Kitchen confidence boils down to knowing the balance of flavor and chemical reactions. Refine your baking skills in 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:
You may register your youth for an optional supervised lunch hour from 12-1 pm for the duration of this class.
View BARN’s current COVID-19 health and safety protocols.
BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.
For those who might need physical assistance, learn more about our Companion Program.
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 nadjapeschke.com or her Instagram @thewinterlilac.
