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The Momentary Crystal Bridges

Pastry Week | Cookie Workshop with Caroline Schiff

Class/Workshop, Culinary | RØDE House
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Assorted cookies with nut pieces and jam-filled centers arranged on a flat surface

Join award-winning pastry chef Caroline Schiff for a hands-on cookie workshop that’s as sweet as it is unforgettable! In this immersive experience, you’ll learn the secrets behind Caroline’s signature cookie dough and whimsical flavor combinations, all while crafting your own custom cookie creations. Whether you’re a seasoned baker or just starting out, Caroline’s approachable style and expert tips will inspire your inner pastry chef. Come for the cookies, stay for the creativity—and leave with a box of treats and memories to savor.

This workshop is take-and-bake.

Tickets are $65 ($55/members) reserve your spot online or with theBox Office at (479) 657-2335today.
This workshop is take-and-bake. The cookies created during this workshop will contain gluten. 

 

People seated at a table sharing various pies, desserts, lemonade, and a vase of flowers.

Pastry Week | Dec 3 - 6

Celebrate the art of baking during Pastry Week, a multi-day culinary experience filled with flavor, creativity, and community. Join renowned pastry chefs Caroline Schiff and Stacey Mei Yan Fong for hands-on workshops, a lively panel discussion, and film screenings that celebrate the world of pastry. 

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Pastry Week | Dec 3 - 6

ABOUT THE CHEF

Woman rolling dough with a wooden rolling pin in a kitchen with brick wall and metal shelves.
Caroline Schiff

Caroline Schiff is an award-winning pastry chef and cookbook author in Brooklyn, NY with nearly two decades of experience in restaurants, bakeries, and cafés. She is widely known by her instagram moniker, @pastryschiff and was most recently the Executive Pastry Chef at Brooklyn’s acclaimed Gage & Tollner (where she created her infamous baked alaska). Caroline is also a Food and & Wine Best New Chef 2022, James Beard Outstanding Pastry Chef Finalist 2022 and author of The Sweet of Sourdough. Next up, she plans to open her first brick and mortar concept (a diner) in New York and release her sophomore cookbook Daily Dessert.