Patisserie Angelica is a locally-owned, award-winning French-style artisanal bakery. It has a Slow Food Snail of Approval. Our class will be taught by Maggie, one of the famous bakers at the patisserie. We will gather in the kitchen to learn the process and mix the dough, and then sit down in the cosy dining area to enjoy scones with a pot of hot tea.

Patisserie Angelica’s scones are unique in that they’re made only with cream. There’s no butter, unlike in many scone recipes. In a Press Democrat interview, owner Gargana Karabelov explains that “The cream makes them crackly on the outside and softer on the inside, and they don’t get dry. I like them better than scones made with butter.”

Tickets for this special event are $40 for Slow Food members and $50 for non-members. The class is limited to 10 participants.