Note: This camp runs from Monday 6/28 to Friday 7/2, from 9 am to 12 pm. One ticket purchase provides admission for every day of camp.

Breakfast pastries date back to the early years of European baking and have made their cultural impact here in the United States. Your Jr. Chefs ages 7-11 will be learning about the history of many of the popular breakfast pastries found today, as well as different techniques such as deep frying, baking, and dough making.

6/28: Muffins & Banana Bread

6/29: Pop Tarts & Cream Cheese Danish

6/30: Turnovers & Sticky Buns

7/1: Scones & Biscuits

7/2: Family Showcase- Apple Fritter

Instructor: Stephanie Paoletti

Note: Campers are encouraged to bring a snack and water.

COVID Note: Campers will be required to wear masks and have daily temperature checks.