Join Pastry Chef Leslie on Sunday, March 26th at 2:00 pm for a baking class!
If you’ve had anything bread-based from Camilla Kitchen, you know the magic that is Pastry Chef Leslie’s baking. Now she wants to share that with all of you! This will be an intimate class held in the Gallery (4th floor) of M. Judson for ten people, where you’ll prepare your tarte from start to almost finish. While you’ll bake your cake at home (and get all those good smells), you’ll still get to end the baking class with a tasting. What a lovely way to spend a Sunday!
Your ticket covers the cost of ingredients and instruction, with the option to add on the featured cookbook.
THE BOOK
A 2016 James Beard Award nominee featuring more than eighty recipes from New York-based food writer and author of the popular dessert blog Love, Cake.Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen.Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom—The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.
“My Friend Amy, who lives in Sweden, loves lussekatter, the delightful saffron-scented, S-shaped buns Swedes make each December thirteenth to celebrate Saint Lucia. On one recent February visit, I suggested we make some, but Amy, a stickler for tradition, thought it would be strange to bake them out of season. I admire her commitment. This saffron currant bread is inspired by lussekatter and is equally delicious. I’m hoping that since I’m not Swedish, and the loaves are not the traditional form, I’ve given Amy a way to bake a soft, saffron-infused treat all year around without breaking any rules. I could eat an entire loaf of this bread by myself. I find the slices are as wonderful toasted up with butter and jam as they are on either side of a savory sandwich.” (from author Samantha Seneviratne)
