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  • Writer's pictureKelli Wright

Baking Classes!

In a former life (i.e. before I was a mom and a part-time librarian), I was actually a teacher. English was what I was trained to teach, and middle school was where I landed, but after a few years in the trenches I never quite found the right fit for me. Despite this, my desire to help others and teach people things they want to know has not diminished.



So after some encouragement from co-workers, family, and friends, I decided to use that desire to share my passion for baking. It was a little nerve-wracking to plan a course and teach to a group of adults, but in the end, it turned out better than could've hoped for.



The first few classes taught students how to make a version of puff pastry that is no-nonsense and workable. My main goal in prepping the recipe was to teach people something that felt intimidating, but show them that they could actually do it themselves.


The recipe itself is an adaptation of a recipe found in Nancy Birtwistle’s cookbook, Sizzle and Drizzle. (Side note: If you are a cookbook collector or have an interest in cookbooks like I do, then please give this one a look! She self-published it, and it only ships from the UK, but if you can find a copy of it, don’t let it go!) It is a rough puff pastry, instead of what is known as a full puff pastry.


The traditional method of puff pastry involved having a sheet of dough and an entire sheet of butter, then folding those together for a series of turns to produce a dough that is flaky and puffs up in the oven as the butter warms. Think croissants, danishes, turnovers, tarts, gallettes….this list goes on! But of course, to accomplish this magical feat, you must have lots of time, a cold place to store and rest your dough, and probably most importantly, patience.


A rough puff, on the other hand, cuts down the effort and the time, but produces an equally tasty result. So, armed with a bunch of flour, a sh*t ton of butter, and some gumption, all of my students walked away with the knowledge of how to make it, and their very own block of pastry for them to create something with at home.


I’m so looking forward to doing more classes like this. If you’ve got an idea of what I should teach, let me know!



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