Buttercream & Olive Oil
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OLIVE OIL DISCOVERY

 
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How it all began…Jennifer started offering Olive Oil Tastings and Tours in Southern France and these were the first classes she offered upon returning to Ohio. This all encompassing class offers you the opportunity to learn everything you wanted to know about olive oil from a real expert, one who has worked in olive oil mills and judged olive oil competitions. Jennifer offers a professional tasting of 4 unique olive oils accompanied by 3 savory and 2 sweet recipes that you will make yourselves. Our French Olive Oil Classes feature uniquely French olive oils that are nearly impossible to come across in the USA. This class is gluten-free friendly

 

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  • Caeser Salad

  • Handcrafted Tapenade and Lolo’s Famous Tapenade Omelette

  • Goat Cheese and Garlic Spread

  • Salted Chocolate Olive Oil Cake

  • Olive Oil Marshmallow Créme

  • Four Olive Oil Tastings

 
 

FRENCH MACARONS

 
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Our most popular class to date! This 2 hour hands-on workshop will have you making your very own authentic French Macarons. This is the real thing…the recipe that Jennifer mastered in Paris, no substitutions or short cuts! We use local, seasonal, and organic ingredients to take this Parisian pastisserie to the best level. Each participant will take home one dozen of their own French Macarons.

 

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  • French Macaron Shell

  • Two Buttercream Fillings

 

BROWN BUTTER
BAKING

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If you have taken our macaron class, you know how delicious brown butter tastes! Known as ‘beurre noisette’ in French, or hazelnut butter, it is nutty, toated, aromatic and delectable. It can be used in all applications, savory and sweet. In this class, we show you how to master making brown butter with local butter from Minerva Dairy and use it in classic recipes. Each participant takes home their own 6” rosette cake and a few cookies.

 

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  • Brown Butter Cake

  • Brown Butter Buttercream and Rosette Piping

  • Brown Butter Chocolate Chip Cookies

  • Making Brown Butter

 
 

FARMER’S TABLE

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We were locavore before being locavore was cool! A lot of people use ‘local’ as a buzz word these days, but we truly live it out. We trust our local food growers and value the relationship we have with them. We want you to get to know them and develop that same relationship, which is why we started this class. We spend one hour at the Medina Farmer’s Market, the best and fastest growing market in Northeast Ohio, collecting all our ingredients and learning from the hardworking folks who produce it. We then head to the kitchen for a two hour hands-on class and lunch with our uniquely seasonal ingredients transformed into European and historical inspired recipes. This class can be gluten-free friendly, just send us an email.

 

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  • Seasonal menu varies each class

 

CHOUX PASTRY:
Creme puffs & Eclairs

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Choux is one of my favorite French words. Not only does it refer to these adorable cream puffs, it also is a term of endearment! These cute cream puffs are our newest favorite dessert to make…and eat! They can be intimidating, but we help you master them so you can bake to impress. They are versatile and delicious…a great way to let you creativity shine!

 

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  • Pâte à Choux

  • Craquelins

  • Pastry Cream

  • Bruléed Meringue and more!

 

FRENCH
CONFECTIONS

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A trio of French delights! These French specialties are classics from Paris, Bordeaux, and Provence. Learn the stories and legends behind each of these iconic sweets and more importantly, learn to make them at home!

 

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  • Madeleines

  • Canelé

  • Navettes

 
 

YEAST BREADS

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Homemade bread making can be intimidating. This class offers three yeast based breads that take the stress out of baking at bread at home. These fairly fool proof recipes will have you enjoying homemade bread in no time!

 

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  • Cast-Iron Brown Butter Cinnamon Nutmeg Rolls

  • Butterflake Rolls

  • Cast-Iron Skillet Bread

 

BISCUITS & BUTTER

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What beats a good biscuit? They really are incredibly simple and quick to whip up and in this class we do it with you step by step. We cannot have biscuits without butter, so we delve further into butter, a major component in our classes. We will make cultured butter, which will also provide us with the REAL buttermilk to make our biscuits. Finally, we will make some compound butters to enjoy.

 

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  • Buttermilk Biscuits

  • Olive Oil Drop Biscuits

  • Cultured Butter and Buttermilk

  • Compound Butter

 

KIDS CLASSES

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We offer a variety of classes for kids ages 5-12 years. Classes are offered over Summer Vacation, Christmas Vacation and Spring Break. Private group classes for kids are available throughout the year for birthdays or any occasion.

 

topics:

  • Cinnamon Rolls

  • Hand Pies

  • Marshmallow

  • Cupcakes and much more!

 

NASHVILLE
SOUTHERN COOKING

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What is more American the American Southern Cuisine with its unique flavors and rich tradition! In this class, we explore some Southern classics and modern favorites. This class is offered yearly in May, when Vidalia onions are is season (the secret ingredient to one of our recipes!).

 

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  • Nashville Hot Chicken

  • Fried Green Tomatoes

  • Pimento Cheese

  • Classic Southern Pie

 

NATIVE PIES

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Celebrating native ingredients, we bake up delicious pies from scratch just in time for the holidays. This class is a must before Thanksgiving!

 

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  • Pumpkin Pie made from fresh local pumpkins in an All Butter Crust

  • Cranberry Tart in a Pecan Crust (gluten-free)

  • Sumac Buttercream

 

NATIVE
THANKSGIVING

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Celebrating native ingredients for Thanksgiving, we explore historical recipes that feature this indigenous foods. Offered every November.

 

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  • Bison Pot Pie

  • Black Walnut and Maple Pie