Kids Day Off Baking Camp: Buffalo Food Theme

School might be closed, but the bakery is open and we’re turning everyone’s favorite breakfast foods into an entire day of sweet treats!
During this six-hour drop-off baking day, young bakers will make cinnamon rolls completely from scratch, create miniature breakfast pastries and decorate desserts inspired by pancakes, bacon, eggs and toast. Children will practice real baking skills as they measure, mix, knead, roll, shape, bake and decorate their creations.
ON THE MENU:
From-Scratch Cinnamon Rolls
Children will work in small teams to prepare a soft yeast dough from scratch. They’ll learn how yeast works before rolling their dough, adding a cinnamon-sugar filling and shaping it into individual cinnamon rolls. Once the rolls have risen and baked, we’ll finish them with a sweet glaze.
Mini Breakfast Pastries
Each young baker will assemble miniature fruit-filled pastries. Children will learn how to portion the filling, shape and seal their pastries and prepare them for baking.
Breakfast Sugar Cookies
We’ll roll and cut sugar cookie dough before baking an adorable breakfast-themed cookie set. In the afternoon, children will use royal icing to decorate cookies shaped like bacon, eggs, waffles and other breakfast favorites.
Pancake-Stack Cupcake
Each child will transform a cupcake into a miniature stack of pancakes using buttercream and sweet decorations, complete with “syrup” and a tiny butter pat.
WHAT CHILDREN WILL LEARN:
Your young bakers will practice:
Reading and following a recipe
Measuring wet and dry ingredients
Mixing and kneading yeast dough
Learning how yeast makes dough rise
Rolling, filling and shaping cinnamon rolls
Assembling and sealing pastries
Rolling and cutting sugar cookie dough
Safely working in a bakery kitchen
Decorating with buttercream
Working collaboratively and independently
Cleaning and organizing their workstations
No previous baking or decorating experience is necessary. All activities will be demonstrated and guided by our bakery instructors.
WHAT’S INCLUDE
Registration includes:
Six hours of supervised baking and decorating
All ingredients and decorating supplies
Use of bakery tools and equipment
A batch of homemade cinnamon rolls
Mini fruit-filled breakfast pastries
A set of decorated breakfast sugar cookies
A decorated pancake-stack cupcake
Packaging for bringing all desserts home
WHAT TO BRING:
Each child should bring:
A packed lunch
Snacks for breaks
A labeled water bottom
Please have your child wear comfortable clothing and closed-toe shoes. Long hair should be pulled back. Aprons will be provided for use during the program.
DROP OFF INFORMATION
This is a drop-off program designed specifically for children ages 9-11 years old. Drop off begins shortly before 9:00am, and pickup is promptly at 3:00pm.
Parents or guardians will be asked to provide emergency contact information, allergy information and the name of anyone authorized to pick up their child.
ALLERGY NOTICE:
Our bakery regularly works with wheat, eggs, milk, soy and other common allergens. Although we ask participants to bring nut-free lunches and snacks, our kitchen is not an allergen-free facility. Please provide complete allergy information during registration so we can degtermine wheather the program can safely accommodate your child.
Space is limited to keep the experience small, hands-on and engaging. Advance registration is required.