Pâte à choux is a delicate dough used in many types of pastry, and we’ll try out a few. On the menu: Savory baked gougères, cheesy little puffs flavored with Wisconsin-made gruyère; delicious fried crab puffs, golden brown and crispy, great for parties; French-style beignets, covered in powdered sugar when they’re still hot from the

Pâte à choux is a delicate dough used in many types of pastry, and we’ll try out a few. On the menu: Savory baked gougères, cheesy little puffs flavored with Wisconsin-made gruyère; delicious fried crab puffs, golden brown and crispy, great for parties; French-style beignets, covered in powdered sugar when they’re still hot from the

Learn to make sourdough bread from start to finish! We will prepare a starter that each person will take home. Participants will prepare their own loaf of bread to take home, rise, and bake. Bring a loaf pan and a towel to wrap your loaf in to take home. The Instructor will have dough prepared