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“Eggciting” Future Pastry Chef Camp Afternoon Sesssions
Bake up an “Eggciting” summer with our afternoon camp.
Campers take home desserts every day, and recipe the last day of camp. We’ll measure, stir, scoop, bake, decorate, and…even wash dishes. Treats made during camps are bought home for all to sample. Camps ideal for 8-12 year olds.
Monday - Thursday (12:30-3:00 pm)
Choose one of the 5 weeks that works best for you (in the menu box on the top right side of this page).
July 31- August 3
Find out how eggs are used to make two of the most popular restaurant desserts - Crème Brulee and New York style cheesecake! We’ll pipe meringue cookies in fun shapes and finish our signature cinnamon yeast rolls with a shiny egg wash and more.