Baking Masterclass and Retreat in the Hamptons
Baking Masterclass and Retreat in the Hamptons
This fall, we invite you to join us for a two-day Holiday Pie Baking Masterclass and Retreat in East Hampton with Susan Spungen and Yossy Arefi.
We will gather at Susan’s light-filled home in Long Island during one of the most beautiful times of year to bake, harvest, share farm fresh meals, and most importantly demystify homemade pie crust so you can impress all of your friends and family this holiday season and hone those skills you’ve always longed to master.
Saturday morning we will meet at The Milk Pail in Watermill to pick fresh apples (weather permitting) for pie and eat cider doughnuts. Then we will caravan to Susan’s home for pie crust class where Yossy and Susan will share their favorite pie crust recipes, teach you how make pie crust by hand, and using a food processor. Everyone will work hands-on to make their own doughs. During the day, we will collaborate on a big galette formed in a paella pan, which we will bring to Amber Waves to bake in the wood-fired oven, and enjoy as that evening’s dessert.
We will cover the best crusts for sweet and savory treats and how to incorporate whole grains into pastry crust. We will enjoy a seasonal lunch together at Susan’s home, where we will be joined by Julie Resnick of @thefeedfeed to discuss using social media. We will also have a brief photo lesson for those who are interested and a bit of afternoon free time. The group will head to Amber Waves Farm for apertivo hour and pizza dinner on the farm from the copper wood-burning oven and a bonfire. (Dress warmly just in case!). In case of inclement weather, the party will move indoors to the Amagansett Farmer’s Market, directly in front of the farm.
Sunday we will start the day with breakfast at Susan’s house and a visit to Quail Hill Farm farm to pick vegetables and mill whole wheat flour from wheat berries grown on the farm. Susan and Yossy will demonstrate pie decorating techniques and share their favorite fillings. Susan will give a Tart Tatin demo to demystify this special dessert that relies on good and precise technique. Then we will let you loose in the kitchen to make your own pies to take home. We will enjoy savory galettes for lunch before sending you all home with fresh pies and fresh confidence for the holiday season.
Baking Lessons - We will each demonstrate our favorite pie crust techniques both by hand and using a food processor, and show you how we use them in sweet and savory treats all season long. We’ll cover the basics, like proper rolling technique, how to use a French rolling pin, how to keep your dough at the right temperature, how to pick up dough to transfer it, and so much more! We’ll show you blind baking techniques, decorative pie crusts, and traditional lattice topped pies. Then we will let you loose in the kitchen to bake your own pie or galette to take home. You will receive one-on-one instruction from each of us.
Farm Visits - Fall in the Northeast is a beautiful and abundant time in the orchards and fields. We will visit a local pick-your-own apple orchard for perfect baking apples, have dinner at Amber Waves, and stop by Quail Hill Farm for greens and herbs to make into savory galettes.
Fresh Seasonal Meals - We will gather together around the table for one breakfast, two lunches, apertivo hour, one dinner, and snacks along the way all made from fresh local ingredients.
Photography and Styling - While this isn’t a photography workshop specifically, we will all want to share our creations so we’ll spend a bit of time photographing our beautiful work to share on social media and chatting with Julie Resnick of @thefeedfeed, who will join us for a meal.
All skill levels are welcome. This will be a perfect opportunity to enjoy fall on Eastern Long Island and polish your skills so you feel confident in your holiday pie baking and pie-making skills.
Transportation to the workshop and lodging is not included. We have identified a few local hotels and inns for the weekend. See list below.
When: October 14-15
What: 2 days of baking, tasting, harvesting, learning
Number of participants: 8
Two (2) lunches, one (1) dinner, one (1) breakfast, and snacks along the way
Baking lessons and ingredients
Pie to take home
What's not included:
Transportation to and from the workshop
Lodging during the workshop
Meals when you’re not with the group
Any activities or items not listed above
Please be sure you can attend before booking. All payments are non-refundable. We reserve the right to cancel the workshop based on low attendance. In this case all payments will be refunded. This will be determined 3 weeks before the date of the workshop.
East Hampton House (226 Pantigo Road, 631-324-4300)
(most hotels have a two-night minimum, but East Hampton House will do a single night)
434 on (Main 434 Main St. 631-604-5765)
(in town, so walking distance from LIRR station or Hampton Jitney stop, 2 night minimum)
Gansett Green Manor (273 Main St 631-267-3133)
(in town, so walking distance from LIRR station or Hampton Jitney stop, 2 night minimum, but may be flexible. Perfect for two people traveling together as they have many suites. Charming property)
If you are looking for a super luxurious getaway, there is also the Inn at Windmill Lane (23 Windmill Lane 631-267-8500) $$$
Air BnB (many options available)
Note: If you do not have a car, we can shuttle people if you are staying in the town of Amagansett. Susan’s home is 5 minutes from the center of Amagansett (Uber is also available)