Classes at Life of Pie

Do you have 6 or more people interested in a class?? We’d be happy to organise a private class just for you!! 6 or more people gets you a 20% discount.

*** For those of you who purchased Life of Pie Class Gift Certificates, please call us at 613-693-1853 to register ***

Hands On Classes

Hands On – Scones and Biscuits

At Life of Pie we know scones and biscuits! Great scones are a must for special breakfasts, and biscuits pair so well with soups and stews. Learn how to make our Scones, Buttermilk Biscuits and Baking Powder Biscuits. for special breakfasts, and biscuits pair so well with soups and stews. Learn how to make our Scones, Buttermilk Biscuits and Baking Powder Biscuits.

Dates: Wednesday September 19th
Times: 6:30pm to 9:30pm
Instructor: Kerry Duffy
Cost $65 / person
Minimum class size, 6 maximum class size: 8

Reserve your spot via Eventbrite

Hands On – Slow and Easy Bread

One of the ‘secrets’ to great tasting bread is time. We will show you our technique for slow and easy bread and you will learn to make delicious ciabatta, focaccia, and pizza doughs. You will get to taste the fresh made bread and come away with dough to use at home.

Dates: Monday, September 10th
Times: 6:30pm to 9:30pm
Instructor: Kerry Duffy
Cost $65 / person
Minimum class size, 6 maximum class size: 8

Reserve your spot via Eventbrite

Hands On – Pastry

Discover Life of Pie’s secret to tender flaky pie crusts. Learn the tips and tricks of making life of pie worthy pie dough through this hands on workshop with the Pie Lady.

We will make:

Pastry
Pumpkin Pie
Mini Quiche

Dates: Wednesday, September 26th or Monday, October 1st
Times: 6:30pm to 9:30pm
Instructor: Kerry Duffy
Cost $65 / person
Minimum class size, 6 maximum class size: 8

Reserve your spot via EventBrite

Soup and Focaccia – Demonstration Class

Celebrate the harvest this fall and stir up some beautiful bowls of seasonal soups. To go with your soup, we’ll also make a lovely Focaccia bread.

You’ll learn:

Basic techniques for making chicken and vegetable stocks
Mirepoix – the French trinity of flavour
Knife skills for stocks
Bouquet garnish / sachets for aromatics
Simmer times and steps for proper stock
How to make a Focaccia bread

Dates: Tuesday, September 25th
Times: 6:30pm to 9:30pm
Instructor: Sarah Klein
Cost $60 / person
Minimum class size 6, maximum class size: 10

Reserve your spot via Eventbrite

Hands On – Cooking on a Budget, the humble Chicken

Turn one chicken into 3 meals. Learn roasting techniques, what to do with left overs and what to do with leftovers of leftovers.

We will make roasted chicken, chicken curry and chicken soup.

You will learn:

how to roast a chicken – beer can and classic techniques
how to portion a chicken
how to make chicken curry
how to make a simple, budget friendly side
how to make chicken soup and dumplings

The details:

Dates: Wednesday, September 12th
Times: 6:30pm to 9:30pm
Instructor: Kerry Duffy
Cost $85 / person
Minimum class size 6, maximum class size: 8

Reserve your spot via Eventbrite

Hands On – Cookies

Cookies are the perfect sized sweet treat for everyone. Come and have some fun by making cookies using a variety of techniques. You’ll learn how to make everything from quick and easy drop cookies to rolled and speciality cookies.

Dates: Monday, September 24th
Times: 6:30pm to 9:30pm
Instructor: Kerry Duffy
Cost $65 / person
Minimum class size 6, maximum class size: 8

Reserve your spot via Eventbrite

Hands On – Knife Skills

The very talented Sarah will demonstrate different cuts and techniques while making a delicious chicken dish. You will then practice what you have learned by making a beautiful vegetable salad. With practice you will be cutting and chopping like a pro. As a bonus we will make a variety of salad dressings. Come hungry!

Currently not scheduled.

Seasonal Classes

Cookie Exchange

Offered in November and December

Get ready for all of your holiday cookie monsters. Come and make cookies at Life of Pie.

We supply the recipies, ingredients and expertise. You make and exchange cookies with the other students and come away with 4 1/2 dozen cookes just in time for the holidays.

You and your fellow students will be making (and taking home):