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Winter Holiday Desserts with Jim Dodge

November 21, 2023 @ 12:00 pm - 4:30 pm

Join celebrated pastry chef and author Jim Dodge, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center. This month he dazzles with desserts that will surprise and delight your family throughout the holidays!

Classic Apple Tart Tatin with Crème Fraîche
Preparing the apples in advance for a Tart Tatin is an essential step that can’t be ignored and just as important is knowing which apples to use. Substituting the wrong apple can have very disappointing effects.

Cranberry, Grand Marnier, Chocolate Cake
It was my father who made me appreciate tart or sour flavors. Cranberries and freshly made candied orange give this chocolate cake complexity and brightness. Finished with a thin layer of chocolate grand mariner glaze.

Swiss Toasted Hazelnut Torte with Espresso Cream
This Hazelnut tart was one of the first recipes I was taught during my Swiss apprenticeship, it’s a very usual recipe and I have never seen another filling like it. You might think it’s a Crème Chiboust, but the percentages or different, this cream has more meringue than pastry cream. It creates lighter filler which is perfect for base exhibiting the nuances of toasted hazelnuts.

Class will begin with demonstrations and move into the hands-on part of the class where you will be making a Tart Tatin to take home. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. The class will conclude with a tasting and discussion of all three desserts.


Pâte Brisée Dough, Mahogany Butter Caramel, Chocolate Butter Cake, Candied Orange Peel, Chocolate Grand Marnier Glaze, Hazelnut Vienna Dough, Hazelnut Meringue Cream, Egg White & Milk Glaze, Espresso Cream

Techniques learned
Preparing the apple
Preparing, rolling & handling Pâte Brisée
Dry cooking caramel
Cutting and cooking orange peel
Candied Cranberries
Preparing and spreading chocolate glaze
Glazing a cake
Roasting & peeling hazelnuts
Preparing & spreading hazelnut meringue cream
Preparing & brushing egg white & milk glaze.


Health & Safety Protocol

Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.

Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.

The Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy, all students will be notified immediately.

JIM DODGE is an award winning pastry chef, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco, opened the award winning American Pie Pastry shop in Hong Kong, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. 

Categories: Baking Class, Beginner, Cooking Class     


Artisan Baking Center @ Keith Giusto Bakery Supply


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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.