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DTSTART;TZID=America/Chicago:20260502T130000
DTEND;TZID=America/Chicago:20260502T160000
DTSTAMP:20260404T183716
CREATED:20260226T232940Z
LAST-MODIFIED:20260226T232940Z
UID:10003017-1777726800-1777737600@www.pickwickandcherry.com
SUMMARY:The Art of Phyllo Baking Class
DESCRIPTION: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. \nIn 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. \nBy 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!)  \n\n\n\n\n\n\n\n\n\n  \nADMIT ONE \n  \nEach 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! \n\n\n\n\n  \nRules & Policies \n  \nComplete Event & Ticket Policies can be found here. Please read them!  \n\n\n\n\n  \nHave More Questions? \n  \nCheck our FAQ\, and then send us a message if you still have questions!  
URL:https://www.pickwickandcherry.com/event/the-art-of-phyllo-baking-class/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/02/The-Art-of-Phyllo-Long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260503T130000
DTEND;TZID=America/Chicago:20260503T160000
DTSTAMP:20260404T183716
CREATED:20260226T233447Z
LAST-MODIFIED:20260226T233447Z
UID:10003018-1777813200-1777824000@www.pickwickandcherry.com
SUMMARY:The Art of Phyllo Baking Class
DESCRIPTION: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. \nIn 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. \nBy 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!)  \n\n\n\n\n\n\n\n\n\n  \nADMIT ONE \n  \nEach 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! \n\n\n\n\n  \nRules & Policies \n  \nComplete Event & Ticket Policies can be found here. Please read them!  \n\n\n\n\n  \nHave More Questions? \n  \nCheck our FAQ\, and then send us a message if you still have questions!  
URL:https://www.pickwickandcherry.com/event/the-art-of-phyllo-baking-class-2/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/02/The-Art-of-Phyllo-Long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20260604T183000
DTEND;TZID=UTC:20260604T210000
DTSTAMP:20260404T183716
CREATED:20260227T015711Z
LAST-MODIFIED:20260227T015711Z
UID:10003021-1780597800-1780606800@www.pickwickandcherry.com
SUMMARY:Pretzel Baking Class
DESCRIPTION:Get Ready for Pretzel Baking Class!\nWe roll up our sleeves and dive into the world of handmade pretzels in our crowd-fave Pretzel Baking Class. This fun\, hands-on workshop is all about mastering the dough\, the twist\, and the bake that makes pretzels so irresistible\, while also learning a few tricks that bakers have passed down for generations. \nWe’ll begin with authentic Bavarian lye-dipped pretzels\, the kind that deliver that iconic chewy crust and deep\, golden shine. Lye can be dangerous if handled incorrectly\, but we’ll provide the goggles\, the know-how\, and the confidence to teach you how to use lye safely. It’s not nearly as scary as it sounds\, and the delicious results are absolutely worth it. \nNext\, we’ll bake Scandinavian sweet pretzels\, soft\, sweet\, and lightly iced\, perfect for an afternoon treat or a cozy breakfast. We’ll also make Parmesan peppercorn pretzels\, savory and bold. It’s basically the best possible garlic bread—but with all the satisfying chew and character of a real pretzel. \nAlong the way\, we’ll tackle the famous flippy-twisty pretzel fold (English doesn’t really have a word for it\, but German does: Brezelschlingen)\, breaking it down step by step until the classic shape feels easy and natural. We’ll share tips on dough handling\, shaping\, flavor variations\, and baking methods so that pretzels can become part of our own kitchen repertoire. \nBy the end of class\, we’ll leave with a generous pile of fresh\, warm pretzels\, new skills\, and maybe even a new party trick to share. Whether sweet or savory\, pretzels are always a crowd-pleaser—and making them together makes them even better. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\n\n\n\n\n\n  \nADMIT ONE \n  \nEach 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! \n\n\n\n\n  \nRules & Policies \n  \nComplete Event & Ticket Policies can be found here. Please read them!  \n\n\n\n\n  \nHave More Questions? \n  \nCheck our FAQ\, and then send us a message if you still have questions!  
URL:https://www.pickwickandcherry.com/event/pretzel-baking-class-14/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2021/08/28952052_10156228696214439_2917555869535174656_n-2-1024x576-1.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20260605T183000
DTEND;TZID=UTC:20260605T210000
DTSTAMP:20260404T183716
CREATED:20260227T020307Z
LAST-MODIFIED:20260227T020307Z
UID:10003022-1780684200-1780693200@www.pickwickandcherry.com
SUMMARY:Pretzel Baking Class
DESCRIPTION:Get Ready for Pretzel Baking Class!\nWe roll up our sleeves and dive into the world of handmade pretzels in our crowd-fave Pretzel Baking Class. This fun\, hands-on workshop is all about mastering the dough\, the twist\, and the bake that makes pretzels so irresistible\, while also learning a few tricks that bakers have passed down for generations. \nWe’ll begin with authentic Bavarian lye-dipped pretzels\, the kind that deliver that iconic chewy crust and deep\, golden shine. Lye can be dangerous if handled incorrectly\, but we’ll provide the goggles\, the know-how\, and the confidence to teach you how to use lye safely. It’s not nearly as scary as it sounds\, and the delicious results are absolutely worth it. \nNext\, we’ll bake Scandinavian sweet pretzels\, soft\, sweet\, and lightly iced\, perfect for an afternoon treat or a cozy breakfast. We’ll also make Parmesan peppercorn pretzels\, savory and bold. It’s basically the best possible garlic bread—but with all the satisfying chew and character of a real pretzel. \nAlong the way\, we’ll tackle the famous flippy-twisty pretzel fold (English doesn’t really have a word for it\, but German does: Brezelschlingen)\, breaking it down step by step until the classic shape feels easy and natural. We’ll share tips on dough handling\, shaping\, flavor variations\, and baking methods so that pretzels can become part of our own kitchen repertoire. \nBy the end of class\, we’ll leave with a generous pile of fresh\, warm pretzels\, new skills\, and maybe even a new party trick to share. Whether sweet or savory\, pretzels are always a crowd-pleaser—and making them together makes them even better. \n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\n\n\n\n\n\n  \nADMIT ONE \n  \nEach 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! \n\n\n\n\n  \nRules & Policies \n  \nComplete Event & Ticket Policies can be found here. Please read them!  \n\n\n\n\n  \nHave More Questions? \n  \nCheck our FAQ\, and then send us a message if you still have questions!  
URL:https://www.pickwickandcherry.com/event/pretzel-baking-class-15/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2021/08/28952052_10156228696214439_2917555869535174656_n-2-1024x576-1.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260608T090000
DTEND;TZID=America/Chicago:20260608T144500
DTSTAMP:20260404T183716
CREATED:20260303T192357Z
LAST-MODIFIED:20260303T202844Z
UID:10003038-1780909200-1780929900@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 1
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 1\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-1/2026-06-08/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260609T090000
DTEND;TZID=America/Chicago:20260609T144500
DTSTAMP:20260404T183716
CREATED:20260303T192357Z
LAST-MODIFIED:20260303T202844Z
UID:10003039-1780995600-1781016300@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 1
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 1\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-1/2026-06-09/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260610T090000
DTEND;TZID=America/Chicago:20260610T144500
DTSTAMP:20260404T183716
CREATED:20260303T192357Z
LAST-MODIFIED:20260303T202844Z
UID:10003040-1781082000-1781102700@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 1
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 1\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-1/2026-06-10/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260611T090000
DTEND;TZID=America/Chicago:20260611T144500
DTSTAMP:20260404T183716
CREATED:20260303T192357Z
LAST-MODIFIED:20260303T202844Z
UID:10003041-1781168400-1781189100@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 1
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 1\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-1/2026-06-11/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260612T090000
DTEND;TZID=America/Chicago:20260612T144500
DTSTAMP:20260404T183716
CREATED:20260303T192357Z
LAST-MODIFIED:20260303T202844Z
UID:10003042-1781254800-1781275500@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 1
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 1\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-1/2026-06-12/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260622T090000
DTEND;TZID=America/Chicago:20260622T144500
DTSTAMP:20260404T183716
CREATED:20260303T193103Z
LAST-MODIFIED:20260303T202427Z
UID:10003048-1782118800-1782139500@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 2
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 2\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\n\nEnjoy baking at home \n\n\nTake pride in precision \n\n\nAre willing to try again when something doesn’t work \n\n\nCan stay engaged through longer projects \n\n\nAre excited to develop real skills \n\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-2/2026-06-22/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260623T090000
DTEND;TZID=America/Chicago:20260623T144500
DTSTAMP:20260404T183716
CREATED:20260303T193103Z
LAST-MODIFIED:20260303T202427Z
UID:10003049-1782205200-1782225900@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 2
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 2\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\n\nEnjoy baking at home \n\n\nTake pride in precision \n\n\nAre willing to try again when something doesn’t work \n\n\nCan stay engaged through longer projects \n\n\nAre excited to develop real skills \n\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-2/2026-06-23/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260624T090000
DTEND;TZID=America/Chicago:20260624T144500
DTSTAMP:20260404T183716
CREATED:20260303T193103Z
LAST-MODIFIED:20260303T202427Z
UID:10003050-1782291600-1782312300@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 2
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 2\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\n\nEnjoy baking at home \n\n\nTake pride in precision \n\n\nAre willing to try again when something doesn’t work \n\n\nCan stay engaged through longer projects \n\n\nAre excited to develop real skills \n\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-2/2026-06-24/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260625T090000
DTEND;TZID=America/Chicago:20260625T144500
DTSTAMP:20260404T183716
CREATED:20260303T193103Z
LAST-MODIFIED:20260303T202427Z
UID:10003051-1782378000-1782398700@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 2
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 2\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\n\nEnjoy baking at home \n\n\nTake pride in precision \n\n\nAre willing to try again when something doesn’t work \n\n\nCan stay engaged through longer projects \n\n\nAre excited to develop real skills \n\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-2/2026-06-25/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260626T090000
DTEND;TZID=America/Chicago:20260626T144500
DTSTAMP:20260404T183716
CREATED:20260303T193103Z
LAST-MODIFIED:20260303T202427Z
UID:10003052-1782464400-1782485100@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 2
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 2\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\n\nEnjoy baking at home \n\n\nTake pride in precision \n\n\nAre willing to try again when something doesn’t work \n\n\nCan stay engaged through longer projects \n\n\nAre excited to develop real skills \n\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-2/2026-06-26/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260803T090000
DTEND;TZID=America/Chicago:20260803T144500
DTSTAMP:20260404T183716
CREATED:20260303T193712Z
LAST-MODIFIED:20260303T202808Z
UID:10003058-1785747600-1785768300@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 3
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 3\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-3/2026-08-03/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260804T090000
DTEND;TZID=America/Chicago:20260804T144500
DTSTAMP:20260404T183716
CREATED:20260303T193712Z
LAST-MODIFIED:20260303T202808Z
UID:10003059-1785834000-1785854700@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 3
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 3\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-3/2026-08-04/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260805T090000
DTEND;TZID=America/Chicago:20260805T144500
DTSTAMP:20260404T183716
CREATED:20260303T193712Z
LAST-MODIFIED:20260303T202808Z
UID:10003060-1785920400-1785941100@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 3
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 3\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-3/2026-08-05/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260806T090000
DTEND;TZID=America/Chicago:20260806T144500
DTSTAMP:20260404T183716
CREATED:20260303T193712Z
LAST-MODIFIED:20260303T202808Z
UID:10003061-1786006800-1786027500@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 3
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 3\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-3/2026-08-06/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260807T090000
DTEND;TZID=America/Chicago:20260807T144500
DTSTAMP:20260404T183716
CREATED:20260303T193712Z
LAST-MODIFIED:20260303T202808Z
UID:10003062-1786093200-1786113900@www.pickwickandcherry.com
SUMMARY:Young Bakers' Week-Long Intensive - Session 3
DESCRIPTION:IMPORTANT INFO\nSession Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri) \nTime:9:00 AM – 2:45 PM \nAges:10–16 (students should be comfortable in a focused\, hands-on kitchen environment) \nTuition:$525 (applications received by March 31)$575 (after March 31) \nIncludes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods \n\n\n \nYoung Bakers’ Week-Long Intensive – Session 3\n\n\n\n\n\nThis summer\, Pickwick & Cherry will host a limited-enrollment\, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes. \nStudents will work in a professional teaching kitchen\, learning foundational pastry techniques used in real bakeries. Over the course of the week\, campers will mix\, laminate\, pipe\, fill\, glaze\, and decorate — building both skill and confidence along the way. \nThroughout the week\, students may explore:\n\nCroissants\, danishes & puff pastry (laminated doughs)\nBread baking — challah\, brioche\, focaccia and other enriched loaves\nPie & fruit tarts — classic short crust pastry\nÉclairs & cream puffs (pâte à choux)\nMany kinds of cookies — chocolate chip\, checkerboard\, and royal icing decorated sugar cookies\nChocolate work — transfer sheets\, cocoa butter painting\, dipped marshmallows & confections\nFrozen desserts — ice cream and ice cream sandwiches\nPhyllo Dough — baklava\, spanokopita\, and more\nHandmade pastas & tortillas\nand other delicious baked goods\n\nCamp is hands-on and technique-driven. Students should be comfortable standing\, following multi-step instructions\, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily\, and each baker will take home a considerable amount of baked goods each day.  \nBecause of the size and nature of our space (10 students maximum)\, placement is determined through application. Our goal is to assemble small groups of curious\, capable young bakers who are genuinely excited to learn. \nIdeal campers are students who: \n\nEnjoy baking at home\nTake pride in precision\nAre willing to try again when something doesn’t work\nCan stay engaged through longer projects\nAre excited to develop real skills\n\nNot every applicant will be the right fit at this time. \nApplications will be reviewed and families notified of placement prior to registration. \nApply Now!
URL:https://www.pickwickandcherry.com/event/young-bakers-week-long-intensive-session-3/2026-08-07/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Baking Class,Camps
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