Classes

2025

Baking Classes at The Tiny Kitchen

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

October

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Pie Basics Adult Hands On October 7, 2025 6 – 8:30P TTK Home Space $70 Register here

Start your pie journey with The Tiny Kitchen! A good pie is all about the crust. Learn how to achieve a flaky dough by hand or by machine. We’ll cover types of flour, temperature of water, mixing techniques and how to roll. You’ll transform dough into a 9-inch Mixed Berry or Apple pie to bake at home.

Hearty snacks and beverages provided, and yes, we’ll sample pie!

Menu: Classic Pie Dough, Mixed Berry OR Fall Apple Pie

Meat optional; contains dairy and gluten.

Registration is limited

November

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Dough Basics Hands On Saturday November 1, 2025 10A-1P. TTK Home Space $75 Register here 1 seat left!

End the year by taking time to learn how to handle yeasted and non-yeasted doughs. In this class you will mix, knead, rise and shape yeast dough. You’ll form dough into pizza and foccacia. Additionally, you’ll mix and handle pie dough, learning the importance of temperature and quick handling. You learn the different types of flour and why they make a difference. Finally, you’ll eat pizza, taste focaccia and enjoy a delicious galette!

Contains dairy, gluten and optional meat.

Menu: Margherita Pizza, Simple Foccacia, Apple Crostada

Registration is limited

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Bread Camp Adult Hands On Friday November 7 2025 6P – Sunday November 9, 2025 1P. Camp is held at our TTK Home Space. $400. Ticket price is for one student, but is transferable. Register here 1 seat left!

Immerse yourself in the sourdough process!

Bread Camp is a weekend sourdough experience, taking you from feeding and maintaining a sourdough starter, through baking loaves made by your hand, all in the Tiny Kitchen’s humble home space.

Friday 6-8PM: Introduction to sourdough and sourdough starters.

Saturday 10AM-4PM: Mixing dough for 4 loaves, stretching/folding, pre-shaping and shaping your loaves. During dough rest periods, we’ll discuss differences in flour, why gluten is important, ideal dough temperatures, how to adapt to more whole grains, how to incorporate other ingredients in your bread, what to watch for in your dough, and more! Your loaves will rest overnight in the fridge.

Sunday 10A-1P: Scoring and baking your loaves. Final thoughts.

Snacks and beverages will be provided, as well as lunch on Saturday.

Registration is limited

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Holiday Pies Adult Hands On November 16, 2025 10A-1P TTK Home Space $80 Register here 1 seat left!

Enjoy learning to make pie variations for the holidays! In this class you make classic pie dough, then we’ll put together Apple Cranberry Pie, Pumpkin pie, Chocolate Cream Pie with Cocoa Nib Crust, and finish with petite Apple Hand Pies. As a bonus, Lisa will talk you through Roasted Vegetable Pot Pie, which is excellent as is or with leftover turkey. You’ll have little pies to take home after sampling everything!

Menu: Classic Pie Dough, Apple Cranberry Pie, Pumpkin Pie, Chocolate Cream Pie with Cocoa Nib Crust, Petite Apple Hand Pies

Meat optional; contains dairy and gluten.

Registration is limited

December

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Holiday Cookie Workshop Adult Hands On December 6, 2025 10A-1P TTK Home Space $85 Register here

Lisa grew up in a family that took holiday baking seriously. Big holiday bakes are most fun with a group of like-minded folks, and that is what this workshop will be. We’ll use all the mixers, all the ingredients (the same Lisa uses for market baking), and many of the tools to create an impressive array of treats. Expect to take home a serious box of your holiday treasures!

Menu: Pepparkakor (Swedish Ginger Snap), Lemon Spritz, Grandma’s Raspberry Filled Cookie, Swedish Tea Cake, Jammy Thumbprints and Chocolate Mint Sandwich Cookies.

Contains dairy and gluten.

Registration is limited

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2026

Look forward to more classes starting in February 2026. We’ll have Sandwich Loaves, Winter Fika and more!

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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.