About

Pastry is a science as well as an art form that requires time and patience. This series will explore techniques to produce pastry perfection. Participants will be introduced to many ingredients and be exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.     

Week 1 ~ Victoria Sponge: We will start simple with an introduction to equipment and skills building from separating eggs, folding batters and piping cream.

Week 2 ~ Macaron: These delicate french almond cookies will be piped, baked and then we will sandwich them together with a delicious buttercream.

Week 3 ~ Swiss Roll: It’s a bit of a challenging technique to roll the sponge cake, but this cake filled with jam and whipped cream will be worthwhile.

Prerequisites: Youth with interest in baking.

Instructor Bio: Chef Marcela Sandoval been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.