Cooking Class: Baking With Little Chefs

Get the little ones in on the baking magic in this in-person cooking class from Chef Crys. Mini-chefs can learn to conquer the kitchen while creating tasty baked treats they're sure to love! Your budding bakers will delight in creating their own easy pretzel bites by mixing Greek yogurt with self-rising flour. Then, they'll thrill to whip up a slithering snake cake flavored with Nutella and a bake batch of donut holes rolled in sweet cinnamon sugar. 

Kids need to be accompanied by an adult for this class; adults required to purchase tickets in addition to kids.


Pretzel Bites

With Greek yogurt, self-rising flour and unsalted butter

Nutella Snake Cake

With puff pastry, egg yolks and unsalted butter

Donut Holes

With unsalted butter, cinnamon, sugar and biscuit dough

  • Minimum Guests 2
  • Maximum Guests 20
  • Event Duration 2.5 hours
  • Activity Level
    Activity Level
  • LabelsKids, Group, Beginner, Fun, Baking

Classpop! Guest Reviews for other experiences with Chef Crys

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03 Sep 2023

My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it

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05 Aug 2023

It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.

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30 Jul 2023

Awesome class! Super engaging, fun, and educational. Not to mention great pizza

$ 85 Per person

all-inclusive: 2.5-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Crys
Chef Crys Verified chef

Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of  organic cooking and transitional eating, priming her teaching skills for leading cooking classes. 

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