Pies from Scratch: Stone Fruit Galette

image courtesy joyosity
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Taught by Sarah Lohman

Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016. 


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In this hands-on class, we'll bake a pie from start to finish with in-season fruit (stone fruit, in this case). All your pie questions will be answered: What is the best fat to use for a crust? How do I stop my filling from being oozey? How do I make that cool crinkly edge? And so much more as we talk technique!

Each participant will make their own mini galette to take home and bake, as well as get to enjoy a slice of pie in class.

(this class is not gluten free!)

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