Summer Pie Baking Intensive // July 5th -7th

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Summer Pie Baking Intensive // July 5th -7th

500.00

SUMMER PIE CAMP

July 5 - 7th 2017

Join us for an adventure in pie centered around fresh ingredients and our wood fired oven. Each day we will focus on a different crust and filling. Over the course of three days participants will create, from scratch, an all butter crust, a butter and lard crust and a crust made with a portion of sourdough starter. Matching fillings will include a classic custard, a fruit based filling and a savory filling. 

How to work with freshly milled flour, properly hydrate dough and recover from mistakes will be discussed in a conversational style along with the basic science behind it. We will also dive into the anatomy of wheat, a brief introduction to various grains, milling styles and the workings of a wood fired oven.

While the pies bake we’ll look at the design aspects of the pie box focusing on a different method of embellishment each class. Participants will craft their own hand carved stamp and a paper cut stencil. All work is done by hand. A light snack and a glass of wine is provided daily. Expect an excited, yet relaxed atmosphere. Walk away with a new found appreciation for simple pastry, three handmade pies and a few new friends!

WHERE: Smoke Signals Bakery in Marshall, North Carolina. We are located approx. 30 minutes outside of Asheville, just a bit off the beaten path nestled between mountain ridges and the French Broad River. The bakery is intimate and rustic so expect to be cozy with your classmates. Class size is limited to 5. You will need your own water bottle and apron. Workshops will involve wheat flour. Our space is not gluten free, nor is any of the snacks we provide. Keep in mind our oven is located outside so please dress appropriately. 

CANCELLATION: Should you need to cancel you will receive 75% of your money back up to four weeks before the class date.  If you cannot attend, yet it is past the refund date, you are welcome to send a friend in your place.

DAY ONE: ALL BUTTER CRUST, BLIND BAKED, CUSTARD FILLING

All butter crust

Blind baking

Custard filling

Grain and milling 101

Wood fired oven management 

Snacks

 

DAY TWO: BUTTER & LARD, DOUBLE CRUST, FRUIT FILLING

Butter and lard crust

Fresh fruit filling (TBA)

Stamp carving

Tending the oven

Snacks

 

DAY THREE: SOURDOUGH CRUST, SAVORY FILLING

Sourdough crust

Seasonal savory filling (TBA)

Paper cutting & stencils

Snacks

 

TAKE AWAY:

An all butter, blind baked crust with a custard filling

A butter and lard crust with a fresh fruit filling

A sourdough, double crust pie with a seasonal savory filling

Three decorated pie boxes

A hand carved stamp

A paper cut stencil 

A jar of Smoke Signals sourdough starter

A PDF of all our tips and tricks, including the recipes

A few new friends

 

 

 

 

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