Hands-On Traditional Tiramisu Making Workshop with Antonia Petaccio

Join us for a celebration of coffee and desserts with Italian-trained chef and coffee sommelier, Antonia, where we will highlight local coffee roaster, Lost Sock Roasters.

Antonia will lead the class in discussing how certain coffees can best complement desserts and baking, connecting over a cup of hand-brewed coffee of course. Using Antonia's traditional recipe she perfected in Calabria, Italy, guests will get to see the full technique in building the mascarpone meringue cream and enjoy a slice to pair with their coffee!

Guests will build their own tiramisus to take home, along with a bag of Lost Sock coffee, and a copy of Antonia's most meaningful tiramisu recipe.

I’m a cook, coffee person, and natural gatherer whose work is rooted in the joy of feeding people well. Through my culinary studio, Usual Suspects, and specialty coffee concept, Ant House, I host dinners, coffee service, and collaborations that feel thoughtful but relaxed - where beautiful food and genuine connection share equal billing.

Although I didn’t initially imagine a career in food and beverage, that early curiosity stayed close. I tucked culinary and wine studies into my free time whenever I could, until Covid-19 shifted everything. Suddenly jobless, I found myself looking directly at one of the only industries still moving forward: hospitality. Watching the service industry care for one another during such an uncertain time ignited something lasting in me, and parting with it was something I just couldn't do.

I spent the next six years immersed in specialty coffee, sharpening my sensory awareness and palate training. I studied cooking in southern Italy and built a practice that blends Italian training, seasonal ingredients, and an intuitive approach to flavor. I move comfortably between the kitchen and the coffee bar, developing menus, drinks, and experiences that invite people to slow down, taste closely, and stay a little longer than they planned.

At the center of my work is a simple idea: food and drink make ordinary days worth celebrating. Best made with intention, shared generously, and never taken too seriously