Empowered Pies with Piper Davis
Sunday, August 3rd
1-4:00 pm
Are you a blue ribbon champion pie baker? If so, this class is NOT for you. But if you suffer from pie anxiety and a fear of flour, then it’s time to join home-baking advocate and author of the Grand Central Baking book, Piper Davis for a class that will empower you to master tender flaky pastry and delicious pies.
Piper has long believed that everyone can master a perfect pie crust with an understanding of some very basic rules. Self admittedly late to the whole grain pastry game, she is now a full convert to the delicious and delicate pastry made from the Chimacum Grainery pastry flour. Join Piper as she shares her tricks of the trade as they apply to using whole grain, locally stonemilled, fresh flour.
In this class you will learn about whole grain pastry flour, the art of mixing perfect pastry, the supremacy of real butter for delicious crust, how to fill and form sweet and savory pies and be empowered to apply your newly gained knowledge to local and seasonal fruits and vegetables.
Hosted at the Chimacum Valley Grainery’s unique covered outdoor workshop space, the class includes a tour of their stonemilling, woodfired baking, floormalting and farm brewing facilities.
A hands-on workshop to help you get very comfortable with pie! Along with tasting some samples of along the way, you will leave with flour pie crust to use at home and a new sense of yourself as a baker.
Sunday, August 3rd
1-4:00 pm
Are you a blue ribbon champion pie baker? If so, this class is NOT for you. But if you suffer from pie anxiety and a fear of flour, then it’s time to join home-baking advocate and author of the Grand Central Baking book, Piper Davis for a class that will empower you to master tender flaky pastry and delicious pies.
Piper has long believed that everyone can master a perfect pie crust with an understanding of some very basic rules. Self admittedly late to the whole grain pastry game, she is now a full convert to the delicious and delicate pastry made from the Chimacum Grainery pastry flour. Join Piper as she shares her tricks of the trade as they apply to using whole grain, locally stonemilled, fresh flour.
In this class you will learn about whole grain pastry flour, the art of mixing perfect pastry, the supremacy of real butter for delicious crust, how to fill and form sweet and savory pies and be empowered to apply your newly gained knowledge to local and seasonal fruits and vegetables.
Hosted at the Chimacum Valley Grainery’s unique covered outdoor workshop space, the class includes a tour of their stonemilling, woodfired baking, floormalting and farm brewing facilities.
A hands-on workshop to help you get very comfortable with pie! Along with tasting some samples of along the way, you will leave with flour pie crust to use at home and a new sense of yourself as a baker.
Sunday, August 3rd
1-4:00 pm
Are you a blue ribbon champion pie baker? If so, this class is NOT for you. But if you suffer from pie anxiety and a fear of flour, then it’s time to join home-baking advocate and author of the Grand Central Baking book, Piper Davis for a class that will empower you to master tender flaky pastry and delicious pies.
Piper has long believed that everyone can master a perfect pie crust with an understanding of some very basic rules. Self admittedly late to the whole grain pastry game, she is now a full convert to the delicious and delicate pastry made from the Chimacum Grainery pastry flour. Join Piper as she shares her tricks of the trade as they apply to using whole grain, locally stonemilled, fresh flour.
In this class you will learn about whole grain pastry flour, the art of mixing perfect pastry, the supremacy of real butter for delicious crust, how to fill and form sweet and savory pies and be empowered to apply your newly gained knowledge to local and seasonal fruits and vegetables.
Hosted at the Chimacum Valley Grainery’s unique covered outdoor workshop space, the class includes a tour of their stonemilling, woodfired baking, floormalting and farm brewing facilities.
A hands-on workshop to help you get very comfortable with pie! Along with tasting some samples of along the way, you will leave with flour pie crust to use at home and a new sense of yourself as a baker.