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UID:1eeb2bbc586e7da180713f42a17bd1ee@misenplacestudio.com
SUMMARY:Peaches and Cream: A late summer dessert workshop
DESCRIPTION:Format: Hands-On Baking & Pastry Workshop\nExperience Level: Al
 l Skill Levels Welcome\nCelebrate the absolute peak of sweet Southern summe
 r! When fresh Georgia peaches hit their prime\, it’s time to move beyond 
 standard pies and dive into the essential culinary science of fruit baking.
  If you’ve ever ended up with a soggy pie crust\, a watery fruit filling\
 , or a cake that turned to mush underneath a layer of wet fruit\, this tech
 nical masterclass is for you.\nIn this deeply satisfying\, hands-on worksho
 p\, you will learn how to tame the incredible juices of stone fruits\, mast
 er the mechanics of flake-style pastry\, and execute perfect sugar carameli
 zation.\nWhat You’ll Learn & Bake:\n\nThe Butter Crust Master: Rustic Pea
 ch & Blackberry Galettes\n\nThe Culinary Skill: Master the architecture of 
 flaky pastry dough by learning the "sheeted butter" technique\, plus pastry
  pleating.\nThe Secret: Instead of pulverizing your butter\, you’ll learn
  to use your fingertips to press cold butter cubes into flat sheets\, trapp
 ing air pockets for an shatteringly crisp crust. You'll layer this with sli
 ced peaches and blackberries\, utilizing cornstarch to bind the juices into
  a glossy\, leak-proof gel.\n\n\nThe Caramelization Study: Bourbon-Peach Up
 side-Down Cake\n\nThe Culinary Skill: Executing a dry sugar melt without cr
 ystallization and understanding cake hydration when baking under wet fruit.
 \nThe Secret: You will simmer a velvety bourbon-caramel lacquer directly in
  the pan\, arrange thin peach wedges in a tight concentric circle\, and lay
 er it with an alternating-fold velvet sponge. Learn the exact 5-minute cool
 ing window required to confidently invert the hot cake for a flawless resta
 urant finish.\n\n\nClassic Southern Peach & Pecan Crumble\n\nThe Culinary S
 kill: Fruit maceration (drawing out juices)\, starch activation\, and achie
 ving big-cluster oat textures.\nThe Secret: Learn why a splash of fresh lem
 on juice is crucial to brighten flavors and prevent oxidation. You’ll mas
 ter the "wet sand" hand-pinching method to create massive\, crunchy pecan-a
 nd-oat crumble clusters that sit perfectly atop a thick\, lazily bubbling\,
  jammy peach filling.\n\n\n\nWhat’s Included: All premium local ingredien
 ts (including fresh Georgia peaches and native pecans)\, specialized baking
  equipment\, and a recipe packet.\nWhat’s Included: All premium ingredien
 ts (including authentic culinary-grade Uji matcha and fresh fruits)\, speci
 alized equipment\, and a recipe packet. Best of all\, you'll sit down with 
 your classmates at the end of the session to enjoy your beautiful\, fluffy 
 creations with a fresh brew!\nWhat To Expect: In our classes you'll work t
 ogether with other students in a fun\, hands-on environment led by our prof
 essional chef instructors.\n\nYou will work with other students in groups o
 f 4\, sharing workstations and equipment.\nClasses are 2 hours\, unless oth
 erwise noted above\nHands-on classes are limited to 12-16 students\nYou wil
 l be standing\, cooking and working for most of the class\nPlease wear comf
 ortable\, closed-toe shoes and have long hair tied back\nWe will serve wate
 r\, coffee\n\nMis En Place recipes are developed using common cooking and b
 aking ingredients that may or may not be specified in the menu titles\, inc
 luding various fruits and vegetables\, nuts\, meats\, spices\, wheat flours
 \, etc. If you have a food allergy\, please check with Mis En Place Cooking
  Studio before attending the class. Adjustments to recipes cannot be made d
 uring class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260728T125115Z
DTSTART:20260815T143000Z
DTEND:20260815T170000Z
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