Date: Tuesday, November 8th, 2016
Time: 6pm - 9pm
Location: Tatte Harvard Sq.
Instructor: Pastry Chef, Bridget DelGiudice
Class Size: 12
Class Size: $120
Class Description: Getting gluten out of your desserts. Dessert is one of the trickiest courses to make gluten Free. Come learn from Pastry Chef Bridget DelGiudice as she guides the participants through the intricacies of meringues and flourless cakes. Come with a sweet tooth, as there will be a lot of tasting. Walk away with the confidence to wow your gluten free friends.
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