Saturday, October 18, 2025
10:30am-1:30pm
with Emily
Learn to create gorgeous, seasonally-inspired galettes using whole grain flours. These rustic, free-form pastries are the perfect canvas for showcasing the Pacific Northwest's seasonal bounty. You'll learn the secrets of working with whole grain flour to create pastry that's irresistibly flaky and master professional techniques for confident dough handling. You'll leave with two beautiful petite galettes of your own, fresh dough to bake a full-size galette at home, as well as professional recipes and insider tips to transform simple ingredients into show-stopping centerpieces.
Ingredients for this class include gluten, dairy and egg.
Registration for this class will close on Thursday, October 16 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Saturday, October 18, 2025
10:30am-1:30pm
with Emily
Learn to create gorgeous, seasonally-inspired galettes using whole grain flours. These rustic, free-form pastries are the perfect canvas for showcasing the Pacific Northwest's seasonal bounty. You'll learn the secrets of working with whole grain flour to create pastry that's irresistibly flaky and master professional techniques for confident dough handling. You'll leave with two beautiful petite galettes of your own, fresh dough to bake a full-size galette at home, as well as professional recipes and insider tips to transform simple ingredients into show-stopping centerpieces.
Ingredients for this class include gluten, dairy and egg.
Registration for this class will close on Thursday, October 16 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
