Learn how to make fancy and yummy goodies for treats and snacks. Baker Mark Sciscenti will discuss the varieties and properties, tastes and textures of gluten free grains and how to make balanced and flavorful desserts. Students will make a shortbread cookie, a thumbprint cookie, a brownie and a quick bread.
Sciscenti is a self-taught, professional pastry chef who has been baking wheat-free since 1995.
Saturday, 10 a.m. to 3 p.m., July 9, 1 day.
Course #CK304 01/CRN 10655
Mark Sciscenti, Fee $75
