DECEMBER 1, 2023: Butcher & Baker Partner Class!

Date: Friday, December 1, 2023

Time: 2pm - 6pm

Cost: $275 per partner ticket (includes entry for two!) 
*Please reach out to if you would like to attend this class as a single participant. 



We are so excited to offer this stellar collab between Julia Poplawsky (master butcher and owner/operator of Cielito Lindo Farm), and Abby Love (baker and pastry chef extraordinaire, and owner/operator of Abby Jane Bakeshop). In this class, you will learn some of the most useful and adaptable culinary skills across the board from some of the best in the field. AND you'll leave with a hot chicken pot pie, made from scratch with your newly acquired skills. 

During class, you will learn how to make savory pastry from scratch using expertly chosen stone-milled flours. Abby will take you through the entire process of crafting a tender butter crust that has the right balance of flakiness and strength to gently contain your delicious chicken filling. You will get hands-on experience with this adaptable pie crust recipe that you can use for chicken pot pie and so much more. You can keep it savory and make chicken pot pie for days to come, or adapt this pie crust for quiches or fruit pies - the world is your oyster!

While you're mastering your pie crust technique, Julia will be bringing each partner group their own whole chicken, straight from her flock at Cielito Lindo Farm. She will lead you through hands-on instruction on how to expertly break down a whole chicken, and will discuss how to store, prepare, and cook these delicious birds. You will learn about organic poultry farming in Central Texas, as well as how whole animal butchery can be an invaluable tool to consume animals ethically and sustainably. 

Putting it all together, you and your partner will make your savory pie filling with instruction and tips from both Abby and Julia, then toss those pies in the oven to be eaten hot 'n' ready. We really can't think of a better way to spend an afternoon. BYOB is fine by us for participants 21+ 🍻

A little bit about your instructors, Abby Love & Julia Poplawsky: 

Abby Love + Her Breads and Pastries:

"I became a Texan in 2013 and scored a job with the local heroes at Dai Due Butcher Shop & Supper Club, where I developed the bread and pastry menu for their East Austin brick & mortar and served as the pastry chef for three years. Through Dai Due I met James A. Brown, the owner of Barton Springs Mill, just as he was firing up his operation on Hwy 290 in Dripping Springs.

Three years, a winding professional journey, and many bakes later, I tricked James into letting me hitch my little bakery wagon to his. Now...we get to work together on turning the most incredible flours into tasty products we are so proud to serve."

Julia Poplawsky Lewis + Her Birds:

"Owner and operator Julia Poplawsky Lewis has been passionately working with food for over decade. Since 2013, Julia has been working as a whole animal butcher for restaurants, butcher shops and small farmers in the Central Texas area. She has always been inspired by a good meal, farming, and breaking bread at a crowded table. After honing her skills in the field and on the butcher block, she founded Cielito Lindo Farm in the hopes of giving her community access to local, organically raised poultry.

Our heritage breed meat chickens are pasture raised where they primarily eat bugs and forage on grass, but are also supplemented with organic grain and organic wheat. During the winter and part of the spring, the meat birds live in the vineyard in chicken tractors where they are moved daily. For the rest of the year, the chicken tractors graze other pastures on the property. The chickens fertilize the soil as well as give the top layer of soil a gentle ‘tissue’ massage as they root around searching for grub. Our birds are processed on site in small batches, lending them to have a stress free life."

Beginners are welcome, and encouraged to attend this class!

Things to look forward to:
  • Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Learn how to master pie crust and basic pastry techniques!
  • Learn how to break down a whole chicken and turn it into a delicious + savory Chicken Pot Pie filling
  • Take your fresh-baked Pot Pie home!
  • Tour the mill with our Education Director, Kimberly Krebs
  • Purchase BSM products at an exclusive 15% discount

Class Policies:

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release FormClose-toed shoes and a head covering (such as a baseball cap) required for all classes.

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net. Close-toed shoes are required for entering any part of our facility. 

In keeping with low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. Should COVID levels rise in the weeks/days leading up to class, we reserve the right to change our masking policy and will reach out via email with any updated guidelines. Should masks become a requirement for class based on statewide or countywide recommendations, non-masked participants will not be able to participate in mask-required classes. Refunds or ticket transfers are available for those who do not wish to attend a mask-required class.

Tickets are non-refundable, but transferrable up to 5 days before the class date.

In the event of class cancellation, we will email you to notify you of a canceled class.

Customer Reviews

Based on 2 reviews
Al Rusch
An exceptional experience!

This class exceeded our expectations many times over. The tour and history of the mill showed us how special this place is. And the processing and preparation of the food could not have been any better. Bravo Barton Springs Mill. Bravo Abby Jane Bake Shop!


We had a lot of fun! The facility is great and the class was well run and interesting. We got to have plenty of interaction with the instructors. It's always great to learn from people who're very talented and love what they do. Taking home a butchered chicken for the freezer and a cooked chicken pot pie for dinner made it even better