Cooking Class: Baking With Little Chefs
Sun, Dec 1st at 7:00PM
Sun, Dec 1st at 7:00PM
Sun, Dec 1st at 7:00PM
Sun, Dec 1st at 7:00PM
Get the little ones in on the baking magic in this in-person cooking class from Chef Crys. Mini-chefs can learn to conquer the kitchen while creating tasty baked treats they're sure to love! Your budding bakers will delight in creating their own easy pretzel bites by mixing Greek yogurt with self-rising flour. Then, they'll thrill to whip up a slithering snake cake flavored with Nutella and a bake batch of donut holes rolled in sweet cinnamon sugar.
Kids need to be accompanied by an adult for this class; adults required to purchase tickets in addition to kids.
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Pretzel Bites
With Greek yogurt, self-rising flour and unsalted butter
Nutella Snake Cake
With puff pastry, egg yolks and unsalted butter
Donut Holes
With unsalted butter, cinnamon, sugar and biscuit dough
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 20
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsKids, Group, Beginner, Fun, Baking
Reviews Guests Left For Other Experiences
Ivan
03 Sep 2023
My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it
Sheila
05 Aug 2023
It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.
Andrew
30 Jul 2023
Awesome class! Super engaging, fun, and educational. Not to mention great pizza
Meet your chef
Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of  organic cooking and transitional eating, priming her teaching skills for leading cooking classes.Â