Introduction to Pastry – Cakes and Tarts

March 31 (4pm-9pm) & April 1 (8am – 5pm)
$495

Bob Hartwig

Learn to make classic French Cakes and Tarts from Bob Hartwig, the newest French Pastry School instructor. He will teach you the basic French doughs such as puff pastry, pâte sable, sweet dough and pâte brisée, and sponges such as biscuits, genoises and dacquoise. From there you will make the foundations of French pastry
as seen in patisseries all over France; lemon tart, apple tart, chocolate tart, fresh fruit tart, St Honore, mille feuille, chocolate hazelnut torte, and raspberry cake. All made and decorated by you to take home to enjoy with your friends and family.

Before joining the instruction team, in 2006, Chef Bob Hartwig was the Senior Pastry Chef at the Chicago Marriott Downtown. He has also worked at pastry kitchens including Mango, Grapes, and Rhapsody.