Baking with Executive Sous Chef Lenny Santiago

Name: Baking with Executive Sous Chef Lenny Santiago
Start: 2026-03-15T17:30:00-04:00
End: 2026-03-15T19:30:00-04:00
Location: Brookfield Country Club (Roswell, GA)

Schedule

Sun Mar 15 2026 at 05:30 pm to 07:30 pm

UTC-04:00

Location

Brookfield Country Club (Roswell, GA) | Roswell, GA

Join Executive Sous Chef Lenny Santiago on a year-long journey to master your favorite baked goods. This immersive curriculum elevates your skills through the techniques behind the world’s most beloved bakes, with a new focus each month to build confidence, refine technique, and master essential methods step by step.
$40++ per participant, per class
Curriculum:
February 15: The Art of Muffins | Exploring the versatility of muffins & the Muffin Method
Key Skills: portioning batter | adding mix-ins | achieving a perfect dome
Recipe: Blueberry Muffins & Roasted Corn Cornbread Muffins
March 15: Biscuits & Scones | Mastering cutting in and working with cold ingredients
Key Skills: working with cold butter | layering dough | kneading lightly for tenderness
Recipe: Buttermilk Biscuits & Cream Scones
April 19: Flaky Pie Crusts | The science of creating the perfect pie crust from scratch
Key Skills: making dough | rolling techniques
Recipe: Classic All-Butter Pie Crust
May 17: Perfect Pie Fillings | Mastering various types of pie fillings, from fruit to custard
Key Skills: fruit filling consistency | thickening a custard | proper baking times
Recipe: Apple Pie
June 14: Savory Pies & Quiche | Applying pie crust skills to savory applications
Key Skills: Blind-baking a crust | savory egg custard base | pairing fillings
Recipe: Quiche Lorraine & Beef Empanadas
July 19: Introduction to Yeast | Fundamentals of yeast, kneading, & proofing
Key Skills: activating yeast | kneading | shaping
Recipe: Pizza Dough
August 16: Focaccia & High-Hydration Dough | Exploring a wetter, stickier dough & a different shaping technique
Key Skills: handling a high-hydration dough | dimpling | topping
Recipe: Rosemary & Sea Salt Focaccia
September 20: Sweet Dough Fundamentals | Working with enriched doughs
Key Skills: mixing a complex dough | proofing enriched dough
Recipe: Brioche Loaf
October 18: The Ultimate Sweet Roll | Mastering the rolling and filling process
Key Skills: rolling dough | creating a consistent filling | mastering the spiral shape
Recipe: Cinnamon Rolls with Cream Cheese Frosting
November 15: Baker's Choice & Troubleshooting | Work to perfect a recipe taught
Key Skills: problem-solving common issues | understanding ingredient substitutions
Recipe: Student's Choice
December 20: Grand Finale Party | Combining skills into one final impressive baked good
Key Skills: project planning | time management | presentation
Recipe: Students are encouraged to produce baked goods that showcase their learning
Previous Classes:
January 18: Quick Bread Fundamentals | Introduction to leaveners & Quick Bread Method
Key Skills: measuring | mixing without overworking | roles of the ingredients
Recipe: Zucchini Bread & Banana Bread
Reservations Required
Invited app | Member Portal
Reservations, modifications and cancellations required by 4 p.m. the Sunday before each class. Any changes made after this time, as well as failure to attend, will result in being charged the full event price. A minimum of 6 participants must be registered by the deadline for each class to run.
**This event is for Brookfield Members and their guests ONLY**