Ontario has the most donut shops per capita of anyplace in the world — so why is it so hard to find a really good, quality donut? Although a new generation of gourmet donut shops are starting to crop up, paying upwards of $30 for a dozen donuts is a daunting proposition.
Join Chef Brad Kurtenbach as he shows you how to make your own gourmet mini (3″) donuts in this fun, family-friendly workshop.
Working with a both sweet white and savoury whole wheat doughs, you’ll create dozens of amazing flavour combinations including sugar-dusted, jelly filled, creme-filled, chocolate glazed and more… And decorating these delicious little treats is half the fun.
And to add a fun, personalized twist, every person who signs up gets to nominate a custom flavour combination that they’d like to see made at the class. Maple bacon? Chocolate chili? Strawberry balsamic? It’s up to you!
FAMILY SPECIAL – bring kids under 12 for 1/2 price
Brad Kurtenbach is a Red Seal-Ready chef-at-large, as well as the founder of Kensington Organic Ice Cream and the man behind the in-house dairy fermentation program at URSA (recently voted one of the top 10 restaurants in Canada).
Comments are closed.