Monday, February 28th | 6:30pm-8:00pm | Learn to Make Macarons with Caramel Bakery

In this class, learn hands-on French macaron making in the comfort of your own home! Follow the recipe and scaling, mixing, baking, and decorating process of these beautiful delights -- you'll have enough ingredients to bake at least eight mini macarons and a small batch of buttercream.

Kitchen Tools Needed:
- some sort of mixer, with either a paddle attachment and/or whisk attachment
- a rubber spatula or a flexible spatula
- measuring cups 
- measuring spoons
- 2 half-sheet pans or 2 cookie sheets of similar size

Please note: Caramel Bakery and Bar is not a gluten-free kitchen, however the ingredients used in this class are gluten-free. Students should preheat their ovens before class to 300 degrees. Ingredient kits can be picked up curbside or walk-in at Caramel Bakery, located at 647 Park Ave, Rochester, NY 14607 on Saturday, February 26th between 5pm-7pm. (Please call Caramel Bakery at (585) 978-7898 if you need to pick up your kit at a different time.)

This class is appropriate for all ages (with kitchen supervision for anyone under the age of 16).

This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

Live subtitles will be available upon request during this class. If you prefer a sign language interpreter, please fill out our contact form. Please also let us know if you have any preferences (seating, vision access, etc). 

About the teacher:
Haley Shuman was born and raised in Rochester, and pastry is all she have ever done. She started learning about pastry at 15 when she interned at a small bakery in her hometown in Webster where she learned the fundamental of cake decorating and cookies. From there she knew that is what she wanted to do so she went to Penn State Williamsport for baking and pastry arts and graduated in 2012. After college Haley was the assistant pastry chef at the Riverside convention center which she learned so much in high end pastry. After a few years she moved on to managing the bakery at Hegedorn's Market in Webster where she learned volume baking and management. Caramel Bakery and Bar came to her in the form of a project in college as a late night bakery with cocktails!

For details on our COVID-19 policies, class cancellation policy, parking, and more please visit our FAQs.