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Parent Child Date Night Toasted Marshmallow Gelato and Korean-Style Corndogs

You'll be churning your own Toasted Marshmallow gelato from scratch and creating all the accompaniments for a decadent S'more Sundae! While the Gelato is churning, we'll make a fun snack that's been all over Instagram- Korean-style Corndogs. Stuffed with cheese and rolled in a variety of fun toppings- this class will delight your inner child.

Every parent and child couple will have their own ice cream maker, and we'll make toasted marshmallow gelato from scratch. You'll also make all the accompaniments for a Toasted S'more Sundae including decadent chocolate sauce, a Cinnamon Graham cracker crumble, and a graham cracker waffle cone- all toped with toasted Marshmallow meringue.

While the Gelato freezes, we'll make some Korean Style Corndogs, stuffed with cheese and coated with fun toppings like crushed flaming hot cheetos, and potato crisps. each served with a unique sauce. 

Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!


  • Toasted Marshmallow Gelato
  • Chocolate Fudge Sauce
  • Cinnamon Graham Streusel
  • Graham Cracker Waffle Cone
  • 2 Korean Style Cheese-Stuffed Corndogs
  • Local Craft Beer, House and Premium Wines available for purchase
  • Breading
  • Caramelization
  • Dredging
  • Measuring
  • Plating
  • Saucing
  • Simmering
  • Seasoning
  • Whisking

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.

If you have a large group, consider a private party!

Got questions? Call, email, or check our FAQ page.

Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.

For same-day booking, call us at 513.847.4474

Pricing is per couple. Select 1 Attendance Per Parent/Child. List both names in name field.

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Included Materials



This class cannot be purchased online. Please contact the store for more information.