French Macaron Making with Tess Kelly, Séraphine Bakery
- 37b north front street, kingston, ny 12401
We are super excited to have Tess Kelly, founder of Séraphine Bakery, join us for our first French Macaron workshop. A macaron or French macaroon is a sweet meringue-based confection made with egg white, confectioner sugar and superfine almond flour. Knowing exactly when to stop whipping and how exactly to fold is crucial, and Tess will pass along all the secrets she learned from her time as apprentice at a pâtisserie in Paris.
$85 per student includes 2.5hr hands-on workshop and recipes + eat (or take home)-what-you-make.
845 514 2300 to book your spot!
ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Bakery. 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.