Tender, flaky, and buttery – is it any wonder why we can’t keep our hands off of freshly baked biscuits and scones?
Although not difficult to make, there are some simple secrets to making flaky biscuits and tender scones. In this two and a half hour class, you will receive hands-on instruction from one of our skilled bakers on the techniques and tricks for making these tea-time treats.
What We're Baking:
After everything is out out of the oven, you'll sit down to enjoy your freshly baked goodies with a glass of our organic French bubbly, coffee or tea along with our jams and spreads. Not to worry, there will still be plenty left over to take home and share.
Still have questions? Ask the community.
What he wanted was simple: bread, hearty and wholesome, with a firm slice and a good crust.
Alain Coumont learned about bread as a small child, standing on a chair every Sunday watching his grandmother bake bread. As a young chef in Brussels, Alain could not find the right bread for his restaurant.
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