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Plum & Honey   |    117 9th Street Suite 120   Brooklyn, NY 11215

©2019 Katie Rose LLC

Upcoming Classes

French Pastry, 2/27 6:30pm
We're making profiteroles, eclairs and cheese-filled gougeres from scratch in this Pate a Choux extravaganza! Get ready to become a French pastry pro by the end of class, and leave with a box full of goodies!

Sign up now through Coursehorse by clicking the link below!
Cannoli Class, 2/28 6:30-8:30pm
Get ready to become a cannoli-making pro! We'll make two types of shells (a plain and a chocolate) from scratch, fry them up, and fill them with handmade fillings! Flavors include a raspberry pistachio, chocolate nutella, and classic ricotta chocolate chip.

Sign up now through Coursehorse by clicking the link below!
French Macarons, 2/29 12-2pm
Become a professional macaron maker in this class celebrating the art of French Macarons! We'll make four flavors from scratch, including a brandied cherry, lavender lemon, raspberry dark chocolate, and hazelnut espresso, all to be taken home at the end of the class.

Sign up now through Coursehorse by clicking the link below!
Bread Workshop, 3/1 1:30-3:30pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
Bread Workshop, 3/1 4:30-6:30pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
Chocolate Night, 3/4 6:30-8:30pm
Chocolate lovers unite: we're making a caramel chocolate tart, chocolate creme brulee, and rich chocolate truffles from scratch, all to be enjoyed or brought home at the end of class.

Sign up now through Coursehorse by clicking the link below!
Pie Workshop, 3/5 6:30-8:30pm
No matter what time of year, there's always a great reason to make pies. We'll be making delicious scratch-made crusts and fillings in this in-depth pie workshop. Each student will leave with a box full of mini pies and galettes made in class, including a mixed berry with lattice, key lime with a swiss meringue topping, and caramel apple galettes.

Sign up now through Coursehorse by clicking the link below!
Scratch-Made Pizza, 3/6 6:30-8:30pm
Get ready for a delicious night out with pizza recipes you'll make time and time again. From a deep dish, focaccia-based pizza to a classic thin crust, we're taking things up a notch with scratch made dough and a fantastic assortment of toppings, including handmade ricotta. BYOB and join us for a fun night of pizza making!

Book now via Coursehorse using the link below
Bread Workshop, 3/8 11-1pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
Bread Workshop, 3/8 2-4pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
St. Pat's Baking, 3/12 6:30-8:30pm
In this St. Patrick's Day themed class, we'll be making Irish soda bread, shamrock macarons, and Bailey's truffles, all to take home and enjoy!

Book now via Coursehorse using the link below!
French Pastry Techniques, 3/19 6:30p
We're making profiteroles, eclairs and cheese-filled gougeres from scratch in this Pate a Choux extravaganza! Get ready to become a French pastry pro by the end of class, and leave with a box full of goodies!

Sign up now through Coursehorse by clicking the link below!
Science of the Cookie, 3/20 6:30pm
Have you ever wondered why your cookies come out flat? What about dry? Cakey? Not properly golden brown? Too crumbly?

We'll create a sugar cookie dough, chocolate chip cookie dough, and a double chocolate dough, while mixing in fillings and adding toppings for an over-the-top cookie experience.

Book now via Coursehorse using the link below!
Bread Workshop, 3/21 11-1pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
(Sweet) Breads, 3/21 2:30-4:30pm
A great second course if you've already taken our Bread Workshop, but all students are welcome! The menu for this class includes a swirled Nutella babka, braided raspberry pastry, and fried, fluffy beignets. Bring your own coffee and get ready to bake!

To join, please sign up via Coursehorse below.
Pie Workshop, 3/26 6:30-8:30pm
No matter what time of year, there's always a great reason to make pies. We'll be making delicious scratch-made crusts and fillings in this in-depth pie workshop. Each student will leave with a box full of mini pies and galettes made in class, including a mixed berry with lattice, key lime with a swiss meringue topping, and caramel apple galettes.

Sign up now through Coursehorse by clicking the link below!
Bread Workshop, 3/28 12pm & 3pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
Doughnut Night, 3/28 6:30-8:30
We're making three types of doughnuts in this workshop, including a classic glazed yeast doughnut, jam filled ricotta bites, & chocolate baked minis. Join us for a fun-filled night of frying and baking!

Sign up now through Coursehorse by clicking the link below!
Science of the Cookie, 4/4 1-3pm
Have you ever wondered why your cookies come out flat? What about dry? Cakey? Not properly golden brown? Too crumbly?

We'll create a sugar cookie dough, chocolate chip cookie dough, and a double chocolate dough, while mixing in fillings and adding toppings for an over-the-top cookie experience.

Book now via Coursehorse using the link below!
Bread Workshop, 4/5 12-2pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
Cannoli Class, 4/5 3-5pm
Get ready to become a cannoli-making pro! We'll make two types of shells (a plain and a chocolate) from scratch, fry them up, and fill them with handmade fillings! Flavors include a raspberry pistachio, chocolate nutella, and classic ricotta chocolate chip.

Sign up now through Coursehorse by clicking the link below!
Passover Baking, 4/5 6:30-8:30pm
Get ready to impress this year with recipes for apple walnut cake, coconut macaroons dipped in chocolate, and a caramel chocolate almond tart.

Sign up now via Coursehorse using the link below!
Easter Desserts, 4/7 & 4/8 6:30pm
Easter is upon us! And what better way to get into the spirit than by making Easter themed carrot cake cupcakes, pastel French macarons, and of course, hot cross buns!

Sign up now via Coursehorse using the link below!
Bread Workshop, 4/18 11-1pm
Have you struggled making bread at home? Get ready to add homemade bread into your repertoire. Each guest will make rosemary tomato focaccia, cheesy gruyere epi bread, and sweet, brioche cinnamon buns from scratch to take home.

Sign up now through Coursehorse by clicking the link below!
Boozy Cupcakes, 4/18 6:30-8:30pm
These aren't your mama's cupcakes. BYOB and get ready to make mojito, pina colada, and Bailey's chocolate cupcakes that will knock your socks off!

Sign up now via Coursehorse using the link below!
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Feel free to BYOB to any of our classes!

To book with Groupon, please email classes@plumandhoney.com at least 48 hours before the event

with the name of the class you'd like to take, and your 8-digit voucher code. (Cake Decorating not valid for Groupon redemption)

Menus are subject to change. We ask that cancellations be made at least 48 hours in advance

in order to receive a class credit to be used on a different date. Too late to reschedule?

Invite a friend to take your place and they're sure to bring you some extra treats!