Just in time for the holiday season, this fun, hands-on workshop cover two different kind of festive holiday biscotti, the crunchy, twice-baked Italian cookie that has become an ever-popular café staple the world over. Let 20-year cookie biz veteran Alan Zelcovitch walk you through the process of creating colourful Vanilla Funfetti and decadent Chocolate Candy Cane biscotti. You'll enjoy freshly-baked cookies in class and leave with recipes and ready-to-bake cookie dough to share with your friends & family. (Or not 😉).

Join Maria Polotan of Mama Linda's for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines. The cooking methods of the Philippines have been defined not just by its geography, but also through centuries of trading and colonization. Traditionally souring agents - like vinegars or the multitude of sour fruits and vegetables found in the Philippines - provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat, vinegar can be used to ‘cook’ food, often done with seafood, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths - like the adobo and paksiw, or sour broths like sinigang. Filipinos also love to kinulob (steam), inihaw (grill) and ginisa (stir fry) - methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange.

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.