Baking Series

Who doesn't love fresh bread and desserts?

Our baking series will provide participants with valuable knowledge of this age old tradition.


Daytime Classes on every Monday from 8am-Noon

Chefs Choice of Baking for the Day - February 11th

Quick Breads; Biscuits, Corn Bread & Muffins - February 18th

Pies & Lean Dough: Apple Pie & French Bread - February 25th

Rich Dough & Potatoes : Gnocchi, Pesto Sauce w/wine cream & Foccacia - March 4th

Custards: Crème Brûlée, Crème Caramel, French Style Ice Cream - March 11th

Bake Lab: Sorbet, Panna Cotta, Candied Zest & Butter Tarts - March 18th

Cookies: Biscotti & Ice Box Cookies - March 25th

Pastry: Sweet Potato Pecan Pie - April 1st

Mousse & Pudding: Chocolate Mousse & Bread Pudding - April 8th

Cake & Icing: Genoise Cake & French Butter Cream - April 15th


Evening Class on every Tuesday from 5:30pm-9:30pm

Chefs Choice of Baking for the Day - February 19th

Quick Breads; Biscuits, Corn Bread & Muffins - February 26th

Pies & Lean Dough: Apple Pie & French Bread - March 5th

Rich Dough & Potatoes : Gnocchi, Pesto Sauce w/wine cream & Foccacia - March 12th

Custards: Crème Brûlée, Crème Caramel, French Style Ice Cream - March 19th

Bake Lab: Sorbet, Panna Cotta, Candied Zest & Butter Tarts - March 26th

Cookies: Biscotti & Ice Box Cookies - April 2nd

Pastry: Sweet Potato Pecan Pie - April 9th

Mousse & Pudding: Chocolate Mousse & Bread Pudding - April 16th

Cake & Icing: Genoise Cake & French Butter Cream - April 23rd


The Baking Series has 10 Parts with Part 1 starting the week after Part 10, if you miss one, you can partake on a later date or start when you can and still complete all 10 Parts

Next Start Date: April 30th – July. 2nd, 2019, Evenings from 5:30pm-9:30pm

Chefs Choice of Baking for the Day - April 30th

Quick Breads; Biscuits, Corn Bread & Muffins - May 7th

Pies & Lean Dough: Apple Pie & French Bread - May 14th

Rich Dough & Potatoes : Gnocchi, Pesto Sauce w/wine cream & Foccacia - May 21st

Custards: Crème Brûlée, Crème Caramel, French Style Ice Cream - May 28th

Bake Lab: Sorbet, Panna Cotta, Candied Zest & Butter Tarts - June 4th

Cookies: Biscotti & Ice Box Cookies - June 11th

Pastry: Sweet Potato Pecan Pie - June 18th

Mousse & Pudding: Chocolate Mousse & Bread Pudding - June 25th

Cake & Icing: Genoise Cake & French Butter Cream - July 2nd


SEATING IS VERY LIMITED!



Terms & Conditions

Our kitchens contain allergens; use at your own risk – must be 16 or older to attend workshops. Registration by phone or email only; payment required with registration (Visa or MasterCard) – no refund or exchange. Liaison College reserves the right to cancel classes if enrollment is not sufficient (min 6; max 15) – in the event of cancellations, refund will be made to credit card. Participants should bring an apron and Tupperware (which may be used if there is excess food); all other equipment and supplies are included.

Contact Us


Liaison College Barrie
94 Dunlop St. West
Barrie, ON L4N 1A7

Phone: 705-720-2433
Email: [email protected]

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