Crostatas have become more and more popular over the last few years. There's a few good reasons for that... You know the saying "easy as pie"? Well a crostata is even easier! You don't have to make it fit into a pan, make a lattice topping, or blind bake it at all. Just roll the dough out, make a great filling, fold the sides up, and bake. We tend to love the rustic look of it over pies as well. Win-Win-Win. In this class we'll show you how to make an awesome galette/pie crust, and you'll us it to make two galettes, one savory and one sweet.
First we'll give you all the tips and tricks you need to know to make the best crispy flaky pie crust you've ever made. Then we'll start on our savory option, a Butternut Squash, Sausage, and Cheese Crostata.
Once we get that one in the oven, we'll make our sweet dessert, a Salted Caramel Apple w/ Almond Crostata. This one is indulgent without overdoing it, unless of course you want to over-do it and eat multiple pieces topped with extra salted caramel and whipped cream, no judgement here! By the way, we'll walk you through how to make a delicious caramel sauce and the homemade whipped cream too.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Best Ever Pie/Crostata Crust
Butternut Squash, Sausage, and Cheese Crostata
Salted Caramel Apple and Almond Crostata
Salted Caramel Sauce
Local Craft Beer, House and Premium Wines available for purchase
Whip Cream Canister
Chef Instructor: Cory Colton In Maine, where Cory Colton was raised, there was not an abundance of culinary role models for an aspiring pastry chef. For Colton, the concept of making desserts as a profession was provided by Marcel Desaulniers’ television show “Death by Chocolate.” Colton followed his passion to the Culinary Institute of America and during his time there, was able to land an internship working for Desaulniers’ restaurant The Trellis in Williamsburg, Virginia. After graduation, Colton moved to New York City where he worked in several renowned establishments such as The St. Regis, Lespinasse, and Olives- Eventually landing the role of Corporate Pastry Director for Quality Branded Restaurants. In 2020 Colton moved to Cincinnati where he relaunched the Café at Giminetti Baking Co. opening Bread Bar, receiving “Best New Restaurants 2021” from The Cincinnati Enquirer.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.