VIRTUAL Introduction to Pies & Pastries

  • Date: Sunday, August 14th, 2022
  • Location: Virtual
  • Time: 1:00-3:00pm CST

Join us for our first virtual event in our new brick-and-mortar space! Get a first look at Bettie’s Chicago while mastering the art of pie! This is a “pay what you want” class in support of this huge new endeavor!

Baker Bettie will be walking you through the process of how to make a pie crust from scratch that is flaky and tender! She’ll also show you how to make a lattice top crust on your pie as well as how to make rough puff pastry and a few danish shaping techniques!


Sourdough for Beginners Intensive

loaf of baked sourdough in a dutch oven

Join head chef instructor Kristin “Baker Bettie Hoffman to gain an in-depth understanding of basic sourdough techniques and theory. Each student will make their own sourdough loaf during the session. You will leave with a loaf that you shaped and baked in class along with a dough that you made in class that can be shaped and baked later in the week.

You will also leave with your own jar of Baker Bettie’s sourdough starter and the knowledge of how to care for it and continue baking with it.


Introduction to Pies & Pastries

Berry Pie with a piece cut out

Join head chef instructor Kristin “Baker Bettie” Hoffman for an in-depth introduction to pies and pastries. During class, you will make your own pie crust from scratch while learning all of the secrets to keeping it tender and flaky. Each student will make their own apple berry pie as well as chocolate cream cheese danish to take home with you.


Date Night – Artisan Style Pizza

Artisan style homemade pizza on a wooden pizza peel right out of the oven

Join head chef instructor Kristin “Baker Bettie” Hoffman for a laid-back class on making homemade pizza from scratch in our fun retro diner-themed space! Students will work in groups of two to make pizza dough by hand. While our dough rests and rises we will enjoy complimentary wine and appetizers. Each person will then learn how to stretch their dough like a pro and can choose from a variety of toppings.

Note: This event is for ages 21+


Introduction to Bread Baking

French baguettes all lined up

In this workshop head chef instructor, Kristin “Baker Bettie” Hoffman, will walk you through the process of baking bread by hand. You’ll learn exactly what all of the ingredients do and why they play such an important part in the process. You will make your dough from start to finish with the instruction of the chef instructor.


Date Night – Parisienne Gnocchi & Cream Puffs

Parisienne Gnocchi with sauce

Join head chef instructor Kristin “Baker Bettie” Hoffman for this laid back class in our fun retro diner-themed space! Students will work in groups of two to make choux pastry from scratch. Choux pastry is a classic french pastry batter used to make all kinds of things! We will then transform it into a french style gnocchi for dinner as well as cream puffs for dessert!

Note: This event is for ages 21+


Sourdough for Beginners Intensive

loaf of baked sourdough in a dutch oven

Join head chef instructor Kristin “Baker Bettie Hoffman to gain an in-depth understanding of basic sourdough techniques and theory. Each student will make their own sourdough loaf during the session. You will leave with a loaf that you shaped and baked in class along with a dough that you made in class that can be shaped and baked later in the week.

You will also leave with your own jar of Baker Bettie’s sourdough starter and the knowledge of how to care for it and continue baking with it along with a bench knife and a bowl scraper.


Introduction to Cake Decorating

Funfetti cake layers stacked and coated with buttercream

In this workshop head chef instructor, Kristin “Baker Bettie” Hoffman, will walk you through the process of making silky meringue buttercream that is perfect for cake decorating. You will learn to level your cakes, stack and fill the layers, do a crumb coat, and a smooth top coat. You will also learn a variety of piping techniques. Each student will take home a 6″ layer cake that they decorated in class.


Take & Bake – Caramel Sticky Buns

Caramel Sticky Buns in a pan

Start your weekend off right with this fun class taught by head chef instructor Kristin “Baker Bettie” Hoffman! Each student will make their own yeast dough by hand for their rolls. While the dough is rising we will make homemade caramel sauce for topping the rolls. We will then roll out our dough, fill it, and get the sticky buns into their pans to bake later!

Each student will leave with a pan of unbaked sticky buns that they made in class as well as instructions on how to bake them Sunday morning.


Bettie’s Chicago Grand Opening Open House

Bettie's Chicago logo

FREE event!

Join us for our grand opening open house! Meet Baker Bettie and take a tour of Bettie’s Chicago! Cookies and refreshments will be served. Bring your book and Baker Bettie will sign it and she will also have books for purchase!