Saturday, April 11, 2026
1 pm - 4 pm
Join us upstairs in the light-filled kitchen at La Poste for this casual Spring baking class with Logan Kimsey, local baker extraordinaire!
Today, we will celebrate SPRING! with Logan as we learn all about the French art of baking macarons. During this class you’ll learn each step in detail and leave with the confidence to recreate these beautiful and dainty pastries at home. Logan will walk you through perfecting the colorful meringue base and how to create super delicious fillings using pretty spring flavors.
During class, we’ll nibble on a couple of light snacks and sip + learn about some of our favorite Spring wines while we slow down, chat, laugh and learn!
You will be also take home a little box of the things you’ve created!
A little bit about macarons:
A macaron (MACK-ah-RON) - not to be confused with the coconut confection, MACAROON, is a sweet meringue-based confection made with egg white, sugar, almond meal and often a fruit or nut flavor or color.
Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional sweet such as raspberry or chocolate to savory.
A little bit about Logan:
Logan was previously the Executive Pastry Chef at Bent Willow Baking Co. in Franklin, and she now works as a freelance recipe developer and writer. When she isn’t in the kitchen, she is likely traveling, spending time with her husband and their pets, or continuing the restoration of their 1940s cottage in Franklin.
This is a wine-included class. We apologize but due to our permit, no outside alcohol is allowed on La Poste’s property.
Please be aware of La Poste’s cancellation policy before signing up.
La Poste’s kitchen is located on the second floor of a historic building. Taking a small flight of stairs to the second story is required to access the kitchen. I apologize that this may not be ideal for everyone. Please let me know if you’re unable to attend for this reason and I will do my best to help you find a time to attend class at the Barn.
Saturday, April 11, 2026
1 pm - 4 pm
Join us upstairs in the light-filled kitchen at La Poste for this casual Spring baking class with Logan Kimsey, local baker extraordinaire!
Today, we will celebrate SPRING! with Logan as we learn all about the French art of baking macarons. During this class you’ll learn each step in detail and leave with the confidence to recreate these beautiful and dainty pastries at home. Logan will walk you through perfecting the colorful meringue base and how to create super delicious fillings using pretty spring flavors.
During class, we’ll nibble on a couple of light snacks and sip + learn about some of our favorite Spring wines while we slow down, chat, laugh and learn!
You will be also take home a little box of the things you’ve created!
A little bit about macarons:
A macaron (MACK-ah-RON) - not to be confused with the coconut confection, MACAROON, is a sweet meringue-based confection made with egg white, sugar, almond meal and often a fruit or nut flavor or color.
Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from traditional sweet such as raspberry or chocolate to savory.
A little bit about Logan:
Logan was previously the Executive Pastry Chef at Bent Willow Baking Co. in Franklin, and she now works as a freelance recipe developer and writer. When she isn’t in the kitchen, she is likely traveling, spending time with her husband and their pets, or continuing the restoration of their 1940s cottage in Franklin.
This is a wine-included class. We apologize but due to our permit, no outside alcohol is allowed on La Poste’s property.
Please be aware of La Poste’s cancellation policy before signing up.
La Poste’s kitchen is located on the second floor of a historic building. Taking a small flight of stairs to the second story is required to access the kitchen. I apologize that this may not be ideal for everyone. Please let me know if you’re unable to attend for this reason and I will do my best to help you find a time to attend class at the Barn.
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