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Crusts, Fillings and Toppings, Oh My!
February 1 @ 8:00 am - 4:00 pm
Time to up your pie game! Refine your skills and add new ones learning to make traditional and unfamiliar doughs, unusual fillings, and a variety of classic and modernized toppings. Sweet, savory and individual production will be covered.
Products covered in class:
- Potato Cheddar Handpie
- Caramelized Onion Handpie
- Butternut Squash and Gruyere
- Cranberry-Blueberry Pie
- Caramel Apple Pie
- S’more Pie
- Cream Pie and variations
- Curd Pie
Instructor Bio
Born to a family of food critics, Melina Kelson has always been most at home making, discussing, and enjoying thoughtfully prepared foods. Her career has had a dual focus in education and baking. In November 2018, she was honored as a mentor in the community by Bake Magazine. Melina is a Certified Master Baker, a Certified Bread Baker, Certified Viennoiserie Baker, Certified Executive Pastry Chef, Certified Sous Chef, and Certified Hospitality Educator. She spent 17 years teaching baking and pastry arts. Now in her fourth term on the Board of Directors of The Bread Bakers Guild of America, Melina is the three-time Director of WheatStalk and serves on the Certification Committee. Her deep commitment to sustainability informs her approach to baking and living. An edible landscape surrounds her wood-fired oven, where she operates a weekly micro-bakery, Bootleg Bâtard, just outside of Chicago. She is in the process of building a brick and mortar store in her community.
Categories: Baking Class, No Experience Necessary