The class will focus on stuffed cookies: what to put in them, how to create the fillings, and how to seal and bake them properly. You will learn the secrets of a really good cookie, ingredients and how they affect texture and flavour, and the signs of a perfectly baked cookie. Participants will make two types of dough: Chocolate Chip and Soft Sugar Cookie Dough, and then choose from a mouth-watering array of fillings like Lemon Curd, Brownie, Nutella, Peanut Butter, Cheesecake, Caramel, Pecan Pie andChocolate Ganache, as well as decorating techniques like sprinkle toppings and line glazes, to create their own unique cookie masterpieces.

Mexico has its tacos, and Central America loves its pupusas, but in Venezuela and Colombia, it is all about the arepa. Although modern Colombians and Venezuelans eat arepas daily, they enjoy them somewhat differently; Colombians like them thinner and a bit sweeter, commonly made with only cheese or egg, whereas in Venezuela arepas are split open and piled high with a huge range of different fillings. In this workshop, we celebrate the Venezuelan arepa and two of its classic fillings: Pabellon and Reina Pepiada.

Challah — a golden, egg-enriched bread that is often braided, and typically eaten on ceremonial occasions such as Shabbat or Jewish holidays — has adorned tables since biblical days. It is an easy, forgiving bread to make; a versatile yeasted dough that can be made sweet or savoury. Ideal for French toast and bread pudding, challah is also the perfect bread with dips like hummus, to mop up soups and stews or just to eat hot and tender, straight out of the oven. In this class, participants will learn how to make a quick, simple, and forgiving yeasted dough and the art braiding bread. Each participant will will make and braid their own challah to take home with them. In addition, there will be demo of shwarma-spiced roasted cauliflower and an easy to make hummus to be a shared as a light lunch with your oven-fresh challah. 

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.

Join Iván Wadgymar of Maizal for a fun, hands-on exploration of 2 quintessential Dia de los Muertos foods: savoury meat and vegetarian tamales and sweet pan de muertos. As a local grower, miller and processor of artisanal Mexican corn, beans and chiles Iván connection to Mexican culinary traditions runs much deeper than most. More than just recipes and techniques, you will learn about the roots of the ingredients and traditions in Mexican and cuisine — literally what puts the culture in agriculture.