Summer Youth: The Science Behind Baking (Ages 12-18)

  • Monday, July 31, 2023
  • Thursday, August 03, 2023
  • 4 sessions
  • Monday, July 31, 2023, 1:00 PM 4:00 PM (PDT)
  • Tuesday, August 01, 2023, 1:00 PM 4:00 PM (PDT)
  • Wednesday, August 02, 2023, 1:00 PM 4:00 PM (PDT)
  • Thursday, August 03, 2023, 1:00 PM 4:00 PM (PDT)
  • BARN Kitchen Studio Class Code KI073123NP
  • 2


  • $280 + $50 Materials Fee
  • $220 + $50 Materials Fee


Kitchen confidence boils down to knowing the balance of flavor and chemical reactions. Refine your baking skills in this class. 

About this Class

Simple bakes like cookies, lemon bars, and banana breads require some essential ingredients but still allow for some improvisation. You'll learn what makes up a basic recipe and where there’s wiggle room to experiment with your personal taste.
Knowing that flavor-chemical reaction balance is difficult when it comes to baking, which makes most of us stick religiously to a recipe. But if you could learn how something should feel, or look like, then you could create with more freedom.

For example, fruit. What differences exist between fresh, frozen and dried when it comes to baking? Or the feel of scone or pie crust -- when is there enough butter/liquid? When do I stop working the dough?

In this class:

  • Day 1: Cookies and lemon bars
  • Day 2: Strawberry shortcake (with a biscuit dough) and banana quick bread
  • Day 3: Some cultural bakes like the German apfelkuchen (apple tea cake) and the French galette
  • Day 4: Simple, take-home granola and a more challenging lemon soufflé


  • For students ages 12-18.
  • Skill Level: Beginner
  • Registration closes Monday, July 24.
  • When you register your youth, enter their name in the Youth's Name field and enter the parent/guardian email address for "registrants email." All reminders and important information will go to that email address.
  • Complete and return this minor permission form.
  • You may register your youth for an optional supervised lunch hour from 12-1 pm for the duration of this class.

  • A $50 materials fee included in the cost of the class covers all materials. 
  • Students must wear closed-toe shoes to class.


Bring a container each day to take food home.

Class Policies


Nadja Peschke comes from the Boston, Mass., area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. This past year, she spent four months in the Arctic Circle in northern Norway working on an organic strawberry farm and was the head of farm operations. She also enjoyed creating meals and baking her signature sourdough bread for her fellow volunteers. In the summer of 2021, Nadja interned with a family-owned, farm-to-doorstep delivery service in western Massachusetts. Her senior capstone project focused on the importance of local food systems represented at home and in our kitchens in a multimedia installation. You can find Nadja’s current work on or her Instagram @thewinterlilac.

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