Date: Friday, October 14th, 2016
Time: 6pm - 9pm
LocationTatte Harvard Sq.
Instructor: Executive Pastry Chef, Craig Williams + Pastry Chef, Bridget DelGiudice
Class Size: 12
Class Price: $120
Class Description This class focuses on the importance of baking fundamentals. Mixing the right tart dough is essential to the foundation of a pastry. Shaping the dough into the tart or ring pans you want to use takes skilled fingers and practice. Students will learn to make  fruit tarts, tart tatins and galettes.  
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