Your favorite holiday tradition is back! Join Boston’s own award-winning pastry chef, Joanne Chang, and Flour Bakery as we go step by step with Joanne to create her own confectionary creations.

During the event, Joanne will share baking tips as she demonstrates how to make Flour Bakery + Cafe’s famous Oreo-style cookies in your home kitchen. You will also have the opportunity to ask her some of your own baking questions.

This event is fun for the whole family!

For $150, you will receive a baking kit for 16-18 Oreo-style cookies and an exclusive Zoom link to access the one-hour virtual baking class led by Chef Chang, the renowned pastry chef and founder of Flour Bakery.

This baking kit includes: sugar, vanilla paste, semisweet chocolate chips, all-purpose flour, cocoa powder, baking soda, kosher salt, and confectioners' sugar.

To buy separately: 3 sticks of butter, 1 large egg, milk

Tickets are limited and guests must register before Monday, January 8, to secure a spot in this deliciously fun and engaging baking event! 

PLEASE NOTE THIS KIT CANNOT BE SHIPPED TO A P.O. BOX.

This event will be hosted by WCRB's Morning Program Host & Radio Producer, Laura Carlo.

How it works:

This virtual event will take place via Zoom Webinar. Zoom is free to the public but requires a computer download. You can download Zoomhere.

--

Captions will be provided for this event using the Zoom Automated Speech Recognition (ASR) Transcription feature. Zoom’s Live Transcription service allows participants to see automatically generated captions and transcriptions of spoken audio in real time during a meeting or webinar. If you would like to request an accommodation or have questions about digital access for this event, please email info@wgbh.org.

If you have questions or can no longer attend, please contact Audience and Member Services Department. Audience and Member Services can be reached during regular business hours M-F, 9am-5pm at 617-300-3300 or via email: info@wgbh.org.

Amy makes Julia Child’s French-style hamburgers, complete with a special red wine aioli and goat’s milk cheese from Maine.

Amy Traverso makes bouillabaisse New England-style, with local halibut and shrimp, bay scallops from Nantucket and Prince Edward Island mussels.

Bitter greens—such as frisée, endive, radicchio, escarole, and arugula—paired with a rich dressing are an ideal counterpoint for this flavor-filled salad.…

Milk Street turns a low-cost cut of roast into an impressive holiday meal with this recipe. The secret? A sweet puree of prunes—which are high in…

This simple yet robust Turkish soup is rich with flavor thanks to the lemon and tomato. It gets its pleasantly thick body from red lentils, which soften…

This surprisingly simple white pizza recipe from Milk Street becomes a flavor-packed showstopper thanks to its creamy sauce of fontina and parmesan…

Sicily is known for its pistachios, so it's no surprise that the colorful, subtly sweet nuts feature heavily in the region's desserts and savory dishes.…

This Trapanese pesto recipe from Milk Street is made with tomatoes and almonds, the latter a nod to Sicily's Arabic heritage. It's a refreshing and tasty…

Milk Street's recipe for Turkish-style scrambled eggs (Menemen) combines traditional Turkish flavors with poblano chilies, which are Mexican in heritage,…