Danish Kringle Class

Originally shaped like a knotted pretzel, traditionally, Kringle can be formed into an oval or a rectangle.

Bake along with Flour Pot pastry chef, Gina Guth. This class features a technique for making layers of pastry dough that is then filled with a variety of fruit, nut and/or candy flavors.

Class participants make and take home their own rectangular 10" Kringle and the recipes.

Individual baking stations provide appropriate social distancing to keep students safe. When you arrive, your station will be all set up for you so that all you need do is show up and have fun!