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18 Reasons: Scandinavian Baking
January 30 @ 6:00 pm - 9:30 pm
A hands-on baking class. Class is limited to 12 students. Alongside the tasting of baked goods, a seasonal salad will be served with wine and beer.
Your curiosity for all things baked from Scandinavia continues. Jennifer, our resident baking instructor, compiled a survey of Scandinavian baked goods. In this hopscotch-like tour of Scandi pastry classics, you will work in teams to produce a variety of treats, from sweet to savory!
Finnish/Icelandic Quick Dark Rye Bread — A dense quick bread, delicious with sliced meats, cheese, smoked fish, or with cultured butter. We’ll slice these loaves and make open-faced sandwiches to end the night!
Icelandic Astarpungar — Also known as “Love Balls,” these are deep-fried doughnut-like bites with raisins.
Norwegian Kransekake — A traditional almond “Ring Cake” made for special events.
Swedish Kladdkaka — Sticky chocolate cake that hits all the right buttons: easy, gooey, very chocolatey.
This menu contains the following common allergens: dairy, wheat, eggs, and nuts. Let us know if you’re allergic to anything by sending us a note at firstname.lastname@example.org before purchasing a ticket.
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.