Thanksgiving Pie Intensive // November 8th, 9th & 10th

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Thanksgiving Pie Intensive // November 8th, 9th & 10th

550.00

Join us for an adventure in pie centered around fall ingredients and our wood fired oven. Each day we will focus on a different crust and filling to prepare you for Thanksgiving and the oncoming holidays! Over the course of three days we will create, from scratch, an all butter crust, a butter and lard crust and a crust made with a portion of sourdough starter. Matching fillings will include a sweet potato, apple and pecan. 

How to work with freshly milled flour, properly hydrate dough and recover from mistakes will be discussed in a conversational style along with the basic science behind it. We will also dive into the anatomy of wheat, a brief introduction to various grains, milling styles and the workings of a wood fired oven.

While the pies bake we’ll look at the design aspects of the pie box focusing on a different method of embellishment each class. Participants will craft their own hand carved stamp and a paper cut stencil. All work is done by hand. A light lunch and a glass of wine is provided daily. Expect an excited, yet relaxed atmosphere. Walk away with a new found appreciation for simple pastry, three handmade pies and a few new friends! The workshop runs from 9 A.M to 1 P.M. Wednesday through Friday. 

WHERE: Marshall, North Carolina. We are located approx. 30 minutes outside of Asheville, just a bit off the beaten path nestled between mountain ridges and the French Broad River. The bakery is intimate and rustic so expect to be cozy with your classmates. Class size is limited to 6. You will need your own water bottle and apron. Workshops will involve wheat flour. Our space is not gluten free, nor is any of the snacks we provide. Keep in mind our oven is located outside so please dress appropriately. 

CANCELLATION: Should you need to cancel you will receive 50% of your money back up to four weeks before the class date.  If you cannot attend, yet it is past the refund date, you are welcome to send a friend in your place.

DAY ONE:

All butter crust

Blind baking

Sweet potato filling

Grain and milling 101

Wood fired oven management 

Sourdough starters

Lunch

 

DAY TWO: 

Butter and lard crust

Apple filling 

Stamp carving + block printing

Refreshing starters

Tending the oven

Lunch

 

DAY THREE: 

Sourdough crust

Pecan filling 

Paper cutting & stencils

Lunch

 

TAKE AWAY:

An all butter, blind baked crust with a sweet potato pie filling

A butter and lard crust with an apple filling

A sourdough, single crust with pecan filling

Three decorated pie boxes

A hand carved stamp

A paper cut stencil 

A jar of Smoke Signals sourdough starter

A PDF of all our tips and tricks, including the recipes

A few new friends

 

 

 

 

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