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Sunday, March 4

Member $48, Nonmember $60

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KITCHEN at Boston Public Market
Boston, MA

Directions to KITCHEN at Boston Public Market

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Farms & Food, Lectures & Workshops

Baking School: Essential Cakes, Pastries, Pies & More with Chef Cleo

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Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share.

Attendees will also enjoy a wine tasting of three local wines from the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe.

Baking School is scheduled for Sundays this winter from 2:00-4:00 pm.

French Pastries: Chocolate Eclairs and Cheesy Gougeres

Dates: January 7 and 14

The real trick to these two classic French pastries is that they are not as tricky as they seem! Master the knack of making the choux pastry at the base of the sweet, pastry-cream filled Taza Chocolate éclair and the savory, cheesy gougère using farm-fresh cream and cheese from Appleton Farms in The Boston Public Market. Savor the fruits of your labor at the end of the class and then take your knowledge home and show off! Attendees will make 10 mini chocolate eclairs and 10 cheesy gougeres.

Cakes & Pies: Flourless Chocolate Cake and Apple Turnovers

Dates: February 4 and 18

Both decadence and classic Americana in one class. We'll be using dark, stoneground, locally-made Taza Chocolate and fresh Appleton Farms cream to make small flourless chocolate cakes that may cause "death by chocolate". On the flip side we'll make a traditional tart & sweet apple turnover using Red Apple Farms that will have you thanking your lucky stars that apples are available in the winter. Each attendee will make a small flourless chocolate cake and three apple turnovers to take home.

Savory Baking: Cheese Souffles and Potato Knishes

Dates: March 4 and 25

It's still winter and we're craving comfort food! Learn how to create a cheesy souffle using cheese from the oldest dairy farm in the country - Appleton Farms. This culinary art form has been alluding home chefs for decade, but we'll teach you how to master it. We'll also take you back to grandma's kitchen to learn traditional potatoe knishes, savory mini dumplings filled with meat, potatoes, onions and cheese. Each attendee will make one cheese souffle and 10 potato knishes to take home.

About Baking School

Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

  • During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one.
  • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
  • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
  • We recommend comfortable, non-slip, and closed-toe shoes.

Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

About Chef Cleo Bell

Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

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