August 21 - Make Cinnamon Rolls Plus!

Date: Saturday, August 21, 2021
Time: 10AM - 1PM

By purchasing class tickets, you acknowledge and agree to our Participant Class Policies and Media Release FormThis class is for ages 13+

A kitchen staple and perfect any time of year, master a versatile yeasted dough great for sweet and savory baked goods with local chef Ashley Whitmore!

Beginners are welcome.

You'll take home freshly-baked cinnamon rolls and a savory seasonal market veggie roll, along with the ultimate adaptable roll recipe. Don't forget to BYOB for ultimate Saturday afternoon fun!

Things to look forward to:
  • Learn to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Tour the mill
  • Make sweet and savory rolls from scratch and take home a warm tray ready to be devoured
  • A special discount code just for you
Tickets are non-refundable, but definitely transferrable up to 5 days before the class date.

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Delicioso Polenta

Blew my mind. Earthy, rich, almost nutty. Complex in-and-of-itself. Added a little butter, a little parm and romano. Paired with a red-wine rich, slow-cooked stracotta. But forget the rich beef. Everyone talked about the Oaxacan Green Corn Polenta.

M
Yecora Rojo
Msasrleyjo
Great texture

Great addition to Country Boule!

Haven't taken the class yet. It's next month on Oct 23. Will be happy to fill out a survey then.

Fantastic all purpose flour!

I was a little concerned, since I normally buy standard organic baking flour from the grocery store, but this stuff is fantastic! I made the most wonderfully flaky biscuits and can't wait to get into more recipes.

D
Yecora Rojo
David Jensen
Amazing taste, and awesome to work with!

Very good experience!