Cooking Class - Gourmet Pastry Workshop

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Learn how to make three types of gourmet pastries in this hands-on workshop.

Impress family and friends with your dessert-making skills after learning Chef Crys' tips and tricks in this pie-making class. You'll handcraft three kinds of pies using shared ingredients to minimize food waste.

First, prepare a stunning apple galette with a salted caramel glaze, learning the secrets of pie dough as you bake. Then, Chef Crys will show you how to make a European classic: A cherry and almond frangipane tart. Finally, whip up a berry crumble tart topped with oats and filled with fruit.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 4
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Baking, Beginner, Couples, Date Night, Fun

Cozymeal guest reviews for this experience

Amber W.

Amber

26 Mar 2022

It was amazing! I loved how relaxing the environment was, and not only did she show my husband and I how to create 3 desserts from scratch (and I am definitely not a baker), she gave us fantastic advice on how to get different results depending on preparation. I'm looking forward to creating more in the near future!

Dania Khwaja .

Dania Khwaja

28 Feb 2022

Chef Crys was really knowledgeable and a lot of fun! Her recipes all turned out delicious and we’re planning on taking another class hosted by her :)

Courtney C.

Courtney

12 Feb 2022

Chef Crys was so personable and friendly! Learned a lot and food tasted Amazing!!

$ 85 Per person

all-inclusive: 3-hour class, 3-course meal and taxes.


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Meet your chef

Chef Crys
Chef Crys Verified chef
Food safety certified

Chef Crys has been in the culinary arts industry for 15 years. An integrative nutrition health and wellness coach, Chef Crys also excels as transitional food and pastry chef. She infuses pesticide-free gardening in the creation of plant-based organic foods and desserts, and has partnered with school districts in her continued effort to teach students the value of transitional eating and organic cooking.

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