French Macarons with Tess Kelly, Séraphine Workshops
- 37b north front street, kingston, ny 12401
Back by popular demand, we’ll go deep on this sweet meringue-based confection made with egg white, confectioner sugar and superfine almond flour. Tess will pass along all the secrets she learned from her time as apprentice at a pâtisserie in Paris while we all have the time of our lives!
Chocolate, pistachio and raspberry macarons anyone? NOM NOM NOM!
$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 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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