Discover a trifecta of essential sauces vital for any home cook! Start with béchamel–a versatile sauce that can be applied across many cuisines. Our second sauce, Mornay, is a creamy, cheesy sauce and the base for dishes like macaroni and cheese or scalloped potatoes. The third sauce is hollandaise–this creamy, silky, lemony sauce is the vital ingredient for eggs Benedict but can also be used atop many other dishes. Chef Mary will show you the best techniques for all three and you will get to sample them in practical application! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron, a couple of small containers for leftovers, and your appetite! Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

Do you enjoy ordering crème brulée at restaurants because you don't think you can make it at home? Have you ever tried flan, its creamy cousin? Chef Mary will demonstrate the two methods for creating these creamy, lovely, delicate, and sophisticated sweets so you can make them at home. These simple yet delectable snacks will leave a lasting impact on your loved ones! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron, a couple of small containers for leftovers, and your appetite! Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

Sourdough isn't just for bread! Did you know you can add it to cakes, cookies, pastries, and other baked goods? Discover how to properly incorporate sourdough into some favorite recipes while keeping the balance and integrity of the other ingredients and giving them flavor complexity that you will love! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron and baggies for leftovers. Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

Pickling Spring Vegetables

Maine spring vegetables have a short season, join us to learn how to preserve these tender green vegetables to enjoy year-round. Discover how to safely preserve pickled fiddleheads or asparagus using the boiling water bath method and leave with recipes and a jar of pickles. Bring a potholder with you to class.

Kate McCarty, Food Preservation Community Educator at UME Cooperative Extension, served with the AmeriCorps VISTA program and has completed the Master Food Preserver Program.

Incorporate Indian food into your cooking! Masoor daal is a lentil curry that can be made to accommodate a variety of dietary needs and preferences, such as vegetarianism and gluten intolerance. Naan, a traditional flatbread, is simple to make, and you likely have all the ingredients in your home, and the best part is you don't have to turn your oven on to make it! This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron, a couple of small containers/baggies for leftovers, and your appetite! Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

Who doesn't want a fresh, warm roll to go with any meal?! Don't let making bread intimidate you! Learn some simple and easy techniques and recipes to make dinner rolls at home with ease. Expect some hot, buttery, delicious rolls to enjoy at the end of class. This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron and baggies for leftovers. Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.

Fruit curds are a custard made with fruit juice instead of milk, and can be enjoyed as is or as a filling in any cake or pastry! These smooth, rich, velvety, bright flavors add depth to your desserts! Chef Mary Bailey will show you her tried and true techniques to impress your friends and family with your skills! All curds are also gluten free! Bring your appetite and get ready for some happy sampling. This is a demonstration class, however, students are welcome to either watch or join us in the kitchen. Bring an apron and a couple of small containers for leftovers. Recipes provided.

Mary Bailey, pastry chef and past owner/chef of Thyme and Honey Bakery in Biddeford, is passionate about baking bread and teaching people how to incorporate homemade bread into their daily lives.