What You'll Learn
By the end of the class, you will:
- Understand which flours and fats work best for galette and crostata dough
- Make, chill, roll, and par bake different doughs for your pastries
- Work with a variety of summer produce to prepare delicious and seasonal tart fillings
About This Class
Pie crust can be challenging, we get it, so we like to start with free-formed tarts that never require moving your dough to a pie pan or creating that perfect crimp. Crostatas and Galettes are the ideal way to show off the best fruit of the season.
You’ll learn a very straight forward go-to dough, fragrant with butter and super flaky. We will show you how to roll it out without overworking it, and how to form your crostatas and galettes like a pro. Perfect for encasing the market-ripe fruit, we will also explore a few savory options.
Menu
You’ll prepare our master recipe for galette & crostata dough, plus a variety of sweet and savory fillings: Raspberry & Hazelnut Cream, Apricot & Chamomile, Plum & Fennel, Strawberry Balsamic, Peach Ginger and Ricotta, Caramelized Onion, and Summer Squash
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Jessica Sullivan
Jessica Sullivan got her start cooking professionally with Paul Kliste at his Restaurante Fratelli in Portland, Oregon. After relocating to San Francisco in 2004, she worked as executive pastry chef at Nancy Oakes’ Boulevard Restaurant, and later at Prospect. In 2012, she accepted the position of executive pastry chef for Craig Stoll’s Delfina Restaurant Group. Today, she is a full-time Pastry Arts instructor at San Francisco Cooking School and serves on the board of non-profit Sprouts Cooking Club.