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18 Reasons: Japanese Baking and Sweets – In Person
March 26 @ 4:00 pm - 8:00 pm
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. Bring a sealable container to bring home leftover slices of the baked goods. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.
Although Japanese sweets (wagashi) have a long history, baking in Japan is a recent phenomenon. Japanese “borrowed” the cakes and breads from other baking cultures in Europe making it their own and often improving it. Having lived in Japan for several years and being well-versed in the science of baking, Jennifer will teach you the techniques behind some beloved Japanese sweets and treats.
Japanese Cotton Cheesecake
Dorayaki—Sweet Red Bean-filled Pancakes
Shokupan—World’s Fluffiest White Bread, perfect for toast and sandwiches!
Japanese Sando—Tamago Sando (egg sandwich) and Frutsu Sando (fruit sandwich) made from Shokupan
This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.