Explore seasonal scratch baking in this technique-driven culinary workshop at The Cook's Warehouse. Late Summer Baking is designed for home cooks who want to transition peak-season produce into spectacular sweet and savory baked goods. Under the guidance of Chef Michelle, you’ll dive into the world of pastry hydration and fat lamination, learning the nuances of cutting butter into flour to build structural flakiness without overworking the gluten. We’ll explore the science of liquid management in juicy fruit bakes as well as the moisture-retaining chemistry of olive oil and sour cream crumb architectures. You’ll also learn to build sophisticated, seasonal accompaniments that highlight fresh produce and high-quality ingredients. 

What's on the Menu:

• Southern Tomato Pie – An all-butter, exceptionally flaky, handmade pie crust loaded with thick layers of ripe summer tomatoes, a rich, herb-infused cheese blend, and fresh garden herbs.
• Blueberry Sourcream Streusel Crunch Cake – A rich, velvety snack cake studded with bursting local blueberries, enriched with tangy sour cream, and topped with a heavy, deeply satisfying brown sugar crunch topping.
• Double Chocolate Zucchini Olive Oil Bread – A decadent, deeply cocoa-infused quick bread that uses extra-virgin olive oil and fresh-grated zucchini for an extraordinarily tender, moist texture.
• Lemon-Thyme Buttermilk Ice Cream – A sophisticated, tangy-sweet frozen custard highlighting crisp citrus notes intertwined with the earthy sweetness of fresh lemon-thyme leaves.

Sunday, August 16th - 4:00pm to 7:00pm

Prices are listed per person.