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. 

All galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. You will learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of winter.

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

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• Basic Sourdough Galette Dough

• Mixed Mushroom & Kimchi Galette

• Shaved Root Vegetable Medley with Thyme & Gruyere Galette

• Citrus Galette with Chevre & Pistachios with Bi-Rite Creamery Vanilla Ice Cream

• Seasonal Salad