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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Fika Anytime Adult Hands On October 24 2026 10A-2P TTK Home Space $80 Register Here

Celebrate the end of market season with Lisa & Swedish Coffee Break. In this class, we’ll dive into Lisa’s heritage by making Cardamom Buns, a version of customer favorite Kuchen, 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.

Menu: Cardamom Buns, Apple Pistachio Kuchen, Grandma Betsey’s Crumb Cake, French Press Coffee

Contains eggs, dairy and gluten

Registration is limited

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Sandwich Loaf Workshop Adult Hands On November 7 2026 10A-2P TTK Home Space $80 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 and sesame seeds

Registration is limited

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Jump Into Sourdough Adult Hands On November 14 2026 10A-4P TTK Home Space $120 Register Here

In this 6-hour class you will learn the ins & outs of sourdough starter and sourdough bread. You will receive instruction on creating a starter, maintaining a starter and will go home with a starter. You will also get your hands into dough, mixing, shaping, scoring and baking, taking home a finished loaf and the dough you mixed in class. Due to the constraint of time, you will handle additional dough, other than what you mix, letting you experience each stage of the sourdough bread process. Lunch included.

Menu: PNW Country Loaf

Contains gluten

Registration is limited

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Holiday Cookies Adult Hands On December 5 2026 10A-2P TTK Home Space $85 Register Here

Gather in the Tiny’s kitchen to mix, shape, and bake a variety of holiday treats. You will try your hand with TTK favorites, plus new varieties not seen (yet!) at the market. This class is reminiscent of Lisa’s childhood holiday cookie baking day with her mom, aunt & a table piled high with cookies! You will take home a box of cookies to share or freeze.

Menu: Chocolate Sandwich Cookies, Grandma’s Filled Cookies (2 versions), Lemon Spritz, Pepparkakor, PNW Teacakes, Whole Grain Linzer Cookies

Contains eggs, gluten, dairy and optional tree nuts

Registration is limited

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Hand Pie Workshop Adult Hands On December 19 2026 10A-2P TTK Home Space $80 Register Here

In this class you’ll learn to mix the best pie dough, then use dough to create a variety of hand pies. You’ll shape circles, rectangles & half-moons, all with different fillings. Serve these petite treats when you want your guests to have choices, and when you want to pull something from the freezer that will wow everyone!

Menu: Apple Hand Pie, Mixed Berry Hand Pie, Pear Cardamom Hand Pie, Raspberry Pop Tarts

Contains eggs, gluten and dairy

Registration is limited

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Happy Holidays!

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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.