Baking School: Essential Breads, Pastries, Cookies & More with Chef Cleo
Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.
Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.
Dates: October 29 & November 5
The real trick to these two classic French pastries is that they are not as tricky as they seem! Master the knack of making the choux pastry at the base of the sweet, pastry-cream filled Taza Chocolate éclair and the savory, cheesy gougère using farm-fresh cream and cheese from Appleton Farms in The Boston Public Market. Savor the fruits of your labor at the end of the class and then take your knowledge home and show off! Attendees will make 10 mini chocolate eclairs and 10 cheesy gougeres.
Breakfast Treats: Cinnamon Buns and Savory Scones
Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:
During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
We recommend comfortable, non-slip, and closed-toe shoes.
Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.
About Chef Cleo Bell
Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community.