equipment:
2 pastry bags
Large offset spatula
Small offset spatula
Teacher: Charmaine Baan
Level: Intermediate
Format: Demo & Hands-On
Price: $430 + GST
Dates & Times:
- 2-day Intensive Classes:
- Thursday March 18 & Friday March 19/10, 11:00 - 4:00
- Saturday May 29 & Sunday May 30/10, 11:00 - 4:00
- Saturday July 10 & Sunday July 11/10, 11:00 - 4:00
Cancellation Policy: Full payment is required at the time of booking for all classes. If paying by cheque, it must be received two weeks prior to the start of the first class. Students are responsible for ensuring there are no scheduling conflicts when enrolling in two or more classes. If you do not attend the class you are registered for, your payment will be forfeited. 7 days notice is required for class cancellations upon which a credit note will be issued and may be applied to future classes within a 6 month period. We do not provide makeup classes for missed sessions. Should a class be cancelled a full refund will be offered.
