November 18th, 2021
4PM PT, 7PM EST
In this 1 1/2 to 2 hour workshop, Sarah will demonstrate various steps of making, decorating, or assembling two different holiday desserts suitable for the November and December months. A focus will be on using fermented stoneground whole grain crusts, lower amounts of sugar (with unrefined alternatives where appropriate), and beautiful presentation for your guests. These cozy, seasonal delights will include a Squash Tart with Candied Cranberries and a Chocolate Miso Pear Tart. Eggs and butter will not be spared.
The recipes and link to join will be emailed in advance of the workshop. The recording will be sent as a link within 24 hours afterward. Please add email@example.com and firstname.lastname@example.org to your contacts list and check your spam folder if materials are not received within 12 hours of the workshop start time.
Space is not limited. No refunds or exchanges.