Kids Camp: Baking from Savory to Sweet | June 16 | St. Paul | 9:30 AM

It's a four-day kids camp, “Baking from Savory to Sweet,” where young bakers explore pastry making, piping, blending and creaming methods. Each day spotlights a new theme — roll-up cardamom buns on day one, savor cheesy kolaches and gougères on day two, mix sweet-and-spicy cookies with focaccia making on day three, and go “tutti frutti” with scones and pineapple upside-down cupcakes on day four. It’s the perfect recipe for fun, learning and delicious treats!

This class is a four-day series on June 16, 17, 18 and 19. Seats are for kids only, ages 8–10.

Menu: Day 1: Roll It Up: Cardamom Buns; Palmiers with Rough Puff Dough; Sausage Rolls. Day 2: Ain't Easy Being Cheesy: Sweet Berry Kolaches; Herbs de Provence Gougères: Parmesan and Black Pepper Biscuits with Bacon Jam. Day 3: Sugar and Spice: Chocolate Chili Cookies; Pepperoni Focaccia (garden veggie design); Quick Marinara for Dipping; Spiced Pumpkin Muffins. Day 4: Tutti-Frutti: Jam-Filled Scones; Fruit Chutney with Samosa Hand Pies; Pineapple Upside-Down Cupcakes.