Classes

Join Lucy for a hands-on class (or two) and learn how to make your own craveable sweets! Come alone or with a friend (or two). Give the gift of a class to someone (or two)! Space is limited, so sign up early.

Scroll down for the list of Spring 2020 classes! Then call (413-648-3160) or stop in the bakeshop (7 South Street in Bernardston, MA) to reserve your space. Keep checking here for updated class schedules and follow us on Facebook and Instagram!


Val Day sold out croppedSweet Rendezvous:
Valentine’s Day Class

CLASS IS SOLD OUT

Life is a box of chocolates, right? But at least in this box of chocolates, you will know what you get—because you will be the one making them! In this hands on class, we will explore the different kinds of chocolate, learn the tricks for tempering chocolate and create delicious mouth-watering chocolates worthy enough to express your love! We will make and you will take home: Chocolate Espresso Truffles, Chocolate Raspberry Truffles, Salted Caramels, and our signature Sweet Lucy’s English Toffee!

Saturday, February 15th

6–9pm     
$75/person

Includes: 3 hour class, hors d’oeuvres and a box of chocolates made by you!


Easy As Pie
Anna at pie classJoin Lucy in this hands-on 1.5 hour class and learn the art of how we make our most perfect buttery crust! You will learn how to prepare the filling using locally-sourced in-season fruit* and tricks and techniques for the most workable dough. You’ll end up with a beautiful pie that will go home with you to enjoy after the class! *Fruit depends on availability, ask us what we will have each month!

Monday, March 2nd
Saturday, April 11th
Monday, April 13th
Monday, May 18th
Saturday, June 13th

7:30–9pm     
$55/person

Includes: 1 hour class, light refreshments, and one 10 inch unbaked fruit pie!


.Croissant Workshop
croissantsRoll your sleeves up and join Lucy to learn how to make croissants at home! In this hands-on class, you will make detrempe and beurrage, then learn how to fold, shape, fill and bake to achieve flaky and delicate croissants! We will discuss dough composition and lamination, yeast fermentation, gluten development and flavor formation. We will make Traditional Butter Croissants, Pain au Chocolat (chocolate croissants) and Croissants au Jambon (Ham and Cheese). You will leave with extra croissant dough you can put in your freezer. Your guests will think you studied in France!

Saturday March 14th

6–9pm
$75/person

Includes: 3 hour workshop, hors d’oeuvres and a couple dozen croissants to take home!