CUPCAKE BOUQUET: A FLORAL MASTERPIECE w/ ANGELA BOWES, MARCH 22ND at 11AM, $65 PER PERSON
2025-04-30 11:00 - 13:00 (America/New_York) | Serenity Knoll Farm, 542 Bacon Branch Rd, Jonesborough, TN, 37659, United States
Transform cupcakes into a stunning edible bouquet in this fun, hands-on decorating class! Perfect for beginners and bakers of all ages, you’ll learn the techniques to pipe beautiful floral designs and arrange them into a show-stopping cupcake bouquet that’s almost too pretty to eat experience. No problem! We’ll guide you every step of the way asyou create gorgeous, bakeryworthy cupcakes that will wow yourfriends and family.
What’s included:
Expert guidance to decorate your floral cupcakes
All recipes to recreate the magic at home
A stunning bouquet to take home and enjoy
Join us at Serenity Knoll Cooking School and discover the joy of
combining baking and artistry into one unforgettable experience!

SOURDOUGH DISCARD MASTERY w/ ANGELA BOWES, MARCH 7TH at 6PM, $65 PER PERSON
2025-05-12 18:00 - 20:00
Ready to transform your sourdough discard into something spectacular? Join us for an exciting, hands-on class that celebrates the art of using your sourdough discard in creative and delicious ways. Whether you’re a beginner or a seasoned sourdough enthusiast, this class is for you! We’ll explore the magic of discard by whipping up:
Sourdough Chocolate Chip Cookies – soft, chewy, and irresistible.
Sourdough Blueberry Muffins – bursting with flavor and
perfect for breakfast or snacking.
Sourdough Waffles – crispy, fluffy, and a new breakfast favorite. Not only will you leave with mouthwatering treats and newfound skills, but you will also take home your sourdough starter to continue the adventure. Say goodbye to discard guilt and hello to endless possibilities! Let’s turn your leftovers into showstoppers!

REGIONAL ITALIAN SERIES – SARDINIA w/ CHEF SHERIDAN NICE, MARCH 2ND at 3PM , $70 PER PERSON, BYOB
2025-06-11 15:00 - 17:00
Join us for our first regional Italian class, featuring the food of Sardinia! We’ll prepare Fregola with Sausage & Shrimp and Sciacchiatine Croccanti (Sardinian Flatbreads) and finish our meal with Pardula Cake!
