Luscious Cream Pies with Jim Dodge

Join celebrated pastry chef and author Jim Dodge, as he shares three decade’s worth of experience and stories each month at the Artisan Baking Center!

This is a demonstration and hands-on class. We will cover the how-to’s of pie dough as well as what pitfalls to avoid and the tricks to in preparing the perfect pre-baked crust, fillings and choosing the right bananas. Besides developing good techniques and a sense of touch there will be a thorough demonstration on how to use a pastry bag for piping whipped cream rosettes and other shapes. Florentines are a great embellishment to top off a Banana Cream Pie. Each student will make and leave with each of the pies. Class is limited to 12.

Products Made in Class:

Banana Cream Pie
Butter Pie Dough
Vanilla Crème Pâtissière

Coconut Cream Pie
Coconut Milk Crème Pâtissière
Golden Coconut Crunch (often called Coconut Crack because you can’t stop eating it!)

Bonus Demonstration!
Honey & Almond Butter Florentines

COVID-19 Protocol

The Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time, mask wearing and vaccination confirmation is not necessary, however masks are encouraged to help stop the spread of illness.

If there is a change in these requirements, attendees will receive an update one week prior to the course, and asap up to the course start time.

Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs. 

For Californians you can get your digital COVID-19 Vaccine Record here.

Jim Dodge is an award winning pastry chef and author who comes from seven generations of hoteliers from the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts, he began a two year Swiss pastry apprenticeship with chef Fritz Albicker, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage, resulting in unique methods of preparation and styling. In 1978, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years, during which he became one of the first pastry chefs to be nationally recognized.

In 1991, Jim made his home in the Pacific Rim and opened The American Pie, a restaurant and pastry shop offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993, Jim returned to the States and left retail baking for education, joining the New England Culinary Institute in Montpelier, VT, as senior vice president.

He is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 30 years he has taught in the Japan, Korea, Mexican and Panama. Jim is an advisor to the Julia Child Foundation and jury chair for the Julia Child Award.

Categories: Baking Class, Beginner, Cooking Class