Where the Francophiles of Indy Meet
Our first class, to be taught by Renaud Sicard, features the Sauce Bechamel in Bouchee a la Reine and Gratin Dauphinois! Thanks to our enthusiastic membership, this class has already filled!
Our next class will be taught by Albert Rene Trevino of “Rene’s Bakery” and will feature pate a choux (with two varieties–profiteroles and gougeres). It will take place on Wednesday evening, December 4 from 6:30-8:30 at Indy’s Kitchens located at 2442 Central Avenue. The class will cost $45 for members/$55 for non members. We still have some space available in this class, so if you are interested in joining us, you may contact us at: email@example.com.