Jamaican patties, a colonial Caribbean take on the English Cornish pasty, have evolved from a regional speciality to a snack beloved around the world. With their flaky, golden, turmeric-tinted pastry and spicy, savoury beef filling with hints of thyme and scotch bonnet pepper they are certainly a fixture of Toronto’s global palate. (Vegetarian filling available on request).

Coco bread is a Jamaican bread eaten on the island and in other areas of the Caribbean. The bread contains coconut milk and is soft and slightly sweet in taste. It is made to be split in half, and is often stuffed with a Jamaican patty or other fillings to form a sandwich. Together, they are a delicious symbols of the international Caribbean diaspora.

In this fun, hands-on class Chef Avery Billy will walk you through all the steps to make both these tropical treats, from making the dough and fillings, to shaping and baking the pies. Participants will learn a bit of history of these dishes, tips on sourcing ingredients, snack on freshly baked treats in class, and get to take home samples of both dishes.

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Chef Avery Billy is a driven professional cook with a passion for crafting unforgettable dining experiences. Drawing inspiration from his Caribbean heritage and international cuisines. Full of energy, he creates dishes from his heart that tell a flavorful story of his roots.  @gb_hospitality_toronto