March: Pastry & Pie Chemistry

In our scientific laboratory (a.k.a. the kitchen), students will wield the almighty scientific method to unravel the secrets of proteins and fats. The amalgamation of flour, water, and butter yields a symphony of textures—crunchy, tender, flaky, and downright heavenly. So, my fellow pastry explorers, let’s don our aprons, grab our rolling pins, and embark on this delectable quest!