Have you always wanted to learn how to make French macarons? In this class students will learn hands-on in the comfort of their own home! Students will learn the recipe and the scaling, mixing, baking, and decorating process of these beautiful delights. Each student will have enough ingredients to bake at least eight mini macarons and a small batch of buttercream.
Please note: Students should preheat their ovens to 300 degrees before class begins. Ingredient kits can be picked up curbside at Caramel Bakery, located at 647 Park Ave, Rochester NY, 14607 on Sunday, March 7th between 12pm-2pm (please call 978-7898 when you arrive).
Kitchen Equipment Needed:
- some sort of mixer, with both a paddle attachment and whisk attachment
- a rubber spatula or a flexible spatula
- measuring cups
- measuring spoons
- 2 half-sheet pans or 2 cookie sheets of similar size
This class is appropriate for ages 10+ (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.
About the teachers:
Haley Shuman was born and raised in Rochester, and pastry is all she has 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.