Temple Pastries opened in the height of the pandemic on Jackson street in Seattle. Somehow no one told me. I love pastries and always enjoy new pastry shops. Very late to the game, a friend took me there. And I was astounded how beautiful it is and how unique the pastries are. I have returned many times now and have been tasting my way through the selections and can attest that I have loved every item. It is clear that the chef has both the expertise of making the classic repertoire but then takes it just that much farther. Her pastries are expertly prepared but then also unique.
I also realized I needed to convince the chef — Christina Wood— to come out to the farm to teach a class. Christina has graciously agreed to come out to the farm, this time with her new book!
Christina will be bringing her soon to be released cookbook: Pastry Temple, Baking with Inspired Flavors, A Pastry Cookbook for Croissant, Brioche, and Puff Pastry. The book is divided into three doughs: brioche, puff pastry and croissant.
For this class she will be making Triple Chocolate Croissants from the book. It will involve making chocolate croissant dough, rolled with chocolate chips and then filled post bake with a chocolate whipped ganache. This is an involved and complicated process that will take the entire class. For lunch Christina will be bringing savory pastries from the shop for us to nosh on while we learn to make the croissants.
The price pf this class includes a copy of Pastry Temple.
Temple Pastries opened in the height of the pandemic on Jackson street in Seattle. Somehow no one told me. I love pastries and always enjoy new pastry shops. Very late to the game, a friend took me there. And I was astounded how beautiful it is and how unique the pastries are. I have returned many times now and have been tasting my way through the selections and can attest that I have loved every item. It is clear that the chef has both the expertise of making the classic repertoire but then takes it just that much farther. Her pastries are expertly prepared but then also unique.
I also realized I needed to convince the chef — Christina Wood— to come out to the farm to teach a class. Christina has graciously agreed to come out to the farm, this time with her new book!
Christina will be bringing her soon to be released cookbook: Pastry Temple, Baking with Inspired Flavors, A Pastry Cookbook for Croissant, Brioche, and Puff Pastry. The book is divided into three doughs: brioche, puff pastry and croissant.
For this class she will be making Triple Chocolate Croissants from the book. It will involve making chocolate croissant dough, rolled with chocolate chips and then filled post bake with a chocolate whipped ganache. This is an involved and complicated process that will take the entire class. For lunch Christina will be bringing savory pastries from the shop for us to nosh on while we learn to make the croissants.
The price pf this class includes a copy of Pastry Temple.
