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Bring the Kids: Cookies with Unusual Flours

Culinary Arts

Bring the Kids: Cookies with Unusual Flours

Come play in the kitchen with Anne Willhoit as you work with different whole grain flours.

Member

$90.00 (any noted materials fee included)

Guest

$115.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Tue, 11/11/2025 12:00 PM - 2:00 PM

Tue, 11/11/2025

See additional date options »




Type:
Class, Family Friendly, No Prerequisite

Location:
Culinary Art

Interests:
Baking

About

November 11 is a school holiday! Take a break, and bake with the kids.

Each registration includes a spot at a station for one adult and one or two children — ages 6 and up are welcome.

Cookies can be a great snack if they're made with heartier ingredients. Come play in the kitchen with several different whole grain flours.

On the menu:

  • Righteous chocolate chip cookies using a balanced blend of barley, whole wheat, and rye flour. Nuts and chocolate chips optional.
  • Rye jam cookies using rye and almond flour and your favorite jam

Through these original recipes, we'll also learn techniques that can take your cookie baking to the next level — including creaming and shaping. 

Participants will take cookies home as well as a recipe packet with even more whole grain choices to bake at home.

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (butter), eggs, tree nuts, and wheat.

 

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

Materials

$20 Material Fee

Class Policies


Close toed shoes and hair ties, please.

BARN Policies

Instructors or Guides

Anne Willhoit

Anne is a teacher, food writer, photographer, and enthusiastic baker. For almost ten years, she wrote the biweekly From Scratch column for the Kitsap Sun and now freelances for various magazines, including Edible Seattle and PNW Bainbridge. She tries really hard to only make one big kitchen mess per day but rarely achieves this goal. She likes to collect and play with recipes and is always grateful for the seasonal bounty that our island provides. Anne has been involved with BARN since the beautiful kitchen and concept was just a mere gleam in the founding committee's eye and leans on her teaching background to present classes that are casual, hands-on, and build community. Follow her food journey and maybe learn a few things on Instagram @aawillhoit.

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