Thursday, March 5, 2026
11am - 3pm
Stone-Ground Sweets with Danny Casesse
Join us in the cozy kitchen upstairs at La Poste for a beginner-friendly introduction to baking with beautiful, local, organic, stone-ground, whole grains to create delicious, and nourishing, sweets!
During this small, hands-on cooking class, Danny will guide us through using grains like Rye and Wheat to create delicious pastries, cakes and cookies. The aim of this fun and informative class will be to expand and improve on the flavors of familiar sweets by using whole grains to create something not just sweet, but nourishing!
Every participant will leave with a box of sweets, recipes, and the knowledge of how to improvise future baking projects using wholesome flours.
Throughout class, you’ll nibble on light brunch snacks and a sampling of the treats you’ve prepared together! Abby will also be on-hand to pour you sips of some of our favorite natural wines from the shop below.
A little bit about Danny:
Danny Cassese is a baker who is passionate about providing flavorful and nutritious breads and pastries. Using his Swedish background as inspiration, he uses wholesome grains and old world methods of bread baking. He prefers the slowness of hand mixing and approaches the entire process as a practice of mindfulness. His baking space is based in Sylva where he bakes for pop-ups and the Saturday farmer’s market.
We apologize, but we cannot accommodate gluten allergies for this class.
This is a wine-included cooking 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.
Thursday, March 5, 2026
11am - 3pm
Stone-Ground Sweets with Danny Casesse
Join us in the cozy kitchen upstairs at La Poste for a beginner-friendly introduction to baking with beautiful, local, organic, stone-ground, whole grains to create delicious, and nourishing, sweets!
During this small, hands-on cooking class, Danny will guide us through using grains like Rye and Wheat to create delicious pastries, cakes and cookies. The aim of this fun and informative class will be to expand and improve on the flavors of familiar sweets by using whole grains to create something not just sweet, but nourishing!
Every participant will leave with a box of sweets, recipes, and the knowledge of how to improvise future baking projects using wholesome flours.
Throughout class, you’ll nibble on light brunch snacks and a sampling of the treats you’ve prepared together! Abby will also be on-hand to pour you sips of some of our favorite natural wines from the shop below.
A little bit about Danny:
Danny Cassese is a baker who is passionate about providing flavorful and nutritious breads and pastries. Using his Swedish background as inspiration, he uses wholesome grains and old world methods of bread baking. He prefers the slowness of hand mixing and approaches the entire process as a practice of mindfulness. His baking space is based in Sylva where he bakes for pop-ups and the Saturday farmer’s market.
We apologize, but we cannot accommodate gluten allergies for this class.
This is a wine-included cooking 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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