Pickwick & Cherry

The Art of Tea Workshop
2025-11-11 19:15 - 20:15 UTC | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
Expand your knowledge of the teas of the world at this wonderful tasting! We’ll sample luxury black, green, oolong, white and herbal teas from around the world, and discover a rich palette of flowers, fruits, herbs, spices, and flavors that make teas delicious and beautiful.

A Cozy New Year’s Eve in Paris Date Night Cooking Experience 🥂
2025-12-31 16:00 - 18:30 (America/Chicago)
Ring in the new year the French way, with Champagne, laughter, and a glorious amount of butter.
Join us for the early seating of A Cozy New Year’s Eve in Paris, a festive nod to le Réveillon de la Saint-Sylvestre — the French tradition of celebrating with a long, luxurious meal. Together we’ll create a bistro-worthy feast:

Croque Monsieur Tartlets with Gruyère and Mornay
Roasted Beet and Goat Cheese Salad with orange vinaigrette
Steak au Poivre — tender beef medallions in a brandy cream sauce — served with Pommes Anna and Wilted Spinach
Chocolate Mousse with Cognac Whipped Cream for a finale worthy of the City of Light.

We’ll raise a glass to 2026 with a “Midnight in Paris” toast at 5:00 PM Missouri time, right as the clock strikes twelve in France.
Perfect for early celebrators (or those who plan to be in pajamas by ten), this evening is all charm, candlelight, and perfectly French indulgence.BYOB encouraged — Champagne, naturellement.
$199 per couple | 4:00–6:00 PM | Limited seating

BYOB

We suggest a French sparkling wine, Champagne if you’re feeling celebratory (and why wouldn’t you be?) Or if you prefer reds to pair with the beef, a graceful Beaujolais or Pinot Noir. A crisp white like Sancerre or Chablis also pairs beautifully with this menu.

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

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!

A Cozy New Year’s Eve in Paris Date Night Cooking Experience 🥂
2025-12-31 19:30 - 22:00 (America/Chicago)
Skip the crowds and start the new year somewhere infinitely better — our kitchen.
Inspired by le Réveillon de la Saint-Sylvestre, France’s traditional New Year’s Eve feast, our late seating of A Cozy New Year’s Eve in Paris is a hands-on dinner of pure indulgence and elegant celebration.
We’ll begin with a toast (Paris has already welcomed the new year, but we’re just getting started!) and then settle in to prepare and enjoy a five-course Parisian feast:

Croque Monsieur Tartlets with Gruyère and Mornay

Roasted Beet and Goat Cheese Salad with orange vinaigrette

Steak au Poivre with brandy cream sauce, Pommes Anna, and Wilted Spinach

Chocolate Mousse with Cognac Whipped Cream — rich, velvety, and perfect for ending a year and starting anew

It’s the best of both worlds: a celebratory night out, early enough to be home before the fireworks, and decadent enough to feel like you’ve already won 2026.
BYOB encouraged — Champagne is traditional, but we won’t tell if you bring a good Bordeaux.
$199 per couple | 7:30–10 PM | Limited seating

BYOB

We suggest a French sparkling wine — Champagne if you’re feeling celebratory (and why wouldn’t you be?)— or a graceful Beaujolais or Pinot Noir. A crisp white like Sancerre or Chablis also pairs beautifully with this menu.

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

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!

Parisian Romance: A French Date Night Cooking Experience
2026-02-03 18:30 - 21:00, 2026-02-04 18:30 - 21:00, 2026-02-05 18:30 - 21:00, 2026-02-06 18:30 - 21:00, 2026-02-07 18:30, 2026-02-10 18:30 - 21:00, 2026-02-11 18:30 - 21:00, 2026-02-12 18:30 - 21:00 (America/Chicago)
Celebrate the season of love with an unforgettable evening of fine French cuisine. In this hands-on cooking experience, you and your date will create a meal that captures the beauty, indulgence, and joy of dining à la Parisienne. Wine weaves its way through every dish, infusing each recipe with warmth and richness, and tying the menu together with unmistakable French flair.
You’ll begin with French Onion Soup, slow-cooked to a deep, caramelized sweetness, finished with a splash of wine, and topped with bubbling Gruyère. Then you’ll master Beef Chateaubriand, seared and roasted to perfection with a silky red wine pan sauce. On the side, you’ll prepare Truffled Root Vegetables with Mustard Aioli, a luxurious twist on the winter harvest. Finally, dessert brings a playful challenge — the Berry Mille Feuille, layers of crisp puff pastry, pastry cream, and berries stacked like pastry Jenga: delicate, dramatic, and delightfully fun.
After cooking, you’ll sit down to enjoy the feast you’ve created while we handle the cleanup. This luxurious evening is the perfect way to celebrate Valentine’s season, savor your love of beautiful cuisine, and experience the romance of Paris without ever leaving the Ozarks.

BYOB

We suggest a French red wine, such as a Bordeaux, Burgundy, or Côtes du Rhône with dinner, and something sparkling, like a Crémant or Champagne, to enjoy with dessert.

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

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!

Parisian Romance: The Valentine’s Signature Cooking Experience
2026-02-13 18:30 - 21:00, 2026-02-14 18:30 - 21:00 (America/Chicago)
Spend Valentine’s weekend cooking side by side in a truly romantic, hands-on evening inspired by the flavors of Paris. Limited to only five couples each night, this intimate experience blends the indulgence of fine dining with the warmth and fun of cooking together.
We’ll begin with French Onion Soup, slowly caramelizing onions until they turn golden and sweet before finishing the broth with wine and a crown of bubbling Gruyère. Then we’ll prepare Beef Chateaubriand, seared and roasted to perfection and paired with a rich red-wine pan sauce. On the side, we’ll craft Truffled Root Vegetables with Mustard Aioli, turning winter produce into something truly luxurious. For dessert, we’ll build a Berry Mille Feuille—layers of crisp puff pastry, pastry cream, and berries stacked like pastry Jenga, delicate and dramatic all at once.
After cooking, we’ll sit down to enjoy the meal we’ve created while we handle the cleanup. Every couple will also take home a Valentine’s Gift Tower: handmade chocolate-dipped strawberries, cordial cherries, and truffles beautifully boxed for sharing later.
This evening is the ultimate Valentine’s celebration—part cooking class, part fine-dining adventure, entirely unforgettable. A chance to laugh, learn, and savor beautiful cuisine without ever leaving the Ozarks.

BYOB

We suggest a French red wine, such as a Bordeaux, Burgundy, or Côtes du Rhône with dinner, and something sparkling, like a Crémant or Champagne, to enjoy with dessert.

ADMIT TWO

Each ticket admits two people! You don’t have to bring a romantic partner; friends, gal pals, adult kids, parents, anybody you want to share the cooking and eating with is great!

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
2026-05-02 13:00 - 16:00, 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!

Pretzel Baking Class
2026-06-04 18:30 - 21:00, 2026-06-05 18:30 - 21:00 UTC
Get Ready for Pretzel Baking Class!
We 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.
We’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.
Next, 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.
Along 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.
By 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.

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!

Young Bakers' Week-Long Intensive - Session 1
2026-06-08 09:00 - 14:45, 2026-06-09 09:00 - 14:45, 2026-06-10 09:00 - 14:45, 2026-06-11 09:00 - 14:45, 2026-06-12 09:00 - 14:45 (America/Chicago)
IMPORTANT INFO
Session Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri)
Time:9:00 AM – 2:45 PM
Ages:10–16 (students should be comfortable in a focused, hands-on kitchen environment)
Tuition:$525 (applications received by March 31)$575 (after March 31)
Includes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods

Young Bakers’ Week-Long Intensive – Session 1

This 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.
Students 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.
Throughout the week, students may explore:

Croissants, danishes & puff pastry (laminated doughs)
Bread baking — challah, brioche, focaccia and other enriched loaves
Pie & fruit tarts — classic short crust pastry
Éclairs & cream puffs (pâte à choux)
Many kinds of cookies — chocolate chip, checkerboard, and royal icing decorated sugar cookies
Chocolate work — transfer sheets, cocoa butter painting, dipped marshmallows & confections
Frozen desserts — ice cream and ice cream sandwiches
Phyllo Dough — baklava, spanokopita, and more
Handmade pastas & tortillas
and other delicious baked goods

Camp 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.
Because 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.
Ideal campers are students who:

Enjoy baking at home
Take pride in precision
Are willing to try again when something doesn’t work
Can stay engaged through longer projects
Are excited to develop real skills

Not every applicant will be the right fit at this time.
Applications will be reviewed and families notified of placement prior to registration.
Apply Now!

Young Bakers' Week-Long Intensive - Session 2
2026-06-22 09:00 - 14:45, 2026-06-23 09:00 - 14:45, 2026-06-24 09:00 - 14:45, 2026-06-25 09:00 - 14:45, 2026-06-26 09:00 - 14:45 (America/Chicago)
IMPORTANT INFO
Session Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri)
Time:9:00 AM – 2:45 PM
Ages:10–16 (students should be comfortable in a focused, hands-on kitchen environment)
Tuition:$525 (applications received by March 31)$575 (after March 31)
Includes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods

Young Bakers’ Week-Long Intensive – Session 2

This 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.
Students 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.
Throughout the week, students may explore:

Croissants, danishes & puff pastry (laminated doughs)
Bread baking — challah, brioche, focaccia and other enriched loaves
Pie & fruit tarts — classic short crust pastry
Éclairs & cream puffs (pâte à choux)
Many kinds of cookies — chocolate chip, checkerboard, and royal icing decorated sugar cookies
Chocolate work — transfer sheets, cocoa butter painting, dipped marshmallows & confections
Frozen desserts — ice cream and ice cream sandwiches
Phyllo Dough — baklava, spanokopita, and more
Handmade pastas & tortillas
and other delicious baked goods

Camp 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.
Because 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.
Ideal campers are students who:

Enjoy baking at home

Take pride in precision

Are willing to try again when something doesn’t work

Can stay engaged through longer projects

Are excited to develop real skills

Not every applicant will be the right fit at this time.
Applications will be reviewed and families notified of placement prior to registration.
Apply Now!

Young Bakers' Week-Long Intensive - Session 3
2026-08-03 09:00 - 14:45, 2026-08-04 09:00 - 14:45 (America/Chicago)
IMPORTANT INFO
Session Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri)
Time:9:00 AM – 2:45 PM
Ages:10–16 (students should be comfortable in a focused, hands-on kitchen environment)
Tuition:$525 (applications received by March 31)$575 (after March 31)
Includes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods

Young Bakers’ Week-Long Intensive – Session 3

This 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.
Students 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.
Throughout the week, students may explore:

Croissants, danishes & puff pastry (laminated doughs)
Bread baking — challah, brioche, focaccia and other enriched loaves
Pie & fruit tarts — classic short crust pastry
Éclairs & cream puffs (pâte à choux)
Many kinds of cookies — chocolate chip, checkerboard, and royal icing decorated sugar cookies
Chocolate work — transfer sheets, cocoa butter painting, dipped marshmallows & confections
Frozen desserts — ice cream and ice cream sandwiches
Phyllo Dough — baklava, spanokopita, and more
Handmade pastas & tortillas
and other delicious baked goods

Camp 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.
Because 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.
Ideal campers are students who:

Enjoy baking at home
Take pride in precision
Are willing to try again when something doesn’t work
Can stay engaged through longer projects
Are excited to develop real skills

Not every applicant will be the right fit at this time.
Applications will be reviewed and families notified of placement prior to registration.
Apply Now!
