MAY 16, 2026: A Cake for St. Honoré Patron Saint of Bakers
$180.00
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.
Date: Saturday, May 16, 2026
Time: 10am - 3pm
Cost: $180per single-entry ticket
PLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.
Join us in paying tribute to the Patron Saint of Bakers by making his namesake pastry: the St. Honoré!
In making this gourmet dessert, you will learn 5 major pastry techniques: puff pastry, pâte à choux, chantilly, sugar work, and detailed piping technique. It’s no wonder this detailed and intricate cake is the namesake for the Patron Saint of Bakers and Pastry Chefs!
In this intensive 5 hour course, Chef Jessica Lopez will guide you through authentic French recipes and pastry techniques that she mastered during her time training in Paris. As Jessica navigates through each recipe, you will learn critical control points of each component as well as the food science and history behind them all. Arrive ready to get floury and have lots of hands-on learning!
Enjoy a tour of the flour mill and learn all about organically grown stone-ground grains and why they make such a difference in the flavor, texture, and nutritional value of your bakes. We'll snack and honor our Patron Saint with the best ingredients and a meticulously curated class!
While this class may be more advanced, all levels of baking are welcome!
Things to look forward to:
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Honor the Patron Saint of Bakers by crafting his namesake pastry
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Work with our own fresh milled flours, stone-ground right here at Barton Springs Mill
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Learn five different pastry techniques that include dough + other pastry elements
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Tour the mill with our Education team
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Purchase BSM products at a 15% discount
BYOB is fine by us for participants 21+ 🍻
A little bit about your instructor: After graduating with a Bachelor of Science in Nutrition from the University of Texas at Austin, Jessica’s fascination with food science led her to further pursue her education in pastry school at FERRANDI in Paris, France. She spent her internship working in the Michelin starred pastry kitchen at the palace hotel Four Seasons George V in Paris, after which she received her diploma in French patisserie and bread baking in 2011. Working for over a decade in bakeries and pastry kitchens in central Texas, she is well-versed in both French and American pastry technique, has established her own organic cottage bakery called Sustainable Sweets, is passionate about using quality local organic ingredients, and loves teaching and sharing her pastry knowledge.
Class Policies:
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).
By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release.
Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions.
In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.
In the event of class cancellation, we will email you to notify you of a canceled class.