Classes

2024

Baking Classes at The Tiny Kitchen

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Bread Camp! The next camp will be mid-November but dates are not yet set. Camp is held at our TTK Home Space. $400 Registration will open mid-September

Immerse yourself in the sourdough process!

Bread Camp is a weekend sourdough experience, taking you from sourdough starter all the way through baking loaves, 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!

Classes with PCC

Bakeshop Favorites PCC Adult Hands-on Saturday March 2, 2024 10A-12:30P Bothell PCC $80 Register @PCC (see other dates/locations here)

Lisa chose customer favorites from The Tiny Kitchen Farmers Market sales for this menu. The fruits and jams are customizable and the shortbread is really yummy. Let’s bake!

From PCC: Indulge your sweet tooth in this delightful pastry-making class where you’ll craft irresistible treats with a modern twist. Elevate your baking skills as you learn Lisa’s secrets behind each delectable creation, from the flaky layers of the pop tarts to the perfect balance of sweetness in the scones. Unleash your inner pastry chef and savor the joy of baking these artisanal delights.

Vegetarian; contains dairy and eggs.

Menu: Jammy Pop Tarts, Strawberry Vanilla Sugar Scones, Whole Grain Shortbread with Cocao Nibs

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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.