Classes at Sugar

Wanted to play a little catch up and bring you all up to date on a couple of classes we've offered at Sugar. Classes were always something I hoped I'd be able to get into, especially since some years back I got my MFA in photography so I could eventually become an instructor. Well, photography didn't turn out to be an artistic medium I was passionate about, but that itch to teach did sort of remain. Blah blah blah, so eventually, I knew that when we opened our shop, we'd like to lay it out so classes would be feasible.

Last November, we had our first class, Pie Crust 101, where I taught various methods for making the perfect pie crust. There were about 8 people attending, and everybody learned lots of tips on how to make sure their crusts are flakey and delicious, while still holding a beautiful shape. Here are some pictures:
students rolling out crusts

a good crust
me talking about what to do and what not to do when rolling out pie crust
happy students ready to take home their pies.

We also recently had a Valentine's class where students were able to frost their own cookies and learn about how to make simple chocolate truffles. At the end of the class, they packed up their goodies into little boxes they could give to their friends and loved ones. Students also liked that they got to take home pastries from our case that we normally have to throw out or give to charity. Here's some pictures of that class:
students frosting and organizing their treats.
the finished product, all gift wrapped and ready to go.

King Cakes in Seattle

We're excited to be making King Cakes again this year for Mardi Gras. Last year was the first year we made them and it was a lot of fun. I even got a call from Tom Douglas when he was on the radio inquiring about our King Cakes. I absolutely love doing things that are ultra-seasonal...it creates a lot of excitement. I hope we get to bake a lot of them 'cause it's fun to do mass production for one day and then be all tired.

ANyhow, if you'd like to order them, we're baking them February 17th to 28th, and yes, they will have the baby. We're doing a Pecan Praline filling which is fantastic.. They'll be $37.50/ea and they'll be baked FRESH the day you pick them up. (much better than flying them out from far far away!) You can reserve yours today by calling (206) 749-4105 or emailing us at sales@sugarbakerycafe.com.