About

**This workshop will be conducted via live streaming with Zoom.**

This class has been postponed to May 18th. Click here to register.

Do you like to bake and learn with others? This is a perfect opportunity to get together each month and learn to make a seasonal treat. Your instructor will work with you while we all prepare together! Join instructor, Kate McDill, for our monthly bake-alongs! 

This class offers a delicious and unique riff on classic pie dough: it’s made with rye flour and dark beer. This galette is a perfect appetizer or light supper when served with a salad and toasted bread.   We bet that after this class you will want to plant some Swiss Chard in your garden!

Details:

• Registration will close on Sunday, May 9th at 5:30pm.

• This class will be conducted via Zoom. For a great video on how to use Zoom, watch this tutorial. Please make sure you have the most current version of the Zoom software.

• A Zoom link and recipes will be sent two days prior to start to the email address you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
• BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
• Tuition assistance is available. Click here to apply.

About the Instructor: 

Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer.  Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.