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Market Tarts and Pastries
January 31, 2020 @ 8:00 am - 4:00 pm
Capitalize on the versatility of delicious tarts that are delicate to eat, but practical to produce. A range of doughs with variations and fillings adjusted for seasonality with be covered. Making sensational, versatile and seasonal desserts is a piece of tart when you know the rules! Learn the basics and variations of shortdoughs, fillings and garnishes so you have the tools to create your own signature desserts.
Products made in this class:
Gianduja and Rocher Tart
Meyer Lemon and Pistachio Tart
Incredibly Delicious Blueberry Almond Tart
Potato Cheddar Handpie
Caramelized Onion Handpie
Butternut Squash and Gruyere Handpie
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.