My popular class series is getting an update: a sourdough crust! 

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

Both galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. Tomatoes and basil are a mainstay classic but have you tried the trio of blackberries, peaches and ginger? Your palate is in for a treat. Join us as we learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of late summer.

Bonus: You are welcome to bring in your own container and take home some of my sourdough starter. 

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• Basic Sourdough Galette Dough

• Tomato & Fresh Basil Pesto Galette

• Roasted Tomatillo, Chile & Cotija Galette

• Blackberry, Ginger & Peach Galette, served with Bi-Rite Creamery Vanilla Ice Cream

• Seasonal Salad