$15.00
Flaky, tender, crisp, or crumbly—great pastry starts with the right crust. In this in-depth class, Bake from Scratch test kitchen director Laura Crandall demystifies four foundational doughs: Pâte Brisée, Pâte Sucrée, Pâte Sablée, and classic piecrust. You’ll learn how each one behaves, when to use them, and the techniques for mixing, rolling, and blind-baking. It’s the essential pastry class every baker needs in their back pocket.
Join Bake from Scratch magazine and Williams Sonoma for a virtual baking class series that will boost your confidence in the kitchen. In each class, Brian Hart Hoffman, editor in chief of Bake from Scratch and expert baker, will share baking tips, tricks, and recipes that you will want to re-create at home for family and friends!
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