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

Discover the versatile French choux dough that is used to create impressive sweet and savory dishes that can be baked, boiled, or fried. This hands-on class learns to prepare cheesy gougères, pommes dauphine, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla bean ice cream and chocolate-caramel sauce.