"Even a reluctant baker like me was able to follow Denise's online directions. Her patience and good humour made it a delightful experience, and the pie was good too!"
"Really enjoyed the online class! Denise you are a talented instructor and a joy to learn from. I’m definitely up for more classes. Loving my pastry straws- ate 5!! Looking forward to the mushroom tart tomorrow."
"Denise has a natural gift for teaching and her online classes provide a practical framework for cooking. I’m more confident in the kitchen and willing the try new recipes, no matter how complex.”
Online Class
11:00am – 12:30pm PT
If you're looking for a distinctive cake this Easter, look no further than this classic French Charlotte.
Online Class
11:00am – 12:30pm PT
Up your pie game this spring with two stunning tarts: a savoury grilled Asparagus Tart made with slow-cooked leeks and Greyère cheese and a Lemon Cream Tart so light and luscious, you’ll want to serve it year round.
Online Class
11:00am – 12:30pm PT
This Grand Marnier Soufflé Tart is so light and delicate it nearly melts in your mouth. But unlike a traditional soufflé, there's no need to sprint to the table before it collapses. We’ll also make a chocolate variation so you can enjoy a slice of each.
Online Class
11:00am – 12:30pm PT
If you’re looking for simplicity this spring, you’ll want to include these scrumptious make-ahead tarts in your dessert repertoire. Made with no-fuss crusts, one is chocolatey-nutty, the other cool and creamy.
Online Class
11:00am – 12:30pm PT
In this lesson, you'll learn how to make a quiche so special, you'll want to make it again and again.
Online Class
11:00am – 12:30pm PT
If you enjoy profiteroles, those airy pastry shells with filled with cream, you'll love choux au craquelin, a delicious variation that yields a crisp crackly topping. The speckled finish provides a sweet textural contrast and also helps maintain its distinctive shape.
Online Class
11:00am – 12:30pm PT
In this make-ahead dish, salmon sits on a bed of finely chopped mushrooms and pan-roasted kale and is enclosed in puff pastry.
Online Class
11:00am – 12:30pm PT
Rhubarb season is here and what better way to enjoy it than with freshly grated ginger in a lattice pie? In this workshop you'll learn to make a versatile Buttermilk Shortcrust Dough that's so easy to work with, you'll want to use it for all your sweet and savoury pies. The pastry can be made easily with a food processor--or by hand.
P: The Victoria Public Market
11:00am — 1:00pm
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