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Revolution School

Our Chef, Bri has been an instructor for dozens of different cooking courses throughout her career.   She graduated from one of the most prestigious cooking schools in America, CIA, and then went back to be a completely rounded chef by learning about pastry and bread making.  She stayed on at her pastry school, the Art Institute, to instruct new students in both pastry and savory dishes.  She will use these skills to create different classes that will range from beginner to advanced, while having fun along the way.

We will be offering classes starting this spring at our bakery location and a few at Revolution.  Most classes will range from 12-15 students and will also accommodate future junior chefs as well.  

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