Washington is blessed with an extraordinary diversity of fruit, and each fruit presents its own unique challenges for bakers, from selecting the correct ripeness to achieving a texture that suits the dessert being made. In this class, join Rosalie Cass and dive into summer fruit while making trays of delicious petit fours — tiny, self-contained cakes demonstrating French techniques and visual styling. On the menu: mango petit fours with mango yogurt mousse, classic mirror glaze, and matcha cookie; strawberry petit fours with chiffon cake and honey syrup; and rainier cherry petit fours with toasted almonds, amaretto syrup, and honey chantilly cream.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.