Est. 2016
Sugar Glider Kitchen
Sugar Glider Kitchen is a baking school run by pastry chef and baking instructor, Gesine Bullock-Prado. Located in Hartford, Vermont in the converted carriage house of a historic tavern, we offer intimate classes of 8-10 bakers.
ABOUT
Sugar Glider Kitchen
Sugar Glider Kitchen is a renowned baking school nestled in the heart of Vermont. It's the brainchild of pastry chef and baking instructor, Gesine Bullock-Prado. Gesine shares her granular knowledge of baking with her signature humor, making classes so popular that they sell out within minutes.
One of the standout features of Sugar Glider Kitchen is the intimate class size. With a maximum of 8-10 bakers per class, you can be sure of personalized attention and a hands-on experience that's hard to find elsewhere. Whether you’ve never set foot in a kitchen or are an experienced chef, Gesine can turn you to into a great baker
One of the standout features of Sugar Glider Kitchen is the intimate class size. With a maximum of 8-10 bakers per class, you can be sure of personalized attention and a hands-on experience that's hard to find elsewhere. Whether you’ve never set foot in a kitchen or are an experienced chef, Gesine can turn you to into a great baker
20 Year of Experience
Meet your teacher, Gesine
I'm Gesine. I bake. I eat. I bake for my husband Ray. He eats. I think about what I'm going to bake while we're eating the thing I just baked. I teach baking. I have a baking school called Sugar Glider Kitchen where you can come learn all about baking and pick my sweet brain. Ray makes students cappuccinos and washes dishes when he's in town (so be nice to him).
Gesine Bullock-Prado
Pastry Chef
20 Year of Experience
Watch Our Video
Our Classes
New York Times Bestseller
My Vermont Table
Recipes for All (Six) Seasons
When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter.
In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.
In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.
