March & April classes are now available

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MARCH & APRIL 2024 CLASS SCHEDULE 

  

 

 

TICKETS WILL LAUNCH THURSDAY FEBRUARY 8TH AT NOON

TICKETS ARE SOLD PER PERSON.  

All Students will be paired in groups of two.

  • If you purchase a single ticket you will be paired with another student.
  • If you purchase two tickets you will be paired together.
  • If you purchase three tickets, two people will be paired together and one person will be paired with another student.

There is a maximum of 4 people per group attending together in a class in order to keep the class diverse. Thank you for understanding. 

 

Lemon Meringue Cake | $175

In this class you will learn how to make a Duchess staff favourite. From the chiffon cake to the lemon cream, each step will be covered, including toasting the meringue. Each student will leave with a full-sized cake.

    Recipes covered: 

    • Chiffon Cake
    • Lemon Cream
    • Salted Caramel
    • Swiss Meringue

    Dates & Times: 

    • Friday, March 1st | 6pm-9pm
    • Saturday, March 2nd | 11am-2pm & 6pm-9pm

     

    Bake Shop Favourites | $175

    In this class you’ll learn to make some of the Bake Shop’s most asked-about recipes. These recipes are sure to become your family's favourites as well.

    Recipes covered: 

    • Florentines
    • Key Lime Tart
    • Scones

    Dates & Times: 

    • Monday, March 4th | 6pm-9pm
    • Tuesday, March 5th | 6pm-9pm
    • Wednesday, March 6th | 6pm-9pm
    • Monday, April 15th | 6pm-9pm
    • Tuesday, April 16th | 6pm-9pm
    • Monday, April 22nd | 6pm-9pm

     

    Duke Cake | $175

    The decadent chocolate Duke Cake is one of our best-selling items at Duchess Bake Shop. This cake may look intimidating, but in this class we will take you though each recipe step-by-step while you bake & decorate your own perfect Duke Cake. This class is for the chocolate lover, we will finish the class off with a chocolate tasting of some of our favourite Valrohna chocolates and talk about how chocolate is made. 

     Recipes covered: 

    • Dark Chocolate Cake
    • Duke Frosting
    • Salted Caramel
    • Dark chocolate glacage

    Dates & Times: 

    • Thursday, March 7th | 5:30pm-9pm
    • Friday, March 8th | 5:30pm-9pm
    • Saturday, March 9th | 11am -2:30pm

     *Please note that this class is 3.5 hours*

     

    Yeast Raised Doughnuts | $175

    Ever wanted to learn to make fresh, warm doughnuts at home? But are nervous about everything involved? Let us walk you through, step-by-step everything from mixing, to proofing, to frying so you can feel comfortable making these classic pastries at home. 

    Recipes covered: 

    • Yeast Raised Doughnuts
    • Pastry Cream
    • Various glazes & toppings

    Dates & Times: 

    • Saturday, March 9th | 6pm-9pm
    • Monday, March 11th | 6pm-9pm
    • Tuesday, March 12th | 6pm-9pm
    • Saturday, April 27th | 6pm-9pm
    • Monday, April 29th | 6pm-9pm
    • Tuesday, April 30th | 6pm-9pm

     

    Pies - Apple Pie & Lemon Meringue Pie | $175

    Nothing beats a warm, classic apple pie. Celebrate "Pi day" with us and bake your very own apple pie. We will also make individual Lemon meringue pies using a blind baked shell. Ever wondered what to do with pie dough that has already been rolled and you don't want to throw away? We will turn those "scraps" into a staff favourite, jam jams! We will also de-bunk all the myths about pie dough being hard to work with and get you well on your way to feeling confident about baking pies at home!

    Recipes covered: 

    • Apple Pie
    • Lemon cream
    • Swiss meringue
    • "Jam Jams"
    • Easy-mixer pie dough

    Dates & Times:

    • Thursday, March 14th | 6pm-9pm
    • Friday, March 15th | 6pm-9pm
    • Saturday, March 16th | 11am-2pm & 6pm-9pm
    • Monday, March 18th | 6pm-9pm
    • Tuesday, March 19th | 6pm-9pm
    • Wednesday, March 20th | 6pm-9pm

     

     Pâte à Choux | $175

    Knowing how to make pâte à choux, the dough used to make éclairs and cream puffs, is a great fundamental skill to have in your back pocket. In this class, you’ll gain confidence in making and piping pâte à choux. You’ll also learn how to make pastry cream and will fill and decorate the choux you made. We will finish off the class trying warm gougères fresh out of the oven. 

    Recipes covered: 

    • Pâte à choux
    • Pastry cream
    • Chocolate glacage
    • Gougères

    Dates & Times

    • Thursday, March 21 | 6pm-9pm
    • Friday, March 22 | 6pm-9pm
    • Saturday, March 23 | 11am-2pm & 6pm-9pm
    • Tuesday, April 2nd | 6pm-9pm
    • Wednesday, April 3rd | 6pm-9pm

     

    Easter Cookie Decorating | $95

     

    This class is all about learning to decorate sugar cookies to share with loved ones this Easter. Your instructor will demonstrate how to make royal icing and give an overview of basic decorating techniques. You will then jump in and decorate your own cookies.

    Recipes covered: 

    • Sugar cookies
    • Royal Icing

    Dates & Times

    • Monday, March 25th | 1pm-3pm & 6pm-8pm
    • Tuesday, March 26th | 1pm-3pm & 6pm-8pm
    • Saturday, March 30th | 2:30pm-4:30pm & 6pm-8pm

     

    Bread - Cinnamon Buns & Challah | $175

    Enriched breads are yeast products that contain the addition of fat (butter or oil) and eggs. In this highly requested class we are going to cover everyone's favourite addition to brunch, Cinnamon buns! Another very popular type of enriched bread is a braided challah bread. This soft textured bread is pairs well with various jams and be formed into many shapes. We will cover some of the most popular. 

    Recipes covered: 

    • Cinnamon Buns
    • Challah
    • Cream Cheese Frosting

    Dates & Times

    • Wednesday, March 27th | 6pm-9pm
    • Thursday, March 28th | 6pm-9pm
    • Friday, March 29th | 11am-2pm & 6pm-9pm
    • Saturday, March 30th | 10am-1pm (please note that this class starts at 10am)

     

    Duchess Cake | $175

    The Duchess cake, also known as the "Swedish Princess Cake" is a pastry classic. Made with light lemon chiffon cake, vanilla bean pastry cream, home made raspberry jam, vanilla bean whipped cream and finished off in the classic dome shape, covered in marzipan. This cake is so fun to make and every more enjoyable to eat. Each student will assemble & carve their very own Duchess cake to take home and share with friends & family. 

    Recipes covered: 

    • Chiffon cake
    • Pastry cream
    • Raspberry jam
    • Vanilla Whipped cream

    Dates & Times

    • Thursday, April 4th | 6pm-9pm
    • Friday, April 5th | 6pm-9pm
    • Saturday, April 6th | 11am-2pm & 6pm-9pm

     

    Pies - Pear & Blueberry Cream Cheese Galette | $175

    There is so much more you can make with pie dough than just a pie. In this class we will take our classic Duchess pie dough and shape a delicious galette - a free formed, hand shaped cake. We will also make individual sized quiche and a banana cream pie. 

    Recipes covered: 

    • Pear Blueberry Cheesecake Galette
    • Easy-Mixer Pie dough
    • Quiche
    • Banana Cream Pie

    Dates & Times: 

    • Monday, April 8th | 6pm-9pm
    • Tuesday, April 9th | 6pm-9pm
    • Wednesday, April 10th | 6pm-9pm

     

    Josephine Tart | $175

    The Josephine Tart is one of Duchess Bake shop's most popular tarts. In this class  we will create an Atelier version of this tart using the same classic flavours of pistachio, sour cherry and cream cheese. 

    Recipes covered: 

    • Pâte Sucrée
    • Pistachio Frangipane
    • Cherry Compote
    • Cream Cheese mousse

    Dates & Times: 

    • Thursday, April 11th | 6pm-9pm
    • Friday, April 12th | 6pm-9pm
    • Saturday, April 13th | 11am-2pm & 6pm-9pm

       

      Macaron Basics - Updated | $175

      Macaron have been on the Duchess Bakeshop menu since the day we opened the doors. These tricky little cookies constantly have us on our toes. In this class we will teach you how to make both French and Italian meringue shells. You will get to make two batches back to back and decide which method you like best. We will finish off by filling all your macaron with 2-3 different flavours. 

      Recipes covered: 

      • French meringue macaron shells
      • Italian meringue macaron shells
      • Swiss meringue buttercream

      Dates & Times: 

      • Wednesday, April 17th | 6pm-9pm
      • Thursday, April 18th | 6pm-9pm
      • Friday, April 19th | 6pm-9pm
      • Saturday, April 20th | 11am-2pm & 6pm-9pm

       

      Bread - Sourdough Country Loaf | $175

      Sourdough has been one of our most requested classes over the years in the Atelier kitchen. Traditional sourdough bread is a multi-day process that requires long proofing times. We will walk you through a hybrid loaf of bread that uses natural sourdough starter as well as commercially produced yeast so that we are able to shape and bake a loaf in class. We will talk about sourdough starter and each student will get to take home their own portion of starter to bake with at home. We will cover other recipes that can use sourdough that you may be surprised by. 

      Recipes covered: 

      • Sourdough Country loaf (cheddar & green onion, cinnamon raisin or plain)
      • Sourdough starter
      • Compound butter

      Dates & Times

      • Tuesday, April 23rd | 5:30pm-9pm
      • Wednesday, April 24th | 5:30pm-9pm
      • Thursday, April 25th | 5:30pm-9pm
      • Friday, April 26th | 5:30pm-9pm
      • Saturday, April 27th | 11am-2:30pm

       

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