Bûche de Noël with Tess Kelly, Séraphine Workshops
- 37b north front street, kingston, ny 12401
THIS WORKSHOP IS SOLD OUT. please email firstname.lastname@example.org to be added to waitlist.
It’s time for our second annual Bûche de Noël workshop with Tess Kelly–and after last year’s showing, the bar is high to achieve the ultimate in Yule Logs! Made of sponge cake to resemble a miniature actual Yule log, the Bûche de Noël is a form of sweet roulade that’s baked in a jelly roll pan, rolled with frosting throughout and decorated with all sorts of nifty woodland-inspired confections. It’s super fun to make (with Tess), it looks super cute and it’s super yummy too!
This year’s log will be a walnut sponge cake with orange mascarpone filling…covered in Fruition chocolate bark with meringue mushrooms and candied rosemary sprigs. It’s going to be perfection and everyone will be jealous of your Instagram.
$90 per student includes 3hr workshop and recipes PLUS eat-&-take-home-what-you-make!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Workshops. She relocated to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.
After working for several years in the restaurant business in New York City, she opened Séraphine Bakery in 2014. Since then Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes.
She currently teaches both private and public workshops in New York, and in France. Be sure to check out details on next summer’s Culinary Adventure in France by clicking HERE.
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