FAQs

If an event is labeled as a "Date Night Cooking Experience", one ticket admits TWO people. If it's not, one ticket admits ONE person.

Maybe! We have different age requirements for different things. For baking classes, tastings, taco nights and lunches, the minimum age is 8 if they're accompanied by an adult, or 13 if they're on their own.

For date nights, we have no minimum age per se, but the vibe is a bit more grown up, and we suggest high school and up.

For Young Baker's Camp, the minimum age is 10 and for Young Chef's Camp, it's 12.

In general, we don't card children, but we are a busy, crowded and not particularly child-proof kitchen, and we do want them to be tall enough to work at the bench and do the various activities safely, have a long enough attention span to make it through a 2.5 hour baking class, and have enough self control not to lick their fingers/pick their noses while they're baking. We know that there are young kids that can do that, and frankly adults that can't, so nothing's perfect. But, in general, the ages listed above are a good guideline here.

No. Every human needs their own ticket for an assortment of practical reasons.

No. We do not have space for non-ticketed observers.

Check your spam filter and/or trash folder. 99% of the time, that's where it is. If it's not there, feel free to reach out and we will verify that you have tickets.

Please no. We don't need it. In general, as long as we end up with the number of people we are expecting, we're happy, and even if we do need to consult our list, we can do that digitally. Please don't bring us more papers. We already have too many.

Here's our cancellation policy:

Class reservations are like theatre tickets—the show must go on!

• 30+ Days Notice: Cancel without penalty.

• 14–30 Days Notice: You may switch your reservation to another available class (paying any price difference, if applicable).

• Less than 14 Days Notice: We will attempt to fill your spot; if successful, you may transfer or reschedule. Otherwise, your registration is nonrefundable.

• Substitutions: If you cannot attend, you're encouraged to send someone in your place.

If Pickwick & Cherry cancels a class due to low enrollment, instructor illness, or other unforeseen events, you will receive a full refund or the option to reschedule.

To cancel or reschedule, send us a message through the chat window at the lower right-hand corner or give us a call and we're happy to help you. If you are sending someone in your place, you don't need to let us know. As long as we have the right number of bodies, we're happy.

Absolutely. Just tell them when and where to show up, and we can take it from there.

The doors open 5 minutes before your posted event time, and we stop waiting for you 5 minutes after your posted event time. We do not have space inside to wait, so please either enjoy our lovely gazebo or visit our neighbors until the doors open.

It's not ideal. There's some street parking out in front of our building on Pickwick, and we've never seen the time limits enforced in the years we've been doing this. There is also street parking farther south on Pickwick, on Cherry, and on Fremont and Weller if the neighborhood is really popular that day. If you're still trying to park and it's past your appointed class time, call us at 417-616-3303 and we'll try to help you find a place.

Things that you can safely and easily cook or bake in! We suggest wearing thing that are washable and sensible. Long flowy sleeves and fringy things aren't a great idea. We provide aprons.

Flat shoes with decent soles are HIGHLY recommended, as our floor is not super flat (thanks old building!) and it has floor drains that will devour heels like it's their job.

Not really. Just yourself, booze if you want it, sensible shoes, and fringe-free sleeves. (Hair-ties for long hair are nice too.) We have aprons, glasses, corkscrews and all the ingredients and equipment needed to make the meal.

No. We're sure your knives are excellent, and we know you want to put that carrying case to good use. But please, leave your knives at home.

Oh yeah. Big time. While the instructor may do a few steps themselves (often of the “pouring ingredients into the mixer” variety), the bulk of the preparation (and especially the fun/hard/interesting parts) are done by participants.

No. We prepare large family-style batches of things as a group. It's fun!

Yes! Here's how it works: we cook together for the first 60-90 minutes or so and then we all sit down to eat together. If the weather is nice, we eat outside in our lovely garden gazebo. If it's not, we magically transform the work tables into a dining table, switch to mood lighting and away we go.

For all of the classes that don't include a sit-down meal, yes, absolutely. We will send you home with an amount of whatever-it-is that ranges from generous to daunting.

For the sit-down meal classes, we will often attempt to send home leftovers with you if there are some. Often there are, but no promises.

It depends. Some menu items can easily have a portion removed before the allergen is added, some can't. Or sometimes, we can offer the allergy-sufferer a substitute item in place of the menu item if there's truly no way to make the menu item safe in a reasonable way. 

(And of course, cross contamination is always a risk in a small space with a lot of people working, so if you have, say, a life-threatening nut allergy, you may want to skip the Georgian class.) 

That said, the best thing to do is to contact us before you book the tickets to see how we can accommodate your specific issue. We may be able to figure out a way adapt the offending item, or to point you to a different menu that suits your needs better. This is much easier to do ahead of time than in the moment, so please contact us as soon as you're considering booking the class.

No, and here's why. Our space is, first and foremost, a bakery… a bakery that makes a lot of bread and cookies. Which means that a couple times a week at minimum, we basically set off a gluten bomb in the bakery and everything (and I mean everything) gets coated with traces of airborne flour. There's simply no way to get anything/everything clean enough to call anything made in that space gluten-free in a way that would make it safe for people with Celiac. We realize that not everyone who avoids gluten has celiac, and many such people can safely consume food cross-contaminated with trace amounts of gluten, but out of an abundance of caution for our celiac friends and neighbors, we don't offer any gluten-free products or classes. That said, if cross contamination is not a consideration for you, you are welcome to inquire about products and classes that use minimal wheat flour/gluten and/or can accomodate substitutions, and we will work with you as best we can.

Yes! Our private classes are available at a flat rate for the first 10 people. In general, that means that a private baking/cheesemaking/pastamaking class is about $540-690, a private lunch or taco night is around $450, and a private dinner class is between $750-900 depending on the menu. We may be able to go up to 12 people for private groups depending on the meal, and those last two people would be at the regular rate (generally $54-$90/additional person)

We are able to offer private tastings for at a flat rate of $200 for the first 6 people, and $30 for each additonal person up to 12 people.

We do not offer private one-on-one lessons.