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Panaderia: Mexican Bakery Classics with Chef Gino Garcia

Join cookbook author Gino Garcia and make three iconic Mexican sweet breads: polvorones, marranitos, and besos.

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Panaderia: Mexican Bakery Classics with Chef Gino Garcia

Panaderia: Mexican Bakery Classics with Chef Gino Garcia

Join cookbook author Gino Garcia and make three iconic Mexican sweet breads: polvorones, marranitos, and besos.

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Registrations Closed

About

Make three different doughs, shape and decorate, and bake three iconic breads of the Mexican bakery. You'll learn firsthand what makes Mexican sweet breads unique in the pastry world, their cultural significance, and why neither children nor adults can resist them at the panadería. 

On the menu 

  • Polvorones: A crumbly, pecan shortbread cookie dusted with powdered sugar.
  • Marranitos: A soft, pig-shaped, gingerbread-like cookie made with Mexican unrefined brown sugar, cinnamon, and more warming spices. 
  • Besos: A cookie-and-strawberry-jam sandwich decorated with coconut flakes. 
  • We'll also prepare either a Chocolate de agua (a warm Mexican chocolate beverage made with water) or a Mexican Cafe de Olla (spiced coffee) to enjoy with your freshly baked creations. 

Details

BARN’s kitchen facility regularly uses ingredients known to the FDA as major allergens. This class will use milk, eggs, tree nuts, wheat.

Details

A $15 materials fee, included in the price of the class, covers all ingredients and supplies.

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes in the studio.
  • You must be registered for the class (no drop-ins).
Instructor
Gino Garcia

Gino is a trained chef, culinary educator, and author of Disney Pixar’s Coco: The Official Cookbook. Gino’s style of cooking is inspired by his familial roots in Mexico and his upbringing in the agricultural regions of California’s Central Valley. Currently based out of Seattle, he enjoys hosting pop-up events celebrating regional cuisines of Mexico and Latin America, teaching cooking classes, and building community through food and storytelling. When he’s not teaching, he is busy spreading the gospel of his chef-created, glitter-infused chile salt brand, Salecito, which features lesser-known Mexican ingredients and flavor combinations that glam up snacks and beverages. Before entering the cooking world, Gino worked as a consultant in the public health sector focusing on issues related to improved nutrition, food access, healthcare, and disease prevention in immigrant and BIPOC communities.

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