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Join Executive Sous Chef Lenny Santiago on a year-long journey to master your favorite baked goods. This immersive curriculum elevates your skills through the techniques behind the world’s most beloved bakes, with a new focus each month to build confidence, refine technique, and master essential methods step by step.$40++ per participant, per class
Curriculum:
October 18: Sweet Dough Fundamentals | Working with enriched doughs
Key Skills: creating a consistent filling
Recipe: Cinnamon Rolls with Cream Cheese Frosting
November 15: Baker's Choice & Troubleshooting | Learning classic baking techniques
Key Skills: problem-solving common issues | understanding ingredient substitutions
Recipe: Southern Classic Layered Cake
December 20: Grand Finale Party | Combining skills into one final impressive baked good
Key Skills: project planning | time management | presentation
Recipe: Students are encouraged to produce baked goods that showcase their learning
Previous Classes:
January 18: Quick Bread Fundamentals | Introduction to leaveners & Quick Bread Method
Key Skills: measuring | mixing without overworking | roles of the ingredients
Recipe: Zucchini Bread & Banana Bread
February 15: The Art of Muffins | Exploring the versatility of muffins & the Muffin Method
Key Skills: portioning batter | adding mix-ins | achieving a perfect dome
Recipe: Blueberry Muffins & Roasted Corn Cornbread Muffins
March 15: Biscuits & Scones | Mastering cutting in and working with cold ingredients
Key Skills: working with cold butter | layering dough | kneading lightly for tenderness
Recipe: Buttermilk Biscuits & Cream Scones
April 19: Flaky Pie Crusts & Perfect Pie Filling | The science of creating the perfect pie crust from scratch & mastering various types of pie fillings, from fruit to custard
Key Skills: making dough | rolling techniques | fruit filling consistency | thickening a custard | proper baking times
Recipe: Classic All-Butter Pie Crust & Apple Pie
May 17: Savory Pies & Quiche | Applying pie crust skills to savory applications
Key Skills: Blind-baking a crust | savory egg custard base | pairing fillings
Recipe: Quiche Lorraine & Beef Empanadas
September 20: Introduction to Yeasted Doughs | Fundamentals of yeast, kneading, & proofing and exploring a wetter, stickier dough & different shaping technique
Key Skills: activating yeast | kneading | shaping | handling a high-hydration dough dimpling | topping
Recipe: Focaccia with various toppings
Reservations Required
Invited app | Member Portal
Reservations, modifications and cancellations required by 4 p.m. the Sunday before each class. Any changes made after this time, as well as failure to attend, will result in being charged the full event price. A minimum of 6 participants must be registered by the deadline for each class to run.
**This event is for Brookfield Members and their guests ONLY**
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Event venue
Brookfield Country Club (Roswell, GA), 100 Willow Run Rd, Roswell, GA 30075-1241, United States
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