Give a big warm welcome to Hannah Rehmer, as she shares a wealth of knowledge as a pastry chef with a bachelors degree in Baking and Pastry Arts from Johnson & Wales University. Everyone in this hands-on class will roll out a small tart dough to take home, and the class will create three sensational tarts, including lemon-white chocolate tart with lemon curd and crème parisienne garnished with dried lemons, raspberry-dark chocolate tart with dark chocolate ganache and raspberry coulis topped with fresh raspberries, plus coffee caramel tart with milk chocolate ganache, coffee caramel, and vanilla chantilly. Hannah will share some piping techniques and how to dry citrus for decor.

Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries. Enjoy savory goat cheese and roasted tomato tartlets, nectarine and raspberry galette, plus honey buns. #weekday

Join bread and pizza expert Scott Sandler, founder of two acclaimed St. Louis pizza restaurants, as he shares tips and techniques of working with yeasted doughs to create three distinct regional breads of Italy that will impress your friends and family. This hands-on class will learn to mix, knead, shape, and bake pane di Genzano - a famous rustic bread from a town outside of Rome with a DOP status (protected designation of origin) baked with a dark coating of wheat bran, focaccia Genovese - a classic favorite from the Northern region of Italy with generous amounts of olive oil and sea salt topped with herbs, plus pane di Altamura - a delicious DOP bread made from durum wheat with a unique shape made to last for weeks. Scott will share his tips for breads traditionally baked in a wood-burning oven to an easy way to make it in a home oven. #weekday