Format: Hands-On Baking & Pastry Workshop

Experience Level: All Skill Levels Welcome

Celebrate the absolute peak of sweet Southern summer! 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 technical masterclass is for you.

In this deeply satisfying, hands-on workshop, you will learn how to tame the incredible juices of stone fruits, master the mechanics of flake-style pastry, and execute perfect sugar caramelization.

What You’ll Learn & Bake:

• The Butter Crust Master: Rustic Peach & Blackberry Galettes
  • The Culinary Skill: Master the architecture of flaky pastry dough by learning the “sheeted butter” technique, plus pastry pleating.
  • The Secret: Instead of pulverizing your butter, you’ll learn to use your fingertips to press cold butter cubes into flat sheets, trapping air pockets for an shatteringly crisp crust. You’ll layer this with sliced peaches and blackberries, utilizing cornstarch to bind the juices into a glossy, leak-proof gel.
• The Caramelization Study: Bourbon-Peach Upside-Down Cake
  • The Culinary Skill: Executing a dry sugar melt without crystallization and understanding cake hydration when baking under wet fruit.
  • The Secret: You will simmer a velvety bourbon-caramel lacquer directly in the pan, arrange thin peach wedges in a tight concentric circle, and layer it with an alternating-fold velvet sponge. Learn the exact 5-minute cooling window required to confidently invert the hot cake for a flawless restaurant finish.
• Classic Southern Peach & Pecan Crumble
  • The Culinary Skill: Fruit maceration (drawing out juices), starch activation, and achieving big-cluster oat textures.
  • The Secret: Learn why a splash of fresh lemon juice is crucial to brighten flavors and prevent oxidation. You’ll master the “wet sand” hand-pinching method to create massive, crunchy pecan-and-oat crumble clusters that sit perfectly atop a thick, lazily bubbling, jammy peach filling.

What’s Included: All premium local ingredients (including fresh Georgia peaches and native pecans), specialized baking equipment, and a recipe packet.

What’s Included: All premium ingredients (including authentic culinary-grade Uji matcha and fresh fruits), specialized 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!

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
• We will serve water, coffee

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.