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September 2011 A Note from Marcy

 

 

Marcy Goldman’s BetterBaking.com Classes
Fall 2011

 
Hello Everyone,

Welcome to baking with me! I have an exciting Fall curriculum lined up and I appreciate your wonderful and warm interest. Clearly, there are more passionate bakers out there than I knew. Thank you for your patience as I organize the classes and see where everyone can be slotted in. The prices, times, and location follow the course outlines. If you want a class with a friend, please indicate that. Also make sure to include a second choice class (or alternate day, e.g. for Scones) if there isn’t room in the class for your first choice. If you are from out-of-town and want a private class (or come with a friend for a weekend to Montreal) let me know and we will design something (on a day/time/cost) that works.

I would also like to offer a Master’s Class in Cheesecake but let me know so I can determine the interest.

Classes are on Wednesday mornings and can extend a bit over allotted time (and we generally break for tea/coffee) so leave yourself a bit of extra time. Regular classes are 2-1/2 hours; Master Classes 3- 4hours. Baking is never a rushed affair. Hopefully we get all recipes covered and in some classes, there will be an extra recipe (if time permits) or a substitution. Classes are primarily demonstration with lots of hands on.

BetterBaking.com Concepts of Baking

You will bake better – I promise!

In all my classes, as with my cookbooks and website, my goal is to introduce you to professional baking techniques in an easy, accessible fashion. I want you to know all the insider stuff in creating baked goods that not only taste great – but look great! This is why I design courses that focus on a technique or two and showcase them via my recipes or vice versa, I choose recipes that will also exemplify techniques. But I also choose recipes that should make you legend!

It doesn’t matter if you are a pro or a newbie, you will learn something and perhaps undo misconceptions or give you the confidence to attempt recipes you never would try. I will also be teaching ingredient handling, proper use of the oven (use, there’s tricks!), and how to choose bakeware. The point is to make you a terrific baker, have fun and discover all the tricks of the trade you never knew before. Come with questions too – and I will be happy to help you with my or other recipes you work with. Simply put, there are things you cannot learn just in books; there are books that don’t share the inside, professional advice and insights that make your baking soar. That said, nothing but nothing beats the spirit and flavor of great home baking from great home bakers: those folks are you!

Don’t Forget Your Bonus!

BetterBaking.com Free Subscriptions:
All students will go home with baked goodies but also a 6 month Free subscription to BetterBaking.com Complete Recipe Archives, where you will find over 2400 more of my original recipes. Make sure you provide me with your email so that you get your subscription


Marcy Goldman’s Betterbaking.Com
Fall 2011 CLASSES

October 12th
Scones and Pies
10 am/Noon
This is one of my popular classes, focusing on techniques of scones and classic pie dough. Cranberry Orange Scones, Double Cheddar Scones, plus Bumble Berry, and Crumb Topped Spiced Apple Pie. (If there’s time - Pizza Quiche).

October 19th
Bistro Biscotti and Muffin Workshop 10 am/Noon
Biscotti and Muffins my way – the tips and techniques to making gourmet shop biscotti and beautiful muffins. It’s all in the hands, the tools, bakeware, proper oven usage….and the recipe. Wine-Dipped Sugar Crust Biscotti, Maple Walnut White Chocolate Biscotti, Sour Cherry Biscotti Logs, Pumpkin Flax Muffins, Buttermilk Banana Java Muffins. Want your biscotti and muffins to taste heavenly but have that polished look? This is the place.

October 26th $75
Scones and Pies
2- 2 ½ hours, 10 am/Noon
This is one of my most popular classes, focusing on techniques of scones and classic pie dough. Madison Avenue Scones, Dutch Fudge Scones, Better for the Mistake Sugar Scones, White Chocolate Raspberry Scones, Shredded Dough Apple Pie, Strawberry Rhubarb Crumb Topped Country Pie.



October 23
10 am - noon
Make Mine Vanilla
A mini master class in vanilla-based baking – Learning about vanilla, hopefully some free vanilla bean samples from one of my suppliers, how to make your own vanilla, how to choose vanilla and some vanilla recipe hits: Vanilla Cinnamon Swirl Bread, Mexican Vanilla Muffins, Classic Vanilla Cupcakes (with some icing techniques thrown in) and Double Vanilla French Butter Cookies, Vanilla Sour Cherry Scones

 November 9th 10 am/noon
Bagels and Bialies, Bagel Pizzas 2-3 hours, 10 am/Noon
Techniques of yeast dough in our favorite food group – hand’s on, bread machine and mixer bagel dough. Recipes include Montreal Bagels, Cheddar Cheese Bagels, Wild Berry Granola Bagels, Cinnamon Whole Wheat Bagels, New York Onion Bialys, and Bagel Pizzas. Bagels are more fun and faster than you think – Why make your own? They are 100% better and freeze like a dream and impress anyone. Become a bagel legend.

November 16th Master Class The Almost Famous Recipe Collection, 10am – 2 pm
BB Favorites- How to make my most famous recipes and the stories behind them including Notting Hill Brownies, Lawsuit Muffins, Apple Strudel in the Round, Matzoh Buttercrunch, and Majestic Honey Cake, and World’s Best Fresh Yeast Challah


November 23rd 2-3 hours, 10 am/Noon
Bagels and Bialies, Bagel Pizzas
Techniques of yeast dough in our favorite food group – hand’s on, bread machine and mixer bagel dough. Recipes may include Famous Montreal Bagels, Cheddar Cheese Bagels, Flaxseed Spelt Health Bagels, Cinnamon Whole Wheat Bagels, New York Onion Bialys, and Bagel Pizzas. Bagels are more fun and faster than you think – Why make your own? They are 100% better and freeze like a dream and impress anyone. Become a bagel legend.

November 30thth Master Class The Almost Famous Recipe Collection 10 am – 2 pm
BB Favorites- How to make my most famous recipes and the stories behind themincluding Notting Hill Brownies, Lawsuit Muffins, Apple Strudel in the Round, Underground Baker’s Carrot Cake or Tango Dulce Cookies, and Caesar Salad Bread

December 7th Master Class Holiday Baking 10 am to 2 pm
Pull out the stops – baking for parties, the office and holiday gift giving including: Tango Cookies, Swan Lake Strudel, Pumpkin Pie White Chocolate Biscotti and Famous French Butter Cookies

December 14th Baker’s Master Class of Specialty Recipes, Lunch ‘n Tarot
10 am to 2 pm
This is a before the holiday fun class – with a mixed repertoire- I call it Oprah Meets Julia Child Meets …..It’s learning, eating, a guided discussion and a personal Tarot reading for each attendee. The recipes include Fleurs de Sels Shortbread, Lemoncello Cupcakes with Marscapone Buttercream and old-fashioned Stretch Apple Cranberry Strudel (and surprise dessert TBA). This is a class to kick back, meet new friends, exchange ideas on a baking foundation. We will also have an informal discussion on cooking, baking, cookbooks – that will be a great and lively exchange.


Address/Payments and Prices, please contact
Email: Editors@betterBaking.com

We will be doing some hands on as well as demonstration so please come with an apron and notebook. I request cell phones off or sound off.

REGISTRATION AND PRICES

Two Hour Classes
(this is closer to 2 ½/3 hours) are comprised of 4-6 people;
We usually also have a break for coffee and baking chat.

Master Classes are longer and feature tea/coffee and light lunch. Classes are for 4-6 people.

If you have a few friends (classes of 3-4) and have a custom class you want to do, let me know and we can find a day and time and design a course for you. If you want to offer a private lesson as a special birthday present or engagement gift for someone (guys are welcome), let me know.


Previous Monthly Essays from A Note From Marcy:

Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.

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