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X-WR-CALNAME:Pickwick & Cherry
X-ORIGINAL-URL:https://www.pickwickandcherry.com
X-WR-CALDESC:Events for Pickwick & Cherry
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DTSTART:20260308T080000
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DTSTART;TZID=America/Chicago:20260629T110000
DTEND;TZID=America/Chicago:20260629T130000
DTSTAMP:20260405T020235
CREATED:20260303T220332Z
LAST-MODIFIED:20260303T220332Z
UID:10003067-1782730800-1782738000@www.pickwickandcherry.com
SUMMARY:French Lunch Cooking Experience
DESCRIPTION: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. \nWe’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. \nThroughout 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. \nIt’s the perfect way to spend a late morning: cooking\, learning\, laughing\, and enjoying a beautiful lunch you made yourself. Bon appétit! \n\n\n\n\n\n\n\n\n\n  \nBYOB \n  \nWe suggest a crisp Loire Valley Sauvignon Blanc\, a lightly oaked Chardonnay\, a dry Provençal Rosé\, a smooth Pinot Noir\, or a luscious Sauternes. \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/french-lunch-cooking-experience-8/
LOCATION:Pickwick & Cherry Kitchen\, 607 S Pickwick\, Rear Door\, Springfield\, MO\, 65802\, United States
CATEGORIES:Cooking Lunch
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2025/03/French-lunch-long.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20260803T090000
DTEND;TZID=America/Chicago:20260803T144500
DTSTAMP:20260405T020235
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:20260405T020235
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:20260405T020235
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:20260405T020235
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:20260405T020235
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
ATTACH;FMTTYPE=image/jpeg:https://www.pickwickandcherry.com/wp-content/uploads/2026/03/Young-Bakers-intensive-long-1.jpg
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