Learn to Bake: Seasonal Pies is part of a hands-on workshop series teaching practical skills for baking with regional whole grains.
Instructors Reva Castillenti and Patrick Shaw-Kitch will be sharing techniques and their passion for working with regional grains. Using regional, fresh milled flour, students will dive into Seasonal Pies and learn simple techniques for creating flakey and flavorful pie crusts with whole grains just in time for the holidays. Come hang out, learn a few new skills, and enjoy an evening filled with good food & good company.
Class is held at Brooklyn Granary & Mill at 240 Huntington Street, Brooklyn, NY 11231 and runs for about 2.5 hours, from 6:00 to 8:30pm on Saturday, November 22. Tickets include class instruction and light snacks and drink.
