Saturday June 28th Pastry Making with Christina Wood of Temple Pastries
Temple Pastries opened in the height of the pandemic on Jackson street in Seattle. Somehow no one told me. I love pastries and always enjoy new pastry shops. Very late to the game, a friend took me there. And I was astounded how beautiful it is and how unique the pastries are. I have returned many times now and have been tasting my way through the selections and can attest that I have loved every item. It is clear that the chef has both the expertise of making the classic repertoire but then takes it just that much farther. Her pastries are expertly prepared but then also unique.
I also realized I needed to convince the chef — Christina Wood— to come out to the farm to teach a class. Christina has graciously agreed to teach how she makes these remarkable pastries.
For this class she will begin with a Buckwheat shortbread. A seemingly simple item but one that shows her unique use of different grains in classic recipes.
Also on the menu will be a berry custard tart. A thin and crisp pate sucre crust, juicy peak-season berries, and a rich custard with a bruleed top make for a dessert that hits all the right textural notes.
For lunch Christina will take us through her heirloom tomato galette with a spelt crust, gruyere cheese and fresh thyme.
And to finish up the afternoon we will make vanilla Maritozzi, a very popular pastry in Rome but practically unheard of here. It is a light brioche pastry filled with a rich vanilla cream. Delightful and the perfect end to a day spent making pastries with Christina.
Temple Pastries opened in the height of the pandemic on Jackson street in Seattle. Somehow no one told me. I love pastries and always enjoy new pastry shops. Very late to the game, a friend took me there. And I was astounded how beautiful it is and how unique the pastries are. I have returned many times now and have been tasting my way through the selections and can attest that I have loved every item. It is clear that the chef has both the expertise of making the classic repertoire but then takes it just that much farther. Her pastries are expertly prepared but then also unique.
I also realized I needed to convince the chef — Christina Wood— to come out to the farm to teach a class. Christina has graciously agreed to teach how she makes these remarkable pastries.
For this class she will begin with a Buckwheat shortbread. A seemingly simple item but one that shows her unique use of different grains in classic recipes.
Also on the menu will be a berry custard tart. A thin and crisp pate sucre crust, juicy peak-season berries, and a rich custard with a bruleed top make for a dessert that hits all the right textural notes.
For lunch Christina will take us through her heirloom tomato galette with a spelt crust, gruyere cheese and fresh thyme.
And to finish up the afternoon we will make vanilla Maritozzi, a very popular pastry in Rome but practically unheard of here. It is a light brioche pastry filled with a rich vanilla cream. Delightful and the perfect end to a day spent making pastries with Christina.
Temple Pastries opened in the height of the pandemic on Jackson street in Seattle. Somehow no one told me. I love pastries and always enjoy new pastry shops. Very late to the game, a friend took me there. And I was astounded how beautiful it is and how unique the pastries are. I have returned many times now and have been tasting my way through the selections and can attest that I have loved every item. It is clear that the chef has both the expertise of making the classic repertoire but then takes it just that much farther. Her pastries are expertly prepared but then also unique.
I also realized I needed to convince the chef — Christina Wood— to come out to the farm to teach a class. Christina has graciously agreed to teach how she makes these remarkable pastries.
For this class she will begin with a Buckwheat shortbread. A seemingly simple item but one that shows her unique use of different grains in classic recipes.
Also on the menu will be a berry custard tart. A thin and crisp pate sucre crust, juicy peak-season berries, and a rich custard with a bruleed top make for a dessert that hits all the right textural notes.
For lunch Christina will take us through her heirloom tomato galette with a spelt crust, gruyere cheese and fresh thyme.
And to finish up the afternoon we will make vanilla Maritozzi, a very popular pastry in Rome but practically unheard of here. It is a light brioche pastry filled with a rich vanilla cream. Delightful and the perfect end to a day spent making pastries with Christina.