December 23 @ 9:00 am - 1:00 pm
Spend the morning making your Holiday pies with us! Let us do all of the washing up, all you need to do is learn, bake and have a good time.
Doughs made in class:
3-2-1 All Butter Flakey Pie Dough
Pate a Foncer
Pies made in class:
Walnut Apple with Double Crust
Each student will make a total of 3 pies to take home with them.
Peter Conn started his career at Gayle’s Bakery in Capitola, over 35 years ago, first as a pastry baker, and later as head of the bread department. Following Gayle’s, Peter worked as the assistant production manager for Metropolis Baking Co. before a stint as pastry cook for Campton Place Hotel in San Francisco, where he perfected restaurant desserts. Peter worked as manager of bakery training for six years at Il Fornaio, opening 6 restaurant bakeries and overseeing a number of projects for their wholesale bakeries. In 1998 he was awarded Baker of the Year. Peter left Il Fornaio to open and operate his own bakery café Art of Baking in Berkeley. Peter has taught both professional and non-professional classes at the Culinary Institute at Greystone, the California Culinary Academy, and a number of smaller school, and is a current member of the Chef’s Council for the Center for Culinary Development Innovation.