Classes

Baking Classes at The Tiny Kitchen

Classes are geared for adults, but please ask about your motivated tween or teen

2026

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February

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Everything Chocolate Adult Hands On February 14, 2026 10A-1:30P TTK Home Space $85 Register here

Whether it’s Valentine’s, Galentine’s or just because you love it, join Lisa baking things with chocolate! In this class we’ll make a flourless chocolate torte, play with ganache-learning how the quantity of cream makes all the difference, we’ll brown butter and toast walnuts for cookies and make a classic cupcake from Lisa’s childhood. We’ll talk about chocolate, melt chocolate, mix chocolate and eat chocolate. You will be sent home with each menu item.

Menu: Deep Chocolate Torte, Chocolate Ganache, Brown Butter Chocolate Chip Walnut Cookies, Chocolate Cream Cheese Ribbon Cupcakes

Contains dairy, eggs and gluten.

Registration is limited

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March

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Pies & Tarts Adult Hands On March 7, 2026 10A-1:30P TTK Home Space $80 Register here

With a focus more on tarts, this class will still provide opportunity to mix, chill and handle Classic Pie Dough. We’ll use that dough to create a quintessential apple tart, a fresh fruit tart (out of season but I have to get you ready for summer!) and then go savory with a Roasted Vegetable Potpie, with or without chicken. We’ll discuss pie basics so you can create the pie of your choice for Pi(e) Day on 3/14/26.

Menu: Classic Pie Dough, French Apple Tart, Fresh Fruit Tart, Roasted Vegetable Potpie (chicken optional)

Contains dairy and gluten.

Registration is limited

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Bagel Workshop Adult Hands On March 21, 2026 10A-2:00P TTK Home Space $80 Register here

Bagels! After this class, you’ll never eat a mediocre bagel again. We’ll mix dough, shape, boil, top and bake, all while learning some of the history of this favorite food. You’ll taste the benefit of an overnight in the fridge before boiling & baking. Plan on taking home a bag of bagels, as well as dough to finish on your own.

Menu: New York Style Bagels, Same-Day Bagels

Contains gluten and optional dairy

Registration is limited

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April

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Sandwich Loaf Workshop Adult Hands On April 4, 2026 10A-2P TTK Home Space $85 Register here

A few ingredients, a bit of planning and a little technique can bring just-baked bread to your kitchen! In this class, we’ll explore preferments, mixing dough for gluten development, find out why the gluten needs to be developed, as well as why temperature is important. You will mix dough to finish at home, shape loaves to finish in class, and while we wait for things to rise, throw together some crackers.

Menu: Honey Oat Loaf, Rustic Loaf, Seedy Whole Grain Crackers

Contains gluten.

Registration is limited

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Doughnuts at Home Adult Hands On April 18, 2026 10A-1:30P TTK Home Space $80 Register here

Oh, doughnuts. These delicious treats might be a nemesis, but frying or baking at home let’s you control quality & quantity and you can impress your friends & family! In this class we’ll bake cake doughnuts, fry classic raised doughnuts, learn how to flavor these treats naturally, create glazes and finish our masterpieces for you to take home. Well discuss equipment, oils, why temperature is very important and how to customize.

Menu: Classic Glazed Raised Doughnut, Baked Vanilla Cake Doughnut, Baked Raised Doughnut, Baked Chocolate Raspberry Doughnut

Contains eggs, dairy and gluten, optional nuts

Registration is limited

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May

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Spring Fika Adult Hands On May 2, 2026 10A-1:30P TTK Home Space $80 Register here

Fika: Swedish Coffee Break. In this class, we’ll celebrate Lisa’s heritage by making Cardamom Buns, a Savory Spring Tart (that’s not just quiche by another name) and her Grandma Betsey’s Crumb Cake. We’ll mix, shape, bake & eat! Plan to take home some of everything for yourself or to share with another Fika friend. Our last class before market season kicks off.

Menu: Cardamom Buns, Spring Savory Tart, Grandma Betsey’s Crumb Cake, French Press Coffee

Contains eggs, dairy and gluten

Registration is limited

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More classes in November & December. Stay tuned!

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Our Instructor

Lisa Crawford thinks everyone should spend time in the kitchen. Growing up in the Puget Sound region, in a busy kitchen-centered home with a large vegetable garden, profuse berry patches and fruit trees close at hand, she knows where good food comes from, and that anyone can learn to cook or bake! After graduating Cum Laude in Social Sciences & K-8 Education, Lisa’s path led her through elementary school teaching, small business finance, back to her roots in the kitchen as line cook, pastry professional and caterer. Drawing from all her experiences, she started The Tiny Kitchen, a small cooking school whose mission is to empower young and old to be successful in the kitchen. Through The Tiny Kitchen and other organizations, Lisa teaches classes throughout the greater Seattle area.

Lisa’s love of ingredients keeps her seeking what’s local and amazing, through farmer’s markets, food hubs, Washington State University’s Bread Lab, class collaborations with other chef-instructors, and networking via such organizations as Fields Oceans Ranches Kitchens Stewards (FORKS), Washington Women in Food Systems and the Bread Bakers Guild of America.  When she’s not teaching, Lisa is busy bringing sourdough bread and other pastries, all made from locally-grown, locally-milled flours, to area Farmer’s Markets.

Lisa believes the best ingredients are grown locally, can be prepared simply, to be enjoyed most thoroughly as a meal, in community.