Dive into the sweet side of summer! In this hands-on workshop, we’ll master the art of working with delicate seasonal fruits and light creams. You’ll learn the professional techniques behind the perfect “short-crust,” the science of fruit maceration, and how to create elegant, plated desserts that are as beautiful as they are delicious. We’ll focus on balancing natural sweetness with bright acidity to create desserts that are refreshing even on the warmest Georgia afternoon. Dinner will be provided as the chef will make cheese and peperoni pizza so you can focus on dessert making!

The Menu: 4 Seasonal Sweets

1. Peach & Blackberry Galette with Lavender Honey We’re kicking off with a rustic, free-form tart that celebrates Georgia’s most famous fruit. You’ll master a flaky, buttery pastry crust and learn how to infuse honey with dried lavender for a floral finish that elevates the entire dish.
2. Lemon-Limoncello Tiramisu A bright, citrusy twist on the Italian classic. Instead of coffee and cocoa, we’ll use a scratch-made lemon curd and a Limoncello-soaked sponge, layered with a lightened mascarpone cream. It’s the ultimate “no-bake” summer luxury.
3. Mini Key Lime Pies with Toasted Coconut Crust A study in zest and texture. We’ll learn the art of the “press-in” crust using toasted coconut and graham crackers, paired with a silky, tart key lime filling. This is a perfect lesson in achieving the ideal balance between pucker-inducing citrus and sweet, creamy meringue.
4. Individual Strawberry Shortcakes with Basil-Infused Cream We’re finishing with a sophisticated version of an American staple. You’ll learn to bake “cathead” style sweet biscuits and whisk a delicate Chantilly cream infused with fresh garden basil for a surprising, savory-sweet depth.

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
• 2 glasses of red or white wine with dinner

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.