French pastry but... you guessed it, gluten-free! Have you been eyeing eclairs? Are you tormented by tartelette? Do you long for layered cakes? In this class we will explore 3-4 traditional French desserts but make them gluten-free (and nut-free/dairy-free upon request!). Pastries to include éclairs, madeleines, and berry tartelette.

What to expect:

• Instruction including demo and hands-on time mixing, baking, and finishing pastries

• Each student will sample and take home their own creations

• All recipes shared in class, and emailed after class

• Sparkling water and tea provided, wine & beer available for purchase.

• Class can be nut-free/dairy-free upon request. Please contact us prior to signing up if needed.

About our Instructor:

Erica von Trapp is a Paris-trained, Portland-based chef, recipe developer, and food stylist. After working in James Beard award-winning and nominated restaurants in Portland and New York, she moved to Paris to cook at the Michelin-starred Le Pur restaurant under Jean-François Rouquette and also obtain her advanced degree in both pastry and cuisine from Le Cordon Bleu, Paris. After returning to the States, her career took a pivot as she found herself hosting a cooking show for the Tastemade Network specializing in gluten and allergy-free cooking, and then diving into food media as a food stylist. Erica currently works with many national and local brands as a food stylist for their print and visual media and loves to cook for her friends and family at home. Her specialty is French technique and fresh, seasonal creative cooking. As someone who has severe allergic responses to nuts and corn and a strong gluten intolerance, she specializes in making all things delicious allergy-free and still... delicious! She is based in Portland, OR, where she lives with her partner and cat she got in Paris.