Welcome to The Pastry Brush. We make artisan breads and desserts with only the finest ingredients. When ever possible, organic dairy products, cage free chicken eggs, high quality couverture chocolate, unbleached King Arthur flour, and fresh, locally grown produce are used to make our pastries. No artificial ingredients or chemicals are used. The Pastry Brush offers a variety of scones, biscuits, breads, mousse, cakes, and tarts for breakfast or dessert. We make baked goods for restaurants as well as private clients. All items are made to order. Gluten-free cakes and other items are available. Please see Our Specialties Page for more information.

2012 CLASSES

Monday, February 13: White wines off the beaten path:
Tired of over oaked chardonnay from California? You won't find any in this class! Try three whites $12 or under from different parts of the world that are exceptional values, but wines you are probably never tasted before. Learn about the regions, climates, and wine making practices that make these wines so versatile. We'll make and enjoy easy dishes for entertaining that pair well with each as well as discuss the proper wine tasting process. This class will be offered in my home kitchen. This class is full.

Wednesday, February 22: White wines off the beaten path:
Tired of over oaked chardonnay from California? You won't find any in this class! Try three whites $12 or under from different parts of the world that are exceptional values, but wines you are probably never tasted before. Learn about the regions, climates, and wine making practices that make these wines so versatile. We'll make and enjoy easy dishes for entertaining that pair well with each as well as discuss the proper wine tasting process. Menu: Proseco with goat cheese and pine nuts pizza, Albarino with baby greens and fig dressing, and Torrontes with fish tacos. This class will be offered at Western Reserve School of Cooking. 6:30-9:30, $70

Thursday, April 26: A Taste of Italy
Tour some of Italy's wine regions by experiencing three different reds made in very diverse styles. Learn about the regions, climates, and wine making practices that make these wines so memorable. We'll make and enjoy three easy dishes that pair well with each as well as discuss the proper wine tasting process. Menu: Dolcetto with fusilli with artichoke hearts and parmesan cream, Montepulciano d’Abruzzo with Red-wine spaghetti with walnuts and parsley and and Amarone with Dark chocolate brownie cake. This class will be offered at Western Reserve School of Cooking. 6:30-9:30, $70

Sunday, April 1: Easter Brunch
Make and enjoy eating a deliciously simple Easter brunch made with fresh seasonal ingredients without having to spend hours in the kitchen! Bacon and sour cream deviled eggs; roasted boneless leg of lamb; savory portabello bread pudding; asparagus with orange sauce; French peas and lettuce; chocolate hazelnut cake. This class will be offered at Western Reserve School of Cooking. 1:30-4:30, $70

Monday, April 2nd: Gluten Free Weeknight Family Meals Part I:
Gluten free meals don’t have to be time consuming. Stop making separate gluten free dishes and learn to cook quick and easy meals that the entire family will enjoy. At the end of the class we will sit down to a fabulously simple wheat free meal together. Asian inspired and gluten free orange glazed flank steak with vegetables over rice, sesame peanut butter noodles with pea pods and chicken, coconut chocolate drops. This class will be offered at Western Reserve School of Cooking. 6:30-9:30, $70

Monday, April 16: Gluten Free Weeknight Family Meals Part II:
Gluten free meals don’t have to be time consuming. Stop making separate gluten free dishes and learn to cook quick and easy meals that the entire family will enjoy. At the end of the class we will sit down to a fabulously simple wheat free meal together. Nut encrusted fish, herb roasted potatoes, sautéed spring peas and tomatoes, rice pasta with ricotta cream sauce and bacon, baked apples with raisins and cranberries. This class will be offered at Western Reserve School of Cooking. 6:30-9:30, $70

Sunday, May 6: Phyllo Workshop:
Working with phyllo pastry is not as hard as it might seem. Given the right techniques and a tender touch you can create all kinds of great appetizers, main courses and desserts. In this class you will have the opportunity to work with fresh phyllo provided by Athens Foods right here in Cleveland. Spanikopita (spinach, feta and phyllo triangles); tomato cups; stuffed chicken; apple strudel; and honey walnut baklava. This class will be offered at Western Reserve School of Cooking. 1:30-4:30, $70

A SAMPLE OF THE AVAILABLE DESSERT AND BREAD CLASSES

Chocoholics Unite

Whoever said that diamonds are a girl’s best friends had it all wrong! As far as this girl is concerned, I’ll take a well made bar of bitter dark chocolate over a useless mineral any day! Pair that chocolate with a full bodied red wine and you’ll experience heaven on earth. In this class we will enjoy that full bodied red while learning how to incorporate the intense flavor of dark chocolate into a number of baked goods such a rich, dense chocolate bourbon cake and light, fluffy chocolate soufflé. Please bring an apron and a large plastic container so that your creations can travel safely home (if you can manage not to eat them on the way).

Brioche Bread for Beginners

Brioche is flaky, buttery delicacy from France that is Jennifer’s favorite bread. Brioche is a versatile dough that can be served during breakfast, lunch, dinner, or dessert, using both sweet and savory ingredients. Brioche is elegant enough to serve for a special holiday and irresistible enough that you will want to make it all the time. In this class you will learn a time saving technique to make a classic, Swiss brioche, as well as a number of flavor variations. Please bring an apron and a large plastic container so that your creations can travel safely home.

Make Ahead Desserts for the Holidays

The secret to good entertaining is to prepare as much as possible in advance so that you can enjoy
your guests, rather than spending time in the kitchen. In this class you will prepare and take home three desserts that freeze easily, but taste like they took all day to prepare! Menu: apple strudel, mousse, tidings
torte.

Bread Basics

Learn how to make three versatile bread doughs that will yield flavorful pizzas, chewy bagels, and soft buttery rolls. This class will teach you time saving techniques that use ingredients that are readily available in your local supermarket. Discover the different types of flours and yeasts from which to choose and practice shaping techniques that will give your baked goods a professional look.

Happy baking,

Jennifer Brush