Spring Fruit Desserts
$165 per person
What You'll Learn
By the end of the class, you will:
- Be able to make perfectly tender scones
- Master simple canning methods for fruit jams
- Know how to prepare basic pie and tart doughs
About This Class
Tired of apples and pears? Us too! Late April in northern California welcomes early berries, cherries, rhubarb, and, if we’re lucky, even stone fruit. While the best local fruit can be dessert on its own, around here we like to gild the lily when it comes to sweets so join us in the kitchen and you can do the same.
We’ll put up some jam you can take home for scones (instant shortcakes!), spread on the fruit tarts and galettes you’ll learn how to make, or even turn into a filing for a spring layer cake. We will have a variety of fruit on hand – choose your favorites and use them in three or four different ways.
At the core of this class are building block recipes for pleasing desserts that will work with fruit from spring through winter, making them flexible go-tos year-round.
Classic Scones, Fruit Galette, Tarte aux Fruits, and Take-Home Cherry-Rhubarb and Strawberry-Vanilla Jams
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Amy Machnak is a pastry chef and food writer who has worked at such notable restaurants as Boulevard, Farallon, Gitane, and Hawthorne Lane. She was the recipe editor at Sunset Magazine for several years and contributed to many of their cookbooks and cooking videos. Amy won a James Beard award for food writing and both a Telly and Henry Luce award for cooking videos. She currently works as a columnist for the SF Chronicle covering baking and pastries in the Bay Area. Her first cookbook, Make it Spicy was published May 2015 and she’s currently working on a second cookbook about wedding cakes.