Join a workshop
Pick your workshop: every day at 10 a.m. and 3 p.m., and at 6 p.m. Monday to Saturday. Tap + to see the pie, then Join. Zero-bake workshop: you leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
- PRICE$45–60PER PERSONDepends on the pie
- 0 °CZERO BAKERaw pie and filling, bake at home
- 8–12COMPANIONAccompanying child welcome · free, at 10 a.m. and 3 p.m.
- 2ND +−20%EXTRA PEOPLEFor each extra person
Thursday, November 12
- 10 a.m.Lemon meringueExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Lemon meringue
Shortcrust, lemon cream, meringue. The cream and meringue are made ahead: you line the crust, assemble and decorate.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Friday, November 13
- 10 a.m.TourtièreExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Tourtière
Pie crust, spiced meat filling, a pastry lid and its decorative leaf.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Saturday, November 14
- 10 a.m.Lattice fruit pieExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Lattice fruit pie
Pie crust, seasonal fruit, a hand-woven lattice top.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Sunday, November 15
- 10 a.m.QuicheExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Quiche
Pie crust, egg and cream filling, vegetables and cheese.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Monday, November 16
- 10 a.m.Apple crumbleExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Apple crumble
Pie crust, cinnamon apples, butter crumble.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Tuesday, November 17
- 10 a.m.Lemon meringueExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Lemon meringue
Shortcrust, lemon cream, meringue. The cream and meringue are made ahead: you line the crust, assemble and decorate.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Wednesday, November 18
- 10 a.m.TourtièreExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Tourtière
Pie crust, spiced meat filling, a pastry lid and its decorative leaf.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Thursday, November 19
- 10 a.m.Lattice fruit pieExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Lattice fruit pie
Pie crust, seasonal fruit, a hand-woven lattice top.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Friday, November 20
- 10 a.m.QuicheExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Quiche
Pie crust, egg and cream filling, vegetables and cheese.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Saturday, November 21
- 10 a.m.Apple crumbleExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Apple crumble
Pie crust, cinnamon apples, butter crumble.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Sunday, November 22
- 10 a.m.Lemon meringueExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Lemon meringue
Shortcrust, lemon cream, meringue. The cream and meringue are made ahead: you line the crust, assemble and decorate.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Monday, November 23
- 10 a.m.TourtièreExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Tourtière
Pie crust, spiced meat filling, a pastry lid and its decorative leaf.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab
Tuesday, November 24
- 10 a.m.Lattice fruit pieExpress about 60 min$45–60 depending on the pieMax 6 peopleJoin
This workshop’s pie
Lattice fruit pie
Pie crust, seasonal fruit, a hand-woven lattice top.
Zero-bake workshop. You leave with your pie and its filling raw, to bake at home. Some pies only need assembling with parts that are already baked.
Price depends on the pie, paid at the lab