Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of Viennoiserie, the magical butter-laminated pastry that is at the heart of croissants and many other classic European pastries from France to Denmark. Creating croissants from scratch is a somewhat complex, multi-day process, but Leo has expertly constructed a full-day workshop that will cover the all the steps so that you can begin making them at home. You’ll learn how to make your own brioche dough, and the processes of mixing, kneading, rolling, rising, laminating and shaping required to make Croissants, Pain au chocolat, Pain aux raisins, Kouign aman, Chaussons aux pommes, Palmiers and Brioches.

Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep, and then to Lami, her East end brunch pop-up. All I can say is if you have not had the chance to try silog, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria's homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan's, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals, and Mother's Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am, 12pm and 2pm.

Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep, and then to Lami, her East end brunch pop-up. All I can say is if you have not had the chance to try silog, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria's homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan's, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals, and Mother's Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am, 12pm and 2pm.

Maria Polotan probably did more to transform my appreciation of Filipino food than anyone. Prior to starting The Dep, I hadn’t really had much experience with this cuisine. But that all changed when Maria brought these amazing flavours to Mama Linda’s — her 2020 Brunch residency at The Dep, and then to Lami, her East end brunch pop-up. All I can say is if you have not had the chance to try silog, the classic Filipino brunch of garlic fried rice with a fried duck egg, topped with Maria's homemade savoury-sweet, Pinoy-style sausage or hash, you want to get on that ASAP. (Note: Maria makes all of her sausage and corned beef from scratch (brined for 1 week!) using quality local meats from Sanagan's, and uses gluten-free soy sauce throughout.)  Since this has become one of my all-time favourite brunch meals, and Mother's Day is the quintessential brunch day, it only makes sense to bring these things together at The Dep with three 2-hour family-style seatings: 10am, 12pm and 2pm.

Join artisanal baker Leo Baduria for a full-day, in-depth exploration of the fundamentals of great bread. You’ll learn how to make your own sourdough starter, and how to prepare different types of dough, using various grains and flours. There will be hands-on practice of the techniques to folding, kneading and shaping dough to make focaccia/fougasse, baguettes, boules, batards and brioches, including challah braids.

Join Chef Anthony Sestitoa for hands-on journey through four classics of Roman pasta: Cacio e Pepe, Carbonara, Alla Gricia, and Alfredo. You’ll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Everyone will prepare a portion of fresh tagliatelle or spaghetti, and from there will be guided through the nuances of each sauce — exploring techniques, ingredients, and the subtle differences that define each recipe. Rather than individual cooking stations, the focus is on collaborative preparation and discussion. The final dishes are finished together and served family-style for a tasting that captures the full spirit of Roman cooking. A relaxed, informative, and delicious way to get hands-on with Italy’s most iconic pasta traditions.