New York Bagels

at Atelier Sucré - East Village

(209)
Course Details
Price:
$99 $94.05 10 seats left
Start Date:

Sat, Mar 07, 2:00pm - 4:30pm

Next start dates (3)

Location:
East Village, Manhattan
104 East 7th Street
New York, New York 10009
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Book at Office/Home
Description
Class Level: All levels
Age Requirements: 21 and older
Average Class Size: 12

What you'll learn in this culinary (meals) class:

Join us for a real New York baking experience! Come and have fun with our Chef: Each Student will be making some delicious Bagels with all kind of fillings. And enjoy a wonderful time to bake and eat your own yummy creation!

Itinerary of Events:
1) Once everyone arrives, the host will welcome them with an introduction and a fun ice breaker before going over event schedule and offer soft drinks and snacks 

2) Next the group will be divided into teams to watch a series of demonstrations from the pros. 

3) Each team will then be equipped with sweet pantry ingredients and the hands-on work will start.

FAQs:

Q: Is this BYOB? A: Alcohol is not included in the price of the class. Teams may bring wine or beer to the event (Liquor is not permitted). Glassware will be provided 

Q: Is there a gluten free option? A: No


Please Note: All classes/events are subject to cancellation if the minimum number of participants is not reached.

Still have questions? Ask the community.

Refund Policy
If students are requesting to reschedule or class credit, 7 days notice is required. 

If cancellation is received 5 days before the class, student may receive refund less $25 cancellation fee or full class credit. 

No refund or reschedule if less than 5 days notice. 

Full refund if Atelier Sucre cancels the class.

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Atelier Sucré

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Start Dates (4)
Start Date Time Teacher # Sessions Price
2:00pm - 4:30pm TBD 1 $94.05
6:30pm - 9:00pm TBD 1 $99
10:00am - 12:30pm TBD 1 $99
6:30pm - 9:00pm TBD 1 $99

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Reviews of Classes at Atelier Sucré (209)

School: Atelier Sucré

Atelier Sucré

Born in France, Simon Herfray began his pastry education in the local Vendee region, before earning a master’s degree in pastry and bakery at the local vocational pastry school. He’s worked at renowned bakeries and restaurants like Aubaine and Blue Bird in London, traveled to Australia to bolster...

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