Pickwick & Cherry

Coastal Italian Date Night Cooking Experience
2026-04-04 18:30 - 21:00 (America/Chicago) | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
Join us for our all-time-top-selling cooking class as we celebrate classic Italian flavors made from scratch. Together, we’ll prepare a vibrant, hands-on menu starting with garlicky shrimp scampi that bursts with fresh flavor. Next, we’ll craft handmade mushroom ravioli served in a luscious Marsala cream sauce—an indulgent, comforting highlight of the evening.
Then, we’ll make crisp Caesar salad featuring homemade dressing and life-changing croutons that will redefine your salad game forever, and finish the cooking off with a rich and decadent Nutella torte that’s sure to delight.
Whether you’re new to Italian cooking or a longtime fan, this menu is a delicious journey you won’t want to miss. Mangia!

BYOB

We suggest an Italian white wine, like a Falanghina, ancient Aglianico, or Vermentino.

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!

Italian Countryside Date Night Cooking Experience
2026-04-09 18:30 - 21:00, 2026-04-10 18:30 - 21:00, 2026-04-11 18:30 - 21:00 (America/Chicago)
About This Italian Cooking Class
Step into the sun-drenched rhythm of rural Italy for an evening inspired by the warmth, generosity, and richness of life in the countryside. Imagine the rolling vineyards, olive groves, and bustling village kitchens where meals are crafted slowly, with love, laughter, and more than a little wine. In this hands-on class, you, your partner, and your new friends will prepare a rustic yet elegant menu that celebrates Italian tradition while offering flavors bold enough to make Nonna proud.
We’ll begin with a vibrant antipasta salad brimming with fresh vegetables, cured meats, and cheeses—a lively, colorful start that sets the tone. Then, we’ll dive into the classic comfort of stuffed artichokes, tender leaves filled with savory goodness. From there, the menu continues with a warming white bean gratin, hearty yet refined, and handmade agnolotti filled with black garlic and braised short rib, a dish that balances depth, earthiness, and indulgence in every bite.
Finally, the evening ends on a sweet note: you’ll learn the art of making crisp, creamy cannoli, shaping the shells and filling them with luscious ricotta cream, just as they’ve been enjoyed across generations.
This is more than a cooking class—it’s a celebration of Italian life, designed for couples, friends, or anyone who believes food tastes better when shared. It’s a memorable evening filled with good food, better company, and the timeless joy of cooking from the heart. Mangia!

BYOB

We suggest a bold Barbera, a smooth Chianti Classico, a dry Italian Rosato, a sparkling Lambrusco, or a rich, slightly sweet Vin Santo.

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
2026-04-11 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!

PRIVATE Lunch Cooking Experience
2026-04-13 11:00 - 13:00 (America/Chicago)
This one’s private, so if you’re part of that group, great, talk to your host about the menu, BYOB, wear flat shoes. If you’re not, please sign up for one of our regular classes or contact us to book your own private event! Either way, we look forward to cooking with you!

BYOB

We suggest a crisp Pinot Grigio, a floral Vermentino, a dry Italian Rosé, a smooth Chianti, or a sweet Vin Santo to pair beautifully with the tiramisu.

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!

Taco Tuesday: Cantina Clásica Cooking Experience
2026-04-14 18:30 - 20:30 (America/Chicago)
Fresh, handmade tacos. Warm kitchen energy. A musical finale to close the night.
We’ll build the evening from scratch: elotes straight off the heat, slow-cooked carnitas, indulgent birria, and all the fresh essentials — pico de gallo, guacamole, warm handmade tortillas — finishing with a classic tres leches cake.
You’ll cook, assemble, and plate everything yourselves before sitting down together. Then, as the room settles, the evening closes with a live violin performance — Mexican and Latin melodies to send you home just a little happier than you arrived.

BYOB

We’ll have the fixin’s for margaritas, you bring your spirit of choice. Or, if cervezas are more your thing, a good Mexican beer is always appropriate!

Live Music

Your culinary instructor just happens to be a professional violinist (really!) This is a special cultural and culinary experience that you won’t find anywhere else.

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!

French Lunch Cooking Experience
2026-04-20 11:00 - 13:00 (America/Chicago), 2026-05-18 11:00 - 13:00 UTC
Spend a cheerful late morning cooking and dining like you’re in a Paris café! In this hands-on class, we’ll prepare a delicious French bistro–inspired lunch that’s simple, satisfying, and full of joie de vivre — perfect for an indulgent mid-day escape.
We’ll begin with Heirloom Tomato Soup, velvety and vibrant. Then we’ll craft the iconic Croque Monsieur — layers of buttery bread, smoky ham, and bubbling Gruyère baked to golden perfection. To balance the richness, we’ll toss a crisp, classic Bistro Salad with a bright vinaigrette that’s as effortless as it is delicious. Finally, we’ll cap our meal with Crème Brûlée, complete with that signature crack of caramelized sugar on top.
Throughout the class, we’ll focus on the little details that make French cooking shine — balancing flavors, mastering textures, and turning simple ingredients into something special. You’ll leave not just full, but inspired to bring a bit of café-style comfort and charm into your own kitchen.
It’s the perfect way to spend a late morning: cooking, learning, laughing, and enjoying a beautiful lunch you made yourself. Bon appétit!

BYOB

We suggest a crisp Loire Valley Sauvignon Blanc, a lightly oaked Chardonnay, a dry Provençal Rosé, a smooth Pinot Noir, or a luscious Sauternes.

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!

Taco Tuesday: Tacos Without Borders Cooking Experience
2026-04-21 18:30 - 20:30 (America/Chicago)
Taco Tuesday’s Gone Global
In this hands-on cooking class, we’ll move across borders and flavors without overthinking it. Think chorizo layered with bright Colombian hogao. Think tikka masala tucked into warm tortillas. Fresh guacamole and kimchi pico de gallo anchor the night, while crisp guava phyllo triangles bring a sweet finish that leans just a little unexpected.
The goal isn’t fusion for the sake of it — it’s curiosity. We’ll talk about how flavors travel, how techniques adapt, and how tacos are one of the most flexible, generous formats in the world. You’ll cook, assemble, taste, adjust, and build your own combinations, working side by side and likely defending your favorite mashup by the end of the night.
This class is fully hands-on. You’ll prep, season, sauté, fold, and plate everything yourselves. It’s collaborative, a little creative, and intentionally not rigid. BYOB whatever fits your mood — beer, wine, something sparkling — we’ll have plenty of flavor to support it.
Then, once dinner is on the table and the room settles in, the evening closes with a live violin performance. The music mirrors the spirit of the menu: global in influence, grounded in craft, and full of personality.
Bold. Inventive. Delicious.

BYOB

We’ll have the fixin’s for margaritas, you bring your spirit of choice. Or whatever else you like, we’re doing fusion cuisine tonight!

Live Music

Your culinary instructor just happens to be a professional violinist (really!) This is a special cultural and culinary experience that you won’t find anywhere else.

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!

Alpine Escape Date Night Cooking Experience
2026-04-24 18:30 - 21:00, 2026-04-25 18:30 - 21:00 (America/Chicago)
Escape to the Alps for an unforgettable evening of hearty flavors and classic mountain fare with our Alpine Date Night Cooking Experience. In this hands-on class, you and your partner will prepare a menu inspired by the cozy kitchens and ski chalets of Switzerland, Austria, and Bavaria.
You’ll begin with the ultimate Alpine indulgence: bubbling cheese fondue, perfect for dipping fresh bread and vegetables. Next, craft a crisp Swiss mountain salad, a rustic mix of greens, hard boiled eggs, herbs, and a bright, flavorful dressing that captures the spirit of Alpine simplicity. You’ll then simmer a comforting bread and cheese dumpling soup, a traditional dish designed to warm the soul after a day on the slopes.
The centerpiece of the evening is a tender, slow-roasted pork shank served with rich beer gravy and potatoes, a Bavarian specialty that’s both hearty and celebratory. For dessert, you’ll learn two iconic sweets: kaiserschmarrn, a caramelized, fluffy shredded pancake dusted with powdered sugar, and the dramatic Salzburger Nockerl, a golden, cloudlike soufflé that is a showstopper of Austrian cuisine.
This class combines hands-on learning with a festive menu designed for sharing. Along the way, you’ll pick up tips, stories, and traditions that make Alpine cuisine so memorable. Whether you’re a longtime foodie or simply curious to try something new, this is a date night filled with flavor, fun, and Alpine charm.

BYOB

We suggest a crisp Grüner Veltliner, a refreshing German Riesling, a bold Austrian Blaufränkisch, or a malty Bavarian Dunkel beer. If you can find a proper Bavarian Zwickl, bring one for us too 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!

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!

Greek Lunch Cooking Experience
2026-04-27 11:00 - 13:00 UTC
Take a mid-day culinary trip to the Aegean in this cheerful, hands-on Greek-inspired lunch! Together, we’ll create a menu that’s bright, flavorful, and deeply satisfying — the kind of food that feels like a sunny afternoon by the sea.
We’ll start with Avgolemono, Greece’s beloved egg-lemon-chicken soup. Silky, tangy, and comforting, it’s a perfect balance of richness and freshness. Then we’ll toss a colorful Greek Village Salad loaded with ripe tomatoes, crisp cucumbers, olives, and feta — simple ingredients elevated by a drizzle of olive oil and a sprinkle of oregano.
Next, we’ll head to the grill for Pork Souvlakia, tender marinated skewers served with cool, garlicky Tzatziki and warm, handmade Pitas that puff up beautifully on the griddle. For dessert, we’ll make Portokalopita, a uniquely wonderful orange-scented custard cake made with crisp phyllo — fragrant, decadent, and utterly irresistible.
You’ll learn how to build flavor with citrus, herbs, and olive oil; how to balance richness with brightness; and how to bring the warmth of Greek hospitality to your own table.
This class is a joyful, hands-on escape to the Mediterranean — an ideal way to spend your late morning cooking, laughing, and eating something truly beautiful.

BYOB

We suggest a crisp Assyrtiko, a floral Moschofilero, a dry Rosé from Crete, a light-bodied Agiorgitiko red, or a sweet Muscat of Samos.

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!

Salsa & Strings: Caribbean Night
2026-04-28 18:30 - 21:00 (America/Chicago)
Salsa & Strings: Caribbean Night is what happens when Taco Tuesday widens the lens a little. Same hands-on format, same lively energy, but big island flavors.
We’ll make ropa vieja — slow-cooked, shredded beef simmered with tomatoes, peppers, and spices — and mofongo, a Puerto Rican dish of mashed fried plantains mixed with garlic and olive oil. Alongside that, coconut rice and a bright, fresh mango-cucumber salad. For dessert, we’re creating something delicious from passionfruit.
This class is fully hands-on. You’ll chop, sauté, mash, season, and taste as you go. We’ll build the meal together and then sit down to enjoy it — inside the kitchen or outside in our gazebo if the weather cooperates.
After dinner, your chef-instructor will put down the knives, pick up his violin, and serenade you with Latin and Caribbean music to close the evening.
No rhythm required — just good food, good music, and a night that feels a little different from the usual.
Still Taco Tuesday. Just less… taco-y. Still very Tuesday-y.

Georgian Supra Date Night Cooking Experience
2026-05-01 18:30 - 21:00, 2026-05-02 18:30 - 21:00 (America/Chicago)
About Our Georgian Cooking Class
Whether Georgia is already one of your favorite cuisines or you’re discovering it for the first time, we can’t wait to welcome you to Georgian Supra—our celebration of the rich, ancient food culture of the Eastern European/West Asian nation of Georgia. (We love the Peach State too, but this menu comes from the other one—the one with mountains, monasteries, and 8,000 years of winemaking tradition.)
A supra is a traditional Georgian feast: a generous, abundant table filled with vibrant dishes, heartfelt hospitality, and food meant to be shared. This spirit of welcome has been central to Georgian life for millennia, shaped by the country’s position at the crossroads of Europe and Asia. Archaeological discoveries reveal that Georgia is home to some of the world’s earliest winemaking sites, where clay qvevri vessels were used to ferment grapes thousands of years before the first amphora appeared in Greece or Rome. That same deep history—of wine, of trade, of craftsmanship—shaped the bold, unforgettable flavors that make this cuisine so compelling today.
Georgian food is true East-meets-West fusion in the best possible way. Expect a balance of bright pomegranate and earthy walnuts, fresh herbs and cultured dairy, smoky vegetables and tender dumplings, spices that warm rather than overwhelm, and, of course, the most famous dish of all: khachapuri, the warm, indulgent cheese bread beloved around the world.
Our Supra menu features:• Khachapuri (cheese-filled bread boats)• Khinkali (pork and beef dumplings)• Fresh tomato–cucumber salad• Eggplant–walnut rolls• Plov (fragrant rice with dried fruit)• Kharcho (beef in rich walnut and spice stew)• Tart cherry cake for dessert
This is more than a cooking class—it’s a feast, a welcome, and a window into one of the oldest continuous culinary traditions on Earth. Come ready to learn, savor, and celebrate.

BYOB

We suggest a bright Georgian Rkatsiteli, a dry or off-dry Riesling, an earthy Pinot Noir, a bold Saperavi red, or a luscious late-harvest Muscat to pair beautifully with the tart cherry cake. (Pro tip: Total Wines has a nice selection of Georgian wines!)

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!

Greek Date Night Cooking Experience
2026-05-07 18:30 - 21:00, 2026-05-08 18:30 - 21:00, 2026-05-09 18:30 - 21:00 (America/Chicago)
About This Greek Cooking Class
Transport yourselves to the sun-drenched shores of the Aegean with a hands-on date night celebrating the bold, fresh, and timeless flavors of Greece. Picture the sparkle of the sea, the warmth of a coastal breeze, and the inviting spirit of a Greek taverna where food, music, and laughter flow freely. This class invites you to share that same warmth as you and your partner roll up your sleeves, cook side by side, and savor the joy of creating a meal together.
You’ll prepare a vibrant feast that captures the heart of Greek cuisine. Start with arni me aginares, tender lamb and artichokes simmered in a silky egg-lemon avgolemono sauce, balancing comfort with bright, citrusy elegance. Then move on to garides saganaki, shrimp baked with feta in a luscious, spicy tomato glaze that’s as dramatic as it is delicious. For a satisfying crunch, you’ll make spanakopitakia, golden spinach-feta triangles wrapped in flaky pastry, perfect for nibbling between sips of wine.The meal continues with fresh, pillowy pita bread baked from scratch and a horiatiki salad, a classic village-style medley of ripe tomatoes, cucumbers, briny olives, and fragrant herbs. To finish, you’ll craft loukoumades—irresistible honey-walnut puffs that are crisp on the outside, soft on the inside, and drenched in sweet, sticky goodness.This isn’t just about cooking; it’s about sharing a memorable experience filled with fun, flavor, and Mediterranean hospitality. Whether you’re looking for a romantic evening or simply a joyful night out, you’ll leave with full hearts, satisfied appetites, and a taste of Greece to carry home. Opa!

BYOB

We suggest a crisp Assyrtiko, a bright Greek Moschofilero, a light-bodied Pinot Grigio, a dry Rosé, or a luscious Vin Santo-style dessert wine.

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
2026-05-09 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!

Italian Lunch Cooking Experience
2026-05-11 11:00 - 13:00 (America/Chicago)
Join us for a warm, cheerful afternoon in this hands-on Italian cooking class inspired by the sunny flavors of Italy. In this relaxed midday class, you’ll prepare a comforting and satisfying menu perfect for any day of the year!
We’ll start with Zuppa Toscana—a hearty Tuscan soup with sausage, kale, and potatoes—paired with garlicky ciabatta fresh from the oven. You’ll also make a crisp shaved fennel and citrus salad, a classic caprese bursting with peak-season tomatoes and mozzarella, and finish with a rich, creamy tiramisu.
Whether you’re here for the food, the fun, or the fresh Italian flavors, this class is a perfect midday escape. Buon appetito!

BYOB

We suggest a crisp Pinot Grigio, a floral Vermentino, a dry Italian Rosé, a smooth Chianti, or a sweet Vin Santo to pair beautifully with the tiramisu.

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 Mariner's Feast Date Night Cooking Experience
2026-05-15 18:30 - 21:00, 2026-05-16 18:30 - 21:00 UTC
The Mariner’s Feast Date Night Cooking Experience
Join us for an evening inspired by bright northern waters and harbor-town kitchens. In this hands-on cooking experience, we’ll build a seafood-forward feast from start to finish — learning techniques you can take home, and flavors that feel like summer by the water.
Together we’ll prepare maple-glazed salmon with a delicate balance of sweet and savory, golden griddled crab cakes with crisp edges and tender centers, and a creamy leek and corn risotto that anchors the plate. A fresh cucumber salad adds brightness and contrast, and we’ll finish with wild blueberry tarts that are both rustic and elegant.
As always at Pickwick & Cherry, we cook together at one long communal table — sharing tools, stories, and plenty of laughter along the way. After the cooking is done, you’ll sit down to enjoy the full feast while we take care of the cleanup.
No experience necessary — just come hungry and ready to cook.

BYOB

We suggest a crisp Albariño, a saline Muscadet, a dry Riesling, a cool-climate Chardonnay, or an elegant Pinot Noir. If you prefer something a bit bolder, try a restrained Sangiovese. To finish, a late-harvest Riesling or Banyuls makes a lovely match for blueberries.

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!

Sourdough & Naturally Leavened Breads Baking Class
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!

Sourdough & Naturally Leavened Breads Baking Class
2026-05-16 13:00 - 15:45, 2026-05-17 13:00 - 15:45 (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.)
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 and the confidence to keep baking sourdough at home for years to come. And of course, 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!
