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• Culinary Lavender

  • When
    30 Jun 2022
  •  
    9:45 AM - 11:00 AM
  • Location
    Zoom
  • Registered
    6 registrants

  Register

  Discovering Culinary Lavender
  with Nancy Baggett

  
  

  Join us to steep in lavender recipe beauty shots, take a virtual walk through lavender fields and learn basic how-tos of baking with lavender. Then, Nancy will give us a piping demonstration and demo a lavender recipe. 

  June 30, 2022
  9:45am to 11am PST

  FREE to Bakers Dozen Members
  $25 to Non Members

  
  Zoom link will be sent upon your registration

  This webinar will be recorded but you must sign up
  to receive the link to the recording, sent after the meeting

  
  

  About Nancy Baggett

  Nancy is author of Cooking with Lavender, an Independent Publisher “Books for Better Living” winner. This beautifully illustrated trade paperback has won numerous 5-star reviews and is featured at over 80 lavender shops and farms around the country. Nancy was the Keynote Speaker at the 2017 U. S. Lavender Growers Conference and is considered one of the nation’s top experts on baking and cooking with culinary lavender. She frequently presents lavender culinary workshops and recipes for organizations including the National Arboretum, the National Public Radio Sound Bites Café, the Michigan Lavender Festival, and numerous other lavender festivals and garden clubs.

  Trained as a pastry chef, Nancy is the author of the best-selling All-American Cookie Cookbook, and Simply Sensational Cookies, both IACP and James Beard award nominees, and The International Chocolate Cookbook, which won an International Association of Culinary Professionals “Best Baking Book” award. Nancy has contributed food stories to numerous top publications, including “Food and Wine,” “Better Homes & Gardens,” “Eating Well,” and the “Washington Post.” She has appeared on many regional and national television shows and shares her beautiful food and lavender photos, how-to videos and recipes on Facebook, Instagram, YouTube, www.nancyslavenderplace.com , and www.kitchenlane.com . More than 172,000 YouTube viewers have watched Nancy’s helpful “Best Way to Roll Out Cookie Dough” video.

  
  

  
  

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• Blitz Laminated Dough with Helen Fletcher

  • When
    12 Jul 2022
  •  
    9:45 AM - 12:00 PM
  • Location
    Zoom
  • Registered
    17 registrants

  Register

  Blitz Laminated Dough
  
  

  Kouign Amann, are sugary, crispy, buttery pastries that hail from the coastal region of Brittany in the northwest corner of France. Kouign Amann literally translates to butter cake in Breton which is known for its salt (think fleur de sel) and butter,  both of which are used in this best of all pastries.
  
  An easier, more efficient way to make laminated dough! Helen Fletcher, celebrated pastry chef and teacher, will demonstrate her Blitz Laminated Dough method, a quicker and easier way of preparing laminated dough and making the scrumptious Kouign Amann. Helen came up with this method for making laminated doughs for her first book, The New Pastry Cook and it’s so easy. No butter blocks, no days upon days to make it. It’s quick and easy and it’s as good as the hard way and just as delicious. This recipe will bring puff pastry back into your life!
  
  Helen will be showing us a method to make the laminated dough with no butter blocks and no trepidation in a shorter amount of time with the same wonderful results.

  July 12, 2022
  

  9:45am to Noon PST

  FREE to Bakers Dozen Members
  $25 to Non Members

  Click Here to Register
  Zoom link and recipe will be sent upon your registration

  This webinar will be recorded but you must sign up
  to receive the link to the recording, sent after the meeting

  About Helen Fletcher

  Helen started as a food writer and author with no idea her career would take her on a path from home baker to professional baker to pastry chef. She opened her wholesale bakery servicing hotels, restaurants and caterers knowing how to make two cakes at a time. Within a short time, her business ramped up to 1500 pieces of dessert with only a few days notice which was daunting at first.  But it grew the business rapidly as they were known for quality, consistency, and service.
  
  Being a self-taught baker let Helen think outside the box and today in her writing, blogging, and teaching her goal is to simplify recipes and techniques as much as possible by removing the fear and intimidation often associated with baking and pastry.
  
  Today, she is the pastry chef at the most esteemed restaurant in St. Louis. She blogs at www.pastrieslikeapro.com and is excited about teaching virtual classes. In addition, her long awaited cookie book, Craving Cookies was published in October, 2021.

  
  

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• Demo with Jesse Sheehan

  • When
    09 Aug 2022
  •  
    9:45 AM - 11:30 AM
  • Location
    Zoom
  • Registered
    6 registrants

  Register

  Easy-peasy Baking Recipes
  from Jesse Sheehan's Snackable Bakes 

  
  

  Jessie’s third cookbook, Snackable Bakes celebrates her love of simple, fuss-free baking. Jessie is the self-proclaimed queen of easy-peasy baking and in this demo she will be sharing just how easy baking and sweets making can be. Jessie will be demo’ing her almond olive oil snacking cake with chocolate almond glaze (an easy one layer cake that requires nothing more than a bowl and whisk to prepare), her blueberry galette (made with a melted-butter crust, so there is no chilling of dough, etc.), her simplest tiramisu (no zabaglione necessary), and her other-worldly vanilla cream scones (without butter!!). While demo’ing all four of these, Jessie will share tips and tricks for streamlining your baking 24/7.

  August 9, 2022*
  9:45am to 11:30am PST

  FREE to Bakers Dozen Members
  $25 to Non Members

  *can't attend that date? Sign up anyway and we will send you the recording after the program!

  
  Zoom link and recipe will be sent upon your registration

  This webinar will be recorded but you must sign up
  to receive the link to the recording, sent after the meeting

  
  

  Jessie Sheehan is a recipe developer and author of The Vintage Baker, Icebox Cakes, and the new easy-peasy baking book, Snackable Bakes. Her work can be found in The Washington Post, Bon Appétit, Food Network, Food52, and Kitchn, among others. She lives in Brooklyn with her family. 

  
  

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