Brunch and Baking Class

$150.00

TWO Events! July 7 -or- July 21, 10am – 2pm

Join us at Long Table Farm for a hands-on baking class and scrumptious brunch by Chef Natalie Dutton! 

Learn to make English style scones in all their flakey glory! In the class, you will learn the difference between American and English scones, how to confidently cut fat into flour, how to add traditional or nontraditional flavors to our scones, and beginning lamination concepts.

While the scones bake in the wood-fired oven, join us for a playful brunch inspired by the English afternoon tea tradition. We will be serving up bites of English classics and reimagined American treats. A spread of savory sandwiches, sky high scones, adorable petite desserts all served to you in the summertime sunshine.

Beverage options will include teas from JTea. Students will take home fresh baked scones at the end of class and a recipe to continue baking at home! Skills learned in this class will provide a foundation and apply to other baking projects. Don’t miss this opportunity to learn from a talented baker!

Brunch Menu Items will include a variety of delicious items including- a Fried Chicken Sandwich, Cucumber Sandwich with Whipped Feta, a Vanilla Bean Cruller with Strawberries, Black Sesame Praline with Raspberry Ganache, a Hazelnut Financier and more! 

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More Information

Class includes all materials. We will be outside on our farm and in our open, outdoor kitchen. 

About the Instructor

Chef Natalie Dutton

Hello! I am a local pastry chef who has been baking professionally for about 10 years now. I started my career as a 4am baker with Noisette Pastry Kitchen. I was taught croissants, danishes, bread, tarts, case pastries, and just about everything in between. After 5 lovely years, it was time to move on. I bounced around town a little bit, eventually landing at Marche Provisions. I am currently the pastry sous chef, and loving every minute of it! I spend my days planning and executing desserts for the Marche restaurant group, as well as filling any other day to day gaps.
Now that we have my professional background out of the way, let’s talk about my obsessions! I love teeny tiny desserts. There is something so satisfying about a two bite treat that fits in the palm of your hand. I also love to snack! A platter of various bites and pieces that I can mix and match is my idea of heaven. I enjoy teaching almost as much as I enjoy baking. Sharing my knowledge with passionate people is such an enriching experience. I feel at times people are intimidated by baking. Is this too hot? Too cold? Under baked? Over worked? Being able to guide a student through a recipe, and seeing their reaction when they realize how capable they are as a baker is a joy to witness. I am very passionate about reconnecting people with their kitchens!
So far we have snacks, tiny plates, a love of sharing knowledge, and a lot of experience. This leads us to afternoon tea. We will be starting off showing you how to make a classic British scone. Light, flakey, buttery, and just begging to be paired with the classic clotted cream and jam. Next we will be serving up platters of small bites, both savory and sweet. I don’t want to give everything away, I hope you’ll join us!
Cancellation Policy- Any cancellation up to two weeks prior to your event date will be refunded 100%. No refunds or credits will be issued for cancellations received less than 2 weeks before your event start date, however, you may always send a friend in your place if you’re unable to attend. If a class needs to be canceled due to a natural disaster, public health crisis, or other act of nature that will prevent the class from being safely completed, then the attendee that made the booking is eligible to collect a full refund or credit for a future class at Long Table Farm.
Please contact us with any questions regarding this upcoming class!

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