Learn to make traditional American pies, biscuits, and baked goods using Colorado-grown wheat, Palisade peaches, and other local ingredients
American pie-making sits at the intersection of culinary heritage, seasonal ingredient celebration, and practical baking technique — and Colorado adds a distinctly regional dimension through its use of Palisade peaches from the Western Slope, Colorado-grown wheat varieties, and other state-specific ingredients that anchor classic American baking recipes in the Front Range's agricultural landscape. This 2.5-hour hands-on class teaches participants the foundational techniques behind American pie crusts, biscuits, and seasonal baked goods using Colorado-grown ingredients under the guidance of an experienced baking instructor. The class begins with pie crust fundamentals — fat selection, hydration, cold temperature discipline, and the lamination technique that produces the flaky layers that distinguish a properly made American pie crust from a commercial substitute. Participants then work through filling preparation, which varies by season: Palisade peach pie in late summer, spiced apple or pear during autumn, lemon chess or strawberry-rhubarb in spring, and rotating custard or chocolate cream pies during winter months. Alongside pie production, the class introduces American biscuit making — the butter-enriched quick bread that serves as a platform for Colorado honey, seasonal jams, and locally sourced cream. Throughout, the instructor contextualises each recipe within the broader arc of American baking tradition, explaining which techniques derive from European settler heritage and which have been adapted through the ingredient realities of the American West. Colorado-grown hard red wheat flour is used throughout the class, demonstrating the flavour difference between artisan and commodity flour. Class sizes are kept small to allow individual coaching at each baking station. The price of $75 covers all ingredients, equipment use, and tasting of the finished products. Participants take home their completed baked goods at the end of the 2.5-hour session. No prior baking experience is necessary — the instructor scaffolds techniques from basic to intermediate throughout.
Highlights
- Hands-on pie crust technique covering fat selection, hydration, and lamination for a perfectly flaky crust
- Seasonal Colorado fruit fillings — Palisade peaches in summer, spiced apple in autumn, and rotating options year-round
- American biscuit making using Colorado-grown hard red wheat flour and local butter
- Participants take home their completed pies and biscuits at the end of the 2.5-hour session
Tips for visiting
- Book around late July through September to work with Palisade peaches, Colorado's most celebrated baking ingredient, at peak season.
- Wear comfortable clothing that can withstand flour dusting — aprons are provided, but flour travels.
- Bring a reusable container or bag to carry home the pies and biscuits produced during the class.
- Gluten-free alternatives may be available; confirm at the time of booking so the instructor can source appropriate flour in advance.
Frequently asked questions
Is baking experience required?
No. The class is designed for all skill levels, with the instructor providing step-by-step guidance for every technique from crust-making to filling preparation.
Do participants keep what they bake?
Yes. All pies and biscuits made during the class are the participant's to take home. Bring a container or bag, as basic packaging may not always be provided.
What ingredients are used?
Colorado-grown wheat flour, local butter, and seasonal Colorado fruit fillings are the primary ingredients. Specific fillings vary by season and class date.
Can the class accommodate gluten-free participants?
Gluten-free pie crust and biscuit adaptations may be available; confirm at the time of booking to allow the instructor to source appropriate ingredients in advance.