Judy is Marksboro Mill's resident pastry chef and baker and will be hosting a class on how to make pie crust, just in time for the holidays. Judy bakes with River and Valley Community Grains’ freshly stone-milled flour every week and she'll be teaching you how it behaves in dough, and what it brings to a crust.
Learn how to make pie dough using the fraisage method for a very flaky texture, how to make a decorative top crust, when to parbake, when not to, and why.
Everyone goes home with their own galette.
All ingredients are included. Please bring a rolling pin.
$78/ person.
Marksboro Mill
Welcome to Marksboro Mills, where the story begins with the heartbeat of their land—the mill. In the heart of New Jersey, the legacy of the grain belt has been revived, bringing back the finest grains and restoring communities.