Our current schedule runs through October.
Please sign up for our newsletter below for alerts on new classes posted to the schedule.
Classes tend to sell out within an hour of posting but cancellations are frequent. Those openings are announces on Sugar Glider’s Facebook page.
Most classes are 3 hours long, from 10am to 1pm. They often run a bit over because we’re having so much fun. Croissant and Baking 101 are both 4 hours long and are scheduled from 9am to 1pm.
Minimum age to take a Sugar Glider class is 18 years old. This is an insurance/licensing requirement, so there are no exceptions.
Cancellation policy: Email firstname.lastname@example.org (don’t call) to cancel one week ahead for a full refund. We will provide a credit to reschedule a class if you cancel up to 48 hours before the class. After 48 hours (literally, 48 hours), we can not provide credits or refunds. There are no exceptions. However, you are always welcome to send someone in your place to fill the spot.
To see our full class schedule, please click the “BOOK YOUR CLASS” button above.
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Again, all hands-on classes run 3 + hours and are $95 (not including a booking co. fee). 2 day classes are $150. Baking 101 runs 4+ hours and is $100.
Gesine offers the following hands-on classes regularly:
Baking 101: Learn to use the same ingredients using 4 different mixing methods, resulting to entirely different products. Mixing methods include: Muffin, Biscuit, Paste and Creaming
Eclairs: Learn to make choux paste and pipe elegant eclairs, filled with caramel pastry cream and topped with chocolate Ganache.
Puff Pastry: Students will learn, and make, Quick Puff, along with various ways in which to use it. Gesine will also demonstrate how to make traditional puff.
Perfect Pie: Students will learn to make a blitz style flaky pie dough and execute the perfect lattice. Students will leave with a perfect pie of their very own.
Macaron: Learn the art of the famous French sandwich cookie.
Patterned Swiss Roll: Make a spongy swiss roll WITH A PATTERN embedded in the cake batter.
Confetti Cake: Cake doesn’t get much more adorable than Confetti. Leave with skills on building perfect cakes, and learn reverse creaming method cakes and Swiss buttercream techniques.
Pork Pie: Students make hands-raised hot water crust, delicious pork pies.
Strudel: Students make their own strudel dough and STRETCH it out. Then it’s used to wrap around delicious fillings.
2-day French Pastry/Croissant Class: Learn to make your very own croissant AND make classic French goodies like brioche and gougere.
We also offer seasonal classes
Booking deadline is the day before class at 12 noon.