{"title":"Bread \u0026 Baking","description":"","products":[{"product_id":"eclairs-cream-puffs-pate-choux-class","title":"Pâte à Choux Baking Class — Éclairs \u0026 Cream Puffs","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSome of my favorite kitchen memories start with my grandmother. She was a from-scratch baker through and through — Japanese and Scottish roots, and somehow a deep love for French pastry. We'd make éclairs and cream puffs together, and she always finished them with chocolate on top. She did use boxed pudding for the filling — and she was completely unapologetic about it. But everything else? Made by hand, every time.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis class is my from-scratch version, in her honor. And yes — there will be chocolate on top.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYou'll leave knowing how to make pâte à choux that actually works — the shells, the fillings, all of it — and a box full of éclairs and cream puffs to prove it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll do:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMix and pipe pâte à choux dough until you understand exactly what it should look and feel like\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eFill classic éclairs with silky vanilla pastry cream and finish with rich chocolate ganache\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eStuff cream puffs with freshly whipped cream until they're dangerously good\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLearn the tricks that keep your shells from deflating, collapsing, or coming out hollow\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eBox up everything you made and take it all home\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo experience needed. Just bring an apron, a box, and come ready to make something worth remembering.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e⚠️ \u003cem\u003eAllergen note: This class contains gluten, eggs, and dairy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"Mon 06\/29\/26 2pm","offer_id":47072082297050,"sku":null,"price":76.0,"currency_code":"USD","in_stock":false},{"title":"Sat 08\/01\/26 10am","offer_id":47840666550490,"sku":null,"price":76.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/Eclairs_Profiteroles_Class_Shopify_Cover.png?v=1778106816"},{"product_id":"easy-peasy-scones-biscotti","title":"Easy - Peasy Scones \u0026 Biscotti Class","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYou can pick up a scone at Starbucks or grab biscotti from the coffee shop down the road — but you can't ask them to adjust the recipe, swap an ingredient, or tell you exactly what's in it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn this hands-on class, you'll make both from scratch, your way — with real ingredients, cleaner options, and the flexibility to handle what your family actually needs.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll do:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMix and shape scones with a tender, flaky crumb that holds together beautifully\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMaster the double-bake technique that gives biscotti its satisfying crunch\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLearn how to adjust ingredients for dietary needs — dairy-free, lower sugar, cleaner swaps\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eTaste your work alongside locally roasted coffee and tea\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLeave with everything boxed up and ready to gift, serve, or enjoy all week\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll take home:\u003c\/strong\u003e Every scone and every piece of biscotti you bake goes home with you — packaged and ready to share at a gathering, drop off as a gift, or pull out when someone stops by.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOnce you know how to make these, you'll never pay coffee shop prices for a dry, mystery-ingredient scone again. These are reliable recipes you'll actually use — and you'll be able to make them exactly the way you want, every single time.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo experience needed. Just come ready to bake.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e⚠️ \u003cem\u003eAllergen note: Ingredients vary based on class customization. Please reach out before booking if you have specific dietary needs — we're happy to work with you.\u003c\/em\u003e\u003c\/p\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"Mon 06\/29\/26 10am","offer_id":47840589054170,"sku":null,"price":79.0,"currency_code":"USD","in_stock":false},{"title":"Mon 08\/03\/26 2pm","offer_id":47854240858330,"sku":null,"price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/Scones_Biscottis_Class_Shopify_Cover.png?v=1778106778"},{"product_id":"holiday-bread-baking-class","title":"Holiday Bread Baking Class - Panettone \u0026 Challah","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe holidays smell like warm bread — and this class delivers exactly that. We're baking two of the season's most beloved loaves: a golden, braided Challah and a fruit-filled Panettone straight from Milan, Italy. Both are rich, beautiful, and so much more doable than they look.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIn this class, you'll:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLearn what makes Challah unique — a soft, egg-rich dough that you'll braid and shape by hand\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eDiscover the story behind Panettone, a traditional Italian sweet bread packed with raisins and candied fruit\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eMix and develop both doughs from scratch, step by step\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003ePractice the rhythm of enriched dough — when to push, when to rest, when to trust the process\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLeave with \u003cem\u003etwo\u003c\/em\u003e containers of dough to take home, ferment, and bake on your own schedule\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll take home:\u003c\/strong\u003e You'll leave class with two portions of your own handmade dough — one Challah and one Panettone — ready to bake fresh at home. (Bring two 3-quart containers to carry them safely!)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis class is perfect for anyone who wants to give something truly homemade this holiday season — or just bake something warm and impressive without overcomplicating it. Come ready to work with your hands and go home inspired.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrab your spot — the holidays come fast. 🎄\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e⚠️ Allergen note: This class contains gluten, eggs, and dairy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Hobby Hill Farm","offers":[{"title":"TBA","offer_id":47848758083802,"sku":null,"price":76.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/products\/ChallahBreadOPT.jpg?v=1638571718"},{"product_id":"sourdough-basics-an-introduction","title":"Sourdough Bread Baking Class | Beginner Friendly","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSourdough feels complicated — until it doesn't. This class is the moment it finally clicks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn Sourdough Basics, you'll skip the confusing internet rabbit holes and get a clear, simple introduction to what sourdough actually is and how it works. No overwhelm. No perfection required. Just real technique, step by step, so you can go home and actually do this.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eYour instructor is Sharon Munyak, founder of Culinary by Hobby Hill. Sharon didn't come up through culinary school — she learned to cook and bake in her grandmother's kitchen in New Jersey, where food was how you showed up for people. She's been teaching classes for over 12 years, starting with five core classes through Parks \u0026amp; Recreation and growing to 100+ distinct class experiences. Four years ago, when sourdough became the thing everyone was struggling with and no one could explain clearly, Sharon stepped in — and hasn't stopped since. Her students describe her as patient, endlessly generous with her knowledge, and the kind of teacher who makes you feel like no question is too small. She's available to you before, during, and after class — because getting you to consistent results is the whole point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll do:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eGet to know your starter — how it works, what it's supposed to look like, and why it matters\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMix your own dough by hand and feel exactly what the right texture should be\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLearn the bulk ferment and cold ferment process so you understand \u003cem\u003ewhy\u003c\/em\u003e each step matters\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eTaste freshly baked sourdough in class — because you should know what you're working toward\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLeave with your shaped dough in a banneton, ready to finish at home\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll take home:\u003c\/strong\u003e You'll leave with a fresh portion of starter (bring a 1-qt container), your mixed and shaped dough in a banneton for the bulk and cold ferment at home, and clear written instructions for baking day. The hard part is done — you just follow through.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis class is perfect for anyone who's been curious about sourdough but not sure where to start. Come as you are. We'll figure it out together.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSpots fill up — grab yours before they're gone. 🍞\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e⚠️ \u003cstrong\u003eAllergen note:\u003c\/strong\u003e Contains wheat and malted barley.\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQuestions Before You Book\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Do I need any sourdough experience to take this class?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: None at all. This class is designed for people who are starting from zero or who have tried sourdough on their own and hit a wall. You don't need to know anything walking in — just bring curiosity and we'll build from there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: I've tried sourdough before and it never comes out the same twice. Will this actually help?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: That's exactly who this class is for. Inconsistency is the most common frustration we hear, and it almost always comes back to a few key things that most recipes don't explain clearly — fermentation signals, dough feel, and timing flexibility. In class, we cover what's actually happening at each stage so you can start reading the dough instead of just following steps.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Why does my sourdough work one week and not the next even when I do the same thing?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Because sourdough responds to conditions, not just steps — temperature, flour protein content, how active your starter is that day. In class, Sharon teaches you how to recognize what your dough is telling you in real time, so you can adjust instead of guess. It's one of the most useful things you can learn.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: I'm worried about wasting flour and ingredients if things don't work out. What can I expect to take home?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: You'll leave class with your own mixed and shaped dough in a banneton, plus a fresh portion of starter — so you're not walking out empty-handed. The class is designed to get you to a successful result every time, and Sharon is here to make sure that happens. If something feels off, you'll know how to fix it before you leave.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Does one ticket cover two people?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: No — each ticket covers one person. Every student gets their own dough, their own hands in it, and their own starter to take home. That's how you actually learn.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: What should I bring?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: An apron, a 1-qt container for your starter, a 4-qt bowl for mixing your dough in class, and a banneton to take your shaped dough home for the bulk and cold ferment. If you're not sure about equipment, reach out before class and Sharon will help you figure it out.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: I've taken a sourdough class before and it didn't stick. What makes this different?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Most sourdough classes teach you what to do. This one teaches you why it works. Sharon connects every step to cause and effect — so when something looks or feels different at home, you'll know what to look for instead of starting over. Students consistently say the class made things finally click in a way other resources didn't.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eQ: Can I reach Sharon if I have questions after class?\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eA: Yes. Sharon is available after class by phone, text, or email to help you troubleshoot. She'll stay as long as it takes in class, and she means it when she says reach out. Getting you to a consistent result is the whole point.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e \u003c\/p\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"Tues 07\/14\/26 6pm","offer_id":48054225010906,"sku":null,"price":129.0,"currency_code":"USD","in_stock":true},{"title":"Sat 08\/08\/26 2pm","offer_id":47931249885402,"sku":null,"price":129.0,"currency_code":"USD","in_stock":false},{"title":"Sun 08\/23\/26 10am","offer_id":48054282879194,"sku":null,"price":129.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/gf.png?v=1772145522"},{"product_id":"sourdough-cinnamon-sticky-buns-class","title":"The Sweet Side of Sourdough: Cinnamon \u0026 Sticky Buns","description":"\u003cp\u003eI\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eImagine pulling a tray of warm, pillowy cinnamon buns out of \u003cem\u003eyour own oven\u003c\/em\u003e — swirled with real cinnamon, kissed with a sticky glaze, and made from the same sourdough starter you already have at home. That's exactly where this class takes you.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIn this hands-on class, you'll:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMix and develop a soft, enriched sourdough dough — no guessing, no confusion\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLearn how to layer and roll cinnamon buns the right way (so they actually stay together)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eShape and fill both Cinnamon Buns \u003cem\u003eand\u003c\/em\u003e Sticky Buns so you leave knowing how to make both\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eUnderstand the overnight proofing process so you can time these for \u003cem\u003eyour\u003c\/em\u003e schedule — not some idealized baking day\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eEat freshly baked cinnamon buns right here in class (yes, that's part of the curriculum)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll take home:\u003c\/strong\u003e freshly made dough so that you can prepare a batch of buns at home after the proofing has completed.. You bake them fresh at home — whenever you're ready.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis class is perfect if you've been intimidated by enriched doughs or sweet sourdough bakes. It's step-by-step, it's practical, and it smells amazing. Come hungry and leave ready to bake.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eGrab your spot — this one fills up fast. Aprons ready! 🌀\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e⚠️ \u003cem\u003eAllergen note: This class contains gluten, dairy, and eggs\u003c\/em\u003e\u003c\/p\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"TBA","offer_id":47848805400794,"sku":null,"price":74.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/sourdoughcinnamon.png?v=1708031861"},{"product_id":"bomboloni-beignets","title":"Bomboloni \u0026 Beignets","description":"\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv class=\"min-h-[20px] text-message flex w-full flex-col items-end gap-2 break-words [.text-message+\u0026amp;]:mt-5 overflow-x-auto whitespace-pre-wrap\" dir=\"auto\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThere's something almost magical about pulling a perfectly fried, sugar-coated Bomboloni out of the oil — and then doing it all over again with a cloud of powdered-sugar Beignets. Two iconic fried pastries, two countries, one very delicious morning.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIn this hands-on class, you'll:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMake Italian Bomboloni dough from scratch\u003c\/strong\u003e — soft, pillowy, and perfectly fried\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFill each Bomboloni with homemade pastry cream\u003c\/strong\u003e and roll them in sugar while they're still warm\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMix and fry French Beignets\u003c\/strong\u003e until light, airy, and golden\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDust your Beignets\u003c\/strong\u003e with a generous cloud of powdered sugar — the way they're meant to be eaten\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack up a full box to take home\u003c\/strong\u003e — you made a whole batch of each, so you're leaving with both\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis is a shared-ticket class, meaning you and your guest work together on one full batch of each pastry and split everything at the end. Come hungry, leave with a box.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePerfect for a Saturday morning treat-yourself moment, a fun outing with a friend, or anyone who's always wanted to know how these work. No experience needed — just show up ready to fry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eGrab your spot before this one disappears. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003e⚠️ Allergen note: This class contains gluten, dairy, and eggs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"Sat 07\/25\/26 10am","offer_id":45669616976090,"sku":"","price":149.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/Bomboloni.png?v=1724784692"},{"product_id":"leaning-tower-of-gf-pisa","title":"Leaning Tower of GF Pisa - Sourdough Garlic Knots, Pizza and Zabaglione","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYour gluten-free starter is ready. Now let's do something with it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis hands-on workshop takes your sourdough basics into real-deal comfort food territory — the kind that makes you forget you're even doing gluten-free. We're talking blistered pizza crust, pull-apart garlic knots, and a classic Italian dessert that asks almost nothing of you and delivers everything.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHere's what we'll make together:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eShape and bake a gluten-free sourdough pizza crust with real pizzeria chew and a golden, crisp bottom\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eTwist and proof buttery garlic knots that rise like they mean it — and taste like it too\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWhisk up a zabaglione — Italy's simplest, most satisfying dessert, naturally gluten-free and served over fresh fruit\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eEat the pizza we bake together as a group lunch (yes, we eat what we make)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eWalk away knowing exactly how to recreate all three at home with your own starter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat you'll take home:\u003c\/strong\u003e Your recipe packet and the confidence to repeat every single thing we made — plus a full belly from lunch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis class is the natural next step after our Gluten-Free Sourdough Basics. If you've got an active starter and the fundamentals down, you're ready for this. The group is small on purpose — everyone gets hands-on time, real feedback, and actual help when the dough gives you a look.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrab your spot before it fills — and don't skip breakfast. We're eating pizza at lunch.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e⚠️ This is a gluten-free class held in a shared commercial kitchen. If you have celiac disease or a severe gluten allergy, please reach out before booking.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e📌 You'll need to bring 100g of active gluten-free sourdough starter to class.\u003c\/em\u003e\u003c\/p\u003e","brand":"Culinary by Hobby Hill","offers":[{"title":"Fri 07\/31\/26 2pm","offer_id":46833314889946,"sku":null,"price":99.0,"currency_code":"USD","in_stock":true},{"title":"Fri 07\/31\/26 6pm","offer_id":47912727183578,"sku":null,"price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0072\/7243\/1675\/files\/Leaning_Tower_of_GF-_Pisa_Cover.png?v=1779669356"}],"url":"https:\/\/hobbyhillfarm.com\/collections\/bread-baking.oembed","provider":"Culinary by Hobby Hill","version":"1.0","type":"link"}