How it works
What happens at the lab, from arrival to departure, the hygiene rules everyone follows, and how we adapt your pie to your diet or allergies.
Step by step
Your workshop, step by step
Express workshop at 10 a.m. and 3 p.m.: about 60 minutes. Themed evening at 6 p.m.: about 90 minutes.
Nº 01
Arrival
Arrive 5 to 10 minutes early. Leave your things in the space provided: only what you need stays on the bench.
Nº 02
Hands and apron
Everyone washes their hands and puts on the disposable apron and hair cover provided.
Nº 03
Introduction
Your host presents the pie of the day, its ingredients and allergens, then the protocol.
Nº 04
The crust
You roll out the dough and line your pan.
Nº 05
Filling and topping
You measure the filling and add the topping. Some pies only need assembling with parts that are already baked.
Nº 06
Boxing up
Your raw pie and filling go into their box, with storage and baking instructions.
Hygiene
The lab’s hygiene rules
We handle raw food, sometimes including eggs and meat. These rules apply to every workshop, no exceptions.
The lab follows MAPAQ food hygiene and safety standards (Québec’s Ministry of Agriculture, Fisheries and Food).
What we do
- Work benches cleaned and sanitized before and after every workshop.
- Utensils, pans and bowls washed at high temperature after each use.
- Ingredients kept in the fridge until they are used.
- Disposable aprons and hair covers provided to every participant.
- In some cases, single-use utensils that are recyclable.
- Separate boards and utensils for raw meat.
- Ingredients and allergens of each pie displayed.
What you must do
- Wash your hands when you arrive, after blowing your nose and after touching raw meat or eggs.
- Wear the apron and hair cover provided.
- Recommended: remove rings and bracelets. It isn’t required, since you are making your own pie.
- Don’t taste raw mixtures, especially those with eggs, raw flour or meat.
- If you are sick (fever, vomiting, diarrhea), stay home: write to us and we will move your spot.
- Tell your host about any cut or burn: there is a first-aid kit on site.
Dietary needs
Vegetarian, halal, allergies: everyone gets their own pie
Each participant makes their own pie. So we can adapt the ingredients person by person, in the same workshop, as long as we know ahead of time. Tell us your diet or allergy when you book: we will confirm what is possible before the workshop.
Vegetarian
Savoury pies come in a meat-free version: vegetables, cheese or eggs replace the meat filling. Ask for it when you book.
Halal
For meat pies, we provide halal meat on request, or the vegetarian version. Tell us when you book.
Allergies
The lab handles gluten, eggs, dairy and tree nuts. We adapt the recipe when we can, but we cannot guarantee a total absence of traces. For a severe allergy, write to us before you book.
How we prevent cross-contamination
- Single-use, recyclable utensils whenever possible.
- Separate, labelled utensils, boards, bowls and tools: one set for meat, one for vegetarian, one for allergies.
- Ingredients for special diets are stored apart and brought out only for the person concerned.
- A person with a restriction works at a spot cleaned just before, with their own utensils from start to finish.
- Their pie is boxed separately, with their name and diet on the box.
After the workshop: storage and baking
- Put your pie in the fridge (4 °C or less) as soon as you get home.
- Bake it within 24 hours.
- Meat pie: the filling must reach 71 °C in the centre (74 °C for poultry). Check with a thermometer.
- Follow the baking time and temperature given with your pie.
FAQ
Frequently asked questions
Do I need to know how to cook?
No. Your host for the day explains every step. Beginners are welcome.
What should I bring?
Nothing. Ingredients, equipment, apron and a box to take your pies home are provided.
How long is a workshop?
The express workshops at 10 a.m. and 3 p.m. take about 60 minutes: we aim for one hour, without rushing you. The 6 p.m. themed evenings take about 90 minutes.
Are the pies baked at the lab?
No, it’s a zero-bake workshop. You leave with your pie and its filling raw, in their box, and bake them in your own oven at home. Some pies only need assembling with parts that are already baked.
When are the workshops?
Every day at 10 a.m. and 3 p.m. Monday to Saturday, a themed evening at 6 p.m.
Do I need to book?
Not for the 10 a.m. and 3 p.m. workshops: you can drop in if spots are free. Booking guarantees your spot. The 6 p.m. themed evenings are by booking only.
How many people per workshop?
Six at most, so your host can help everyone. And the workshop runs even with a single participant: your booking is never cancelled for lack of people.
How much is a workshop?
The price depends on the workshop’s pie. It shows next to each workshop, before you confirm your spot.
Are there discounts?
Yes. In the same booking, every spot from the 2nd one costs 20% less.
Who leads the workshops?
Amateurs, not chefs. People who love making pies and want to share their formula.
Can I lead a workshop?
Yes. Any participant can offer to lead a workshop, and their pie is then free. Write to us to offer.
I have no one to watch my child. What can I do?
Bring them along. At 10 a.m. and 3 p.m. workshops, each participant can bring one child aged 8 to 12 for free. The child stays with you and helps; they don’t make their own pie. Tell us when you book. No accompanying children at 6 p.m. evenings.
Can children make their own pie?
Yes, with their own spot, in the Family workshop, with an adult.
I’m vegetarian or eat halal. Can I take part?
Yes. Everyone makes their own pie: tell us your diet when you book and we will have the right ingredients. See “Dietary needs” higher on this page.
I have an allergy. What should I do?
The lab handles gluten, eggs, dairy and tree nuts. Tell us about any allergies when you book. We will tell you what is possible before we confirm your spot.
Can we book for a group?
Yes. Request a quote on the Groups page.