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Flaky Doughs Workshop

184 Essex Street, Millburn, NJ 07041

During this 2.5 hour session, participants will learn about various types of flaky dough that may be used in many different applications in the home kitchen.  There will be plenty of hands-on (and eating!) time in our kitchen.

Short-crust pastry (pâte brisée)– while a short-crust dough is a simple dough, the right ratios and mixing can make or break your pie. Learn how to make this simple dough and avoid store-bought dry, crumbly pies forever! We'll use a short-crust dough to prepare a quiche for you to take home. 

Sweet-crust pastry (pâte sablée)– a sweet-crust dough is reminiscent of a shortbread and can be used in many sweet applications. We'll use it to make and fill hamantaschen, a traditional Purim holiday treat.

Flaky dough (boureketas) – This flaky dough is enriched with yogurt to create a stable, workable rich dough.  We'll use this dough to make boureketas, a traditional Mediterranean savory snack.

This class is only open to adults over the age of 18.

Instructor: Bary Yogev has over 15 years of experience as a bread baker in Israel. He has also taught for many years as an instructor at Danon Culinary School in Tel Aviv, both professional-level as well as recreational classes. He currently splits his time between Israel and New Jersey.

Cancellation Policy: while we will do our best to find a replacement for your spot should you need to cancel, please note we can't promise a refund should you need to drop out of the class and we are unable to fill your space.

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