Festive Fromage: Holiday Cheesemaking Workshop
2025-12-15 18:30 - 21:00 (America/Chicago) | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
Say cheese to the holidays! In this merry and delicious hands-on workshop, we’ll explore the art of cheesemaking with a festive twist. Together we’ll craft fresh burrata, whip up beautiful herb-decked fromage blanc or chèvre, and create the ultimate holiday-worthy fondue. You’ll also make elegant no-bake cheesecakes, crispy parmesan crisps, and a stunning seasonal charcuterie board to tie it all together.
Whether you’re hosting, gifting, or simply indulging, these crowd-pleasing creations will make you the star of any holiday gathering. Bring a friend—or a bottle of wine (BYOB welcome!)—and get ready to stir, stretch, and sample your way through the most delightful dairy of the season.

BYOB

If you’d like to get into the holiday spirit with something sparkling or spirited, bring it if you like. We have glasses!

ADMIT One

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with! Ages 10+ please!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Festive Fromage Holiday Cheesemaking Class
2025-12-16 18:30 - 21:00 (America/Chicago)
Say cheese to the holidays with Festive Fromage, a merry and delicious hands-on workshop devoted entirely to the art (and joy) of cheesemaking. This is your invitation to trade the cookie cutters for curds and spend a few cozy hours stirring, stretching, and sampling your way through the most delightful dairy of the season.
We’ll start with the foundations of fresh cheese, learning how simple ingredients can transform into something truly spectacular. Together we’ll craft pillowy burrata with its luscious creamy center, then decorate fromage blanc or chèvre in festive style with herbs and spices. It’s beautiful on a board and irresistible on warm bread. Next, we’ll turn up the heat with the ultimate party centerpiece: a bubbling, melty holiday fondue just begging for good bread and good company.
But the magic doesn’t stop there. You’ll also create elegant no-bake cheesecakes in festive seasonal flavors, bake off crisp, lacy parmesan wafers that make every table sparkle, and assemble a stunning charcuterie and cheese board that would make any host proud.
Whether you’re preparing to entertain, to give edible gifts, or simply to indulge, Festive Fromage offers everything you need to make this holiday delicious. Bring a friend—or a bottle of wine if you’d like—and join us for a class that celebrates comfort, creativity, and culinary cheer in every creamy bite.

BYOB

If you’d like to get into the holiday spirit with something sparkling or spirited, bring it if you like. We have glasses!

ADMIT One

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with! Ages 10+ please!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Introduction to Breadbaking
2026-01-10 13:00 - 15:30 (America/Chicago)
If you’ve ever dreamed of pulling a golden loaf of bread from your own oven, this class is the perfect place to start! In this friendly, hands-on workshop, we’ll explore the foundations of great bread baking — from mixing and kneading to shaping, proofing, and baking — and make it all approachable, practical, and delicious.
You’ll learn how flour, water, yeast, and salt come together to form doughs with very different personalities, and how to adjust hydration and fermentation for the best flavor and texture. We’ll work through three basic doughs that can become a whole bakery’s worth of breads: ciabatta, focaccia, baguettes, Sicilian loaves, bread bowls, and more.
Along the way, you’ll discover how to tell when your dough is ready to move on to the next stage, why moisture matters, and what makes a great crust vs. a soft crumb. You’ll taste fresh bread straight from the oven and go home with an armload of your own creations — plus recipes, techniques, and the confidence to keep baking at home.
Whether you’re brand new to bread or looking to strengthen your skills, this class will give you the tools you need for baking success.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Intro to Bread Baking Class
2026-01-11 13:00 - 15:30 (America/Chicago)

Sourdough & Naturally Leavened Breads Baking Class
2026-01-17 13:00 - 15:45 UTC, 2026-01-18 13:00 - 15:45 UTC, 2026-05-16 09:30 - 12:30 (America/Chicago)
Sourdough & Naturally Leavened Breads Baking Class
We celebrate the art, science, and flavor of naturally leavened breads in our Sourdough & Naturally Leavened Breads Baking Class. Together, we’ll explore the fascinating world of wild yeast, long fermentation, and rustic baking traditions that bring unmatched character and taste to every loaf.
We’ll begin with the foundation: an artisan sourdough, learning the steps of mixing, folding, proofing, and baking that create the chewy crust, open crumb, and deep tang that make sourdough beloved around the world. From there, we’ll branch out into variations that highlight how versatile naturally leavened breads can be. We’ll bake an aromatic asiago and onion sourdough, a savory loaf filled with bold, cheesy flavor and caramelized sweetness.
We’ll also step outside sourdough-is-savory box and prepare South African mosbolletjies, a fragrant, lightly sweet bread flavored with anise and enriched with all of the dairy products we have. (Not really, but it feels like it!) This bread was our all-time top seller when we used to sell at the Farmer’s Market — even among people who couldn’t pronounce it (so, basically, everyone.)
In addition, we’ll put every bit of our starter to good use by turning discarded sourdough into crispy, delicious crackers. These golden, savory bites reduce waste while adding another skill to our repertoire.
Along the way, we’ll cover essential techniques, from starter maintenance to shaping methods and decorative techniques, so that sourdough feels approachable and exciting. Whether rustic or refined, savory or slightly sweet, every bread we bake together will deepen our appreciation for this timeless craft.
By the end, we’ll leave with a collection of fresh loaves, crackers, and the confidence to keep baking sourdough at home for years to come. And yes, we will give you starter to take home!

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Valentine's Day Cookie Decorating
2026-01-31 13:00 - 15:30, 2026-02-01 13:00 - 15:30 UTC
Celebrate the sweetest season of the year with an afternoon of creativity, color, and confections! In this hands-on Valentine’s Cookie Decorating Class, you’ll learn how to bake, decorate, and design beautiful sugar cookies from scratch — the perfect way to share a little love (or keep it all for yourself).
We’ll begin by making our signature rolled sugar cookie dough, then cut out an assortment of seasonal Valentine’s shapes for your own personal tray. While your cookies bake to golden perfection, we’ll mix up batches of royal icing, learning how to achieve perfect piping and flooding consistencies, blend colors, and use outlining and layering techniques to create smooth, professional finishes.
Once the cookies are cooled, you’ll decorate your own collection of beautiful Valentine’s cookies using the icing techniques you’ve just learned — from elegant hearts and florals to playful patterns and conversation-cookie designs.
At the end of class, your creations will need to dry overnight for safe transport and best results. You’re welcome to return the next day to pick them up once they’ve set perfectly — or if you’ve come from farther away, we’ll carefully box them up for the trip home and hope for the best.
This class is perfect for friends, families, or couples who love to create together. You’ll leave with new decorating skills, plenty of inspiration, and the joy that comes from making something beautiful with your own hands.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Chocolate Lovers' Baking Class
2026-02-07 13:00 - 16:00 UTC
Start the sweetest season of the year with an afternoon devoted entirely to the art of chocolate. In this hands-on 2½-hour class, you’ll create an elegant array of chocolate confections — each one beautiful enough to gift and delicious enough to keep for yourself.
We’ll begin with long-stemmed chocolate-covered strawberries, the timeless indulgence that never goes out of style, then move into liquid-centered cherry cordials that burst with flavor when you bite into them. You’ll learn how to temper chocolate to a flawless shine, then use those skills to craft hand-painted truffles and pralines, gleaming with color or patterned with professional transfer sheets. You’ll also create your own custom chocolate bars, decorated with edible gold, sea salt, or fruit, and finish with a deeply rich flourless chocolate cake (the ultimate Valentine-worthy finale!)
This pre-Valentine session is ideal for solo bakers, friends, or couples who’d rather celebrate early (and with chocolate). You’ll leave with recipes, techniques you’ll use forever, and a beautifully boxed assortment of your own handmade creations.

BYOB

BYOB isn’t required, but chocolate does love good company. A chilled bottle of Banfi’s Rosa Regale is a perfect match — fruity, effervescent, and made to flirt with chocolate. Other lovely options include ruby port, sweet red Lambrusco, or a crisp sparkling rosé. For those going spirit-free, try cherry or blackcurrant soda, espresso, or sparkling water with a twist of orange. Bring whatever feels celebratory; it’s all part of the indulgence.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with a romantic partner, friends, family, neighbors, coworkers, frenemies, and anybody you want to share the chocolate with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Chocolate Lovers' Baking Class
2026-02-14 13:00 - 16:00 UTC
Spend your Valentine’s afternoon surrounded by the scent of melted chocolate, fresh fruit, and pure joy. In this hands-on 2½-hour workshop, we’ll make a dazzling collection of sweets worthy of the occasion — and you’ll take home a box filled with your own elegant creations.
You’ll dip long-stemmed strawberries, craft liquid-centered cherry cordials, and master the art of tempering chocolate for a glossy, professional finish. Next, you’ll hand-paint or pattern your own chocolate truffles and pralines, create gleaming custom chocolate bars, and bake a dense, silky flourless chocolate cake that’s both simple and spectacular.
This Valentine’s Day edition features premium couverture chocolate, seasonal berries, and a few extra-fancy touches — because the day deserves nothing less. Whether you come with a friend, a sweetheart, or simply your love of chocolate, it’s an unforgettable way to celebrate.

BYOB

BYOB isn’t required, but chocolate does love good company. A chilled bottle of Banfi’s Rosa Regale is a perfect match — fruity, effervescent, and made to flirt with chocolate. Other lovely options include ruby port, sweet red Lambrusco, or a crisp sparkling rosé. For those going spirit-free, try cherry or blackcurrant soda, espresso, or sparkling water with a twist of orange. Bring whatever feels celebratory; it’s all part of the indulgence.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with a romantic partner, friends, family, neighbors, coworkers, frenemies, and anybody you want to share the chocolate with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Mardi Gras Madness: A Grand Carnival Baking Experience
2026-02-15 13:00 - 16:00 UTC
Carnival season isn’t just one tradition — it’s a whirlwind of celebrations stretching from Europe to Louisiana. Two days before Mardi Gras, join us for the most joyful, over-the-top baking class of the year: Mardi Gras Madness, our grand tour of sweet festival traditions from across the world.
In this immersive, hands-on class, you’ll bake your way through five iconic pastries, each tied to a different country’s pre-Lenten celebration. We’ll start in France with a shimmering galette des rois, layered with crisp puff pastry and almond frangipane, complete with a crown and the hidden fève. Then we head north for pillowy semlor — cardamom buns overflowing with almond paste and clouds of whipped cream.
Next, it’s time for the fryer. You’ll make golden pączki, the rich, Polish doughnuts traditionally eaten before Lent, along with delicate Italian angel wings dusted generously in powdered sugar. And finally, we circle back to the States to finish with a fragrant Louisiana King Cake, braided, baked, and lavishly frosted in Mardi Gras colors.
You’ll leave with a feast of pastries, a kitchen full of good stories, and a deep appreciation for how many cultures celebrate this deliciously indulgent season. It’s a little chaotic, a little glittery, and absolutely unforgettable — exactly how Carnival should be. This class is joyful, festive, and deliciously over the top — a true feast for both the senses and the spirit. So a friend or loved one and join us as we laissez les bons temps rouler!

BYOB

We suggest something light and celebratory like prosecco, a sparkling rose or a moscato d’asti.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

It's All About Choux: Cream Puffs, Eclairs and More Baking Class
2026-02-21 13:00 - 16:00, 2026-05-09 13:00 - 16:00 (America/Chicago)
If you love pastries that are crisp, airy, and filled with luscious cream, this class is for you. Join us as we dive into the delicious, versatile world of pâte à choux—the egg-rich dough that gives us cream puffs, éclairs, profiteroles, and so much more.
We’ll start with the fundamentals: how to cook and pipe pâte à choux so that it puffs beautifully, bakes hollow, and becomes the perfect canvas for both sweet and savory creations. Then we’ll explore all the delicious ways to use it. We’ll make classic Éclairs, filled with decadent vanilla pastry cream and topped with glossy chocolate ganache; Pretzel Éclairs, filled with caramel cream for a playful twist on a favorite; and even Zeppole, fried golden and filled with silky cannoli cream.
You’ll learn how to master each step—from making and piping the dough to filling, glazing, and frying—and you’ll take home a collection of pastries that look as beautiful as they taste. With pâte à choux, the possibilities are endless, and once you’ve learned the basics, you’ll never look at cream puffs the same way again.
Whether you’re a confident baker or a curious beginner, this class is an evening of hands-on fun, rich flavors, and pastry magic that’s sure to impress.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Whole Grain Breadbaking Class
2026-02-22 13:00 - 15:45 (America/Chicago)
Whole grains, seeds, and nuts bring so much flavor, texture, and nutrition to bread — and in this hands-on class, you’ll learn how to make them shine! If you’ve ever wanted to bake hearty, wholesome loaves that are as beautiful as they are nourishing, this is the class for you.
We’ll dive into the techniques that make whole-grain and seeded breads successful, from balancing hydration to developing gluten in heavier doughs. You’ll learn about soakers, preferments, and add-ins that bring incredible flavor, chew, and keeping quality to every loaf. Along the way, we’ll talk about flour types, fermentation, and shaping methods that help you master even the heartiest doughs with confidence.
Together, we’ll bake some of our all-time customer favorites: Scandinavian Seed Bread, Maple Granola Bread, raisin-sweetened Power Bread, and tender 100% Whole-Wheat Cinnamon Buns. You’ll see how versatile whole-grain baking can be — from breakfast to dinner to dessert — and how simple tweaks can give your breads a perfect balance of texture and flavor.
Of course, there will be plenty to taste along the way! You’ll go home with a generous armload of fresh-baked, whole-grain bread, plus recipes, ideas, and inspiration to keep your home baking full of wholesome goodness all year long.
Come hungry, bring a friend, and get ready to make some truly satisfying bread at Pickwick & Cherry.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Croissants, Puff Pastry, and Beyond Baking Class
2026-02-28 13:00 - 15:30, 2026-03-01 13:00 - 15:30, 2026-04-11 13:00 - 15:30, 2026-04-12 13:00 - 15:30 UTC
Learn the magic behind buttery, flaky pastries in this hands-on workshop all about laminated doughs. You’ll work with croissant dough, puff pastry, and brioche feuilletée to create a gorgeous variety of pastries from croissant cinnamon rolls to braided chocolate coffee cake.
We’ll guide you through the folding, rolling, and shaping techniques that give these treats their signature layers. You’ll leave with a box full of golden, delicious pastries and a new appreciation for the craft behind every flaky bite.
Perfect for passionate home bakers or anyone who’s ever wondered what it really takes to make a croissant from scratch.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Cheesecakes of the World Baking Class
2026-03-07 13:00 - 15:30, 2026-03-08 13:00 - 15:30 (America/Chicago)
Join us for a unique culinary adventure with our “Cheesecakes of the World” baking class! In this class, you’ll learn to create delicious and sophisticated cheesecakes from various regions across the globe. From an Alsacian cheese cake with Greek yogurt and rum-soaked raisins to the ethereal Japanese Cotton cheesecake, a cannoli-inspired cheesecake with fresh ricotta, a Mediterranean cheesecake with figs, orange, and mascarpone, and a blue cheesecake with cherries inspired by a recent trip to Norway, we’ve got something to please every palate.
In this hands-on class, we will will guide you through each step of the cheesecake-making process, from choosing the right ingredients to perfecting your baking techniques. You’ll leave the class with the skills and knowledge to impress your friends and family with these unique and delicious cheesecake creations. So come join us for an unforgettable culinary experience that will take your cheesecake game to the next level!

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Home Cheesemaking Class
2026-03-14 13:00 - 16:00, 2026-03-15 13:00 - 16:00, 2026-03-28 13:00 - 16:00, 2026-03-29 13:00 - 16:00 (America/Chicago)
How does liquid milk become rich, creamy, and delicious cheese? The answer is both ancient and astonishingly simple — and in this hands-on afternoon workshop, we’ll explore it together through a full lineup of fresh, homemade cheeses.
Join our resident cheesemaker Ryan for an afternoon of curds, cultures, and culinary alchemy as we make an astonishing variety of cheeses right in the kitchen. We’ll start with Ricotta and Paneer, two simple and ancient cheeses that show how easily milk can be transformed. Then we’ll explore cultured varieties like Vache (Fromage Blanc) and Yogurt, and turn that yogurt into Labneh, a luscious, spreadable cheese that’s as versatile as it is delicious. Along the way, we’ll spin that same yogurt into Frozen Yogurt because the only thing better than dairy is dairy dessert.
We’ll also make old-fashioned Cottage Cheese, and even Junket, a nostalgic rennet-based dessert that’s nearly vanished from modern kitchens. Finally, we’ll master the quick-stretch magic of Mozzarella, and, time permitting, create its cream-filled cousin, Burrata.
You’ll learn the science and technique behind each transformation, how to source your ingredients, and how to continue your cheesemaking adventures at home with minimal equipment and maximum deliciousness.
This workshop is part cooking class, part food science experiment, and entirely delightful. Once you’ve made your own cheese, you’ll never look at a gallon of milk the same way again.

BYOB

While BYOB isn’t expected for this cheesemaking class, we suggest a crisp white wine like Sauvignon Blanc, or a light, dry cider to pair with your fresh creations if you’re into that sort of thing.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Pasta Perfecta Hands-On Culinary Workshop
2026-03-21 13:00 - 16:00, 2026-03-22 13:00 - 16:00 UTC
We celebrate the timeless art of fresh pasta-making in Pasta Perfecta, a fully hands-on workshop where flour, water, and creativity come together to form something extraordinary. Together, we’ll explore the many doughs, shapes, and colors that make handmade pasta endlessly exciting.
We’ll begin by mixing a variety of doughs — from sturdy semolina to silky Neapolitan-style flour — and experimenting with natural colorants like spinach, beet powder, carrot, tomato, black garlic, and occasionally saffron. You’ll see how simple ingredients transform into vibrant, flavorful doughs that reflect both Italian tradition and personal imagination.
From there, we’ll roll and shape pasta by hand, learning how to form ribbons, twists, and sheets that can be cut, layered, or stuffed. Using both classic rollers and modern cutters, we’ll create pastas in multiple styles — from delicate tagliatelle and pappardelle to filled varieties like ricotta ravioli or short rib agnolotti.
Along the way, we’ll talk technique, texture, and tradition — from kneading and resting to how different flours and hydration levels change the final bite. This isn’t a meal, but an immersive, tactile experience where you’ll leave with your own eclectic collection of fresh pastas to cook or dry at home.
Whether you’re brand new to pasta or deep into your culinary journey, Pasta Perfecta is a joyful afternoon of flour, laughter, and edible art.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

Sweet & Savory Tarts Baking Class
2026-04-25 13:00 - 16:00, 2026-04-26 13:00 - 16:00 (America/Chicago)
Crisp pastry, silky fillings, vibrant fruit, and bold savory flavors — this hands-on baking workshop is devoted to mastering the art of the tart.
We’ll work with sweet tart dough and free-form pastry, learning how to blind bake, build stable custards, work with fresh fruit, and assemble beautiful sweet and savory tarts. The exact flavors shift with the season and the market — think bright citrus, rich chocolate, rustic fruit galettes, or savory combinations with herbs and cheese.
By the end of class, you’ll have a box full of tarts to take home (sharing is optional!), along with the confidence to adapt the techniques to whatever ingredients you have on hand.
No two sessions are exactly the same — and that’s half the fun.

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!

The Art of Phyllo Baking Class
2026-05-03 13:00 - 16:00 (America/Chicago)
Phyllo has a bit of a bad reputation. It tears. It dries out. It behaves badly if ignored. And yet, some of the most beloved pastries in the world rely on it.
In this hands-on workshop, we’re demystifying phyllo once and for all as we bake our way through phyllo’s full range of possibilities. You’ll learn to build classic nut baklava in multiple styles, from crisp layered triangles to rolled sarma and dramatic midye (mussel) baklava formed from hand-stretched sheets. We’ll prepare spiral bourek and tiropitakia for the savory table, and we’ll turn even our “mistakes” into fragrant orange-soaked portokalopita.
By the end of class, you’ll understand how phyllo behaves, how syrup absorption works, and how to approach these pastries with confidence instead of hesitation. (And then, of course, we will send you home with a big box of your handiwork!)

ADMIT ONE

Each ticket admits one person, but don’t let that stop you. This is a great experience to share with friends, family, neighbors, coworkers, frenemies, and anybody you want to share the cooking and eating with!

Rules & Policies

Complete Event & Ticket Policies can be found here. Please read them!

Have More Questions?

Check our FAQ, and then send us a message if you still have questions!
