Unlock the secrets to three entirely different baking worlds in one fun, fast-paced masterclass! Join us in the studio as we demystify the science of dough handling and conquer “The Three Bs.” You will learn how to manipulate butter, moisture, and yeast to achieve three completely distinct textures—from hyper-flaky layers to a satisfying espresso-ready crunch and a pillowy, golden loaf. Whether you’re looking to master baking chemistry or just expand your home baking repertoire, this hands-on workshop will give you the confidence, tools, and techniques to conquer any pastry recipe.

What We’ll Bake

• Tall Southern Buttermilk Biscuits

Master the classic “fat-cutting” and lamination folding methods to achieve maximum rise, buttery flavor, and shatteringly flaky layers.

• Double-Baked Almond Biscotti

Learn the traditional Italian technique of moisture evaporation and precision log slicing to create iconic, crunchy cookies perfect for dipping into coffee or dessert wine.

• Rich French Brioche

Explore the art of enriched yeast doughs as we demonstrate butter emulsification and gluten development to yield an impossibly soft, golden, and pillowy loaf.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including 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 during class.