Event

Buttery Tart Doughs

Come for an evening of dough and seasonal fruit tart making with Stacie Pierce. This hands-on class will teach you how to transform flour, butter, water, and a pinch of sugar and salt into a simple and versatile dough that can be used for sweet and savory tarts, pies, and quiches. You will learn how to "read" your dough and know that it is the perfect consistency; not too dry, too wet, too short or overworked. We will also learn how to make frangipane which is the secret behind delicious fruit tarts. You will take away your dough for making future tarts at home. At the end of class we will sit down together to enjoy the fruits of our labor with a bite of tart and a cup of tea.

Please plan to have your evening meal before of after class, as our menu consists wholly of tart and tea!

More About Stacie
Stacie Pierce until recently was the Pastry Chef at Chez Panisse. She now is the chef and owner of her own baking company, Little Bee Baking, which specializes in making desserts, cakes, cookies, and candies for company events, birthdays, weddings, and private parties, both big and small. Stacie grew up in Minneapolis, Minnesota, before moving to Norway to pursue a Master's degree in Nordic Archeology at the University of Oslo. Upon graduation, Stacie remained in Oslo and worked until 2000 as a cook at Café Celsius and as a translator of children's books for a major Norwegian publisher. Prior to starting work Chez Panisse in 2004, Stacie worked at Foreign Cinema restaurant and volunteered in the pastry kitchen of Oliveto. She also serves as a co-curator for the experimental art-food collective, OPENrestaurant and taught baking classes as a part of their 2011 OPENharvest event in Tokyo, Japan. She is very excited to be teaching classes at 18 Reasons and to have the opportunity to share her love and knowledge of pastries and baking.