Friday, January 18th

chocolate beet cake and cashew icingLocation: Canadian School of Natural Nutrition

2245 West Broadway, Room 102

Dates: Cookies and Bars- May 7 from 11-2

Quick-breads- May 14 from 11-2

Pies and Desserts- May 21 from 11-2

Register Here


Introducing our Whole, Plant-Based Baking School Series with Guest Chef, Ellexis Boyle. Just like conventional pastry school, these classes are based on pastry techniques, starting from more beginner to get a good understanding of the ingredients and methods, working toward fancier, more advanced pastries and sweets. Unlike conventional pastry classes, you get to use beautiful, whole-foods ingredients, all of which are plant-based. So there is no refined flour, refined sugar, eggs or dairy. What you will find is a variety of alternative grains, natural sweeteners, vegetables and fruits and high-quality fats and oils, carefully prepared to make the tastiest and healthiest alternative baked (and raw) cookies, cakes, pastries and desserts.

To get the most of this course, we recommend taking all 3 classes in this series. That said, you are welcome to sign up for any single class you like to fill in any gaps in your baking repertoire:

Whole, Plant-Based Baking School Series

Class #1: Cookies and Bars

Class #2: Quick-breads

Class #3: Pies and Desserts

Who says dessert can’t be healthy? Join guest pastry chef, Ellexis Boyle on a tour through the basics of creating non-dairy and egg free patisserie from cookies to elegant desserts. Learn how to apply classic baking techniques and utilize a variety of whole, plant-based foods, unrefined sugars and non-dairy substitutions to create authentic textures, flavours and effects in your baked goods. This course is not gluten free.

When registering for this series: Be sure to select the ‘3-class package’ for the best deal!

Register Here


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