Baking School: Sweet & Savory Pastries for Winter

Sweeten up your morning routine with Chef Emily at The KITCHEN at The Boston Public Market! In this fun, hands-on cooking class, you’ll learn laminating basics and the magic of a “rough” puff pastry dough. Using local butter and other seasonal ingredients, see how this famous pastry gets its “puff” and how versatile this amazing dough can be. Students can expect to leave knowing how to make and laminate the dough, shape delicious sweet and savory tarts, and master those beautiful elephant ear palmiers.

Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they mix, taste, and bake each scrumptious recipe.

Menu 1:

  • Chocolate palmiers
  • Savory spinach and feta danishes
  • Cream cheese & fruit danishes

Menu 2:

  • Mushroom and cheese spirals
  • Kouign-Amann (Breton cake made with puff pastry)
  • Apple and almond tarts


  • Sunday, January 5 from 1-3PM | Menu 1
  • Sunday, January 12 from 1-3PM | Menu 1
  • Sunday, February 2 from 1-3PM | Menu 1
  • Sunday, February 23 from 1-3PM | Menu 2
  • Sunday, March 8 from 1-3PM | Menu 2
  • Sunday, March 15 from 1-3PM | Menu 2

About Baking School

Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

  • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
  • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
  • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
  • We recommend comfortable, non-slip, and closed-toe shoes.

About Chef Emily

Emily Trotochaud is a passionate chef, teacher and maker. After receiving her Bachelors in Fine Arts from the Massachusetts College of Art and Design, she became a full time production potter. With her combined passion for food and craft, she began looking for another creative outlet outside of work. This led her to starting a website, 100 Days of Pasta. It wasn’t long after that she began teaching private cooking workshops out of her home and all over New England. Her approachable videos and tutorials shared on her website and social media aim to inspire home cooks like herself to have the confidence to tackle everything from fresh pasta, to takeout worthy thai, homemade croissants and more. She is excited to be joining the Boston Public Market community, and looks forward to showcasing local ingredients and flavors in cuisine from around the world.

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