Instructor: Katie Fuller

Biography: Katie is a graduate of the Baking and Pastry Program at the California Culinary Academy in San Francisco. Prior to moving to Bend, she served as the head pastry chef at Macrina Bakery in Seattle where she published recipes in their cookbook and was invited along with the owner of Macrina to cook at the James Beard House. Katie has been a Baking and Pastry instructor with COCC Continuing Education since January 2015.

Classes by this instructor

Bread Series: Quick Breakfast Breads

Learn how to make your own chewy bagels and buttery tender biscuits that would make a southerner proud! Please note: The kitchen is not gluten or peanut-free. Please note: The kitchen is not gluten or peanut-free.
Tuesday, August 26, 2025 | 9:00am-3:30pm PDT | Bend

Pastry Full Series 2: Pastries

Join Chef Katie and learn to perfect your pastries. First session will cover delicious Parisian P�te � choux, and the second session will cover flaky homemade puff pastry. Assorted sweet and savory fillings will round out your perfect pastries. Take the series of two classes at a discounted rate, or sign up for either of the single session topics. Please note: The kitchen is not gluten or peanut-free.
July 22-29, 2025 | 9:00am-3:30pm PDT | Bend

Pastry Series 1: Flaky Pie Dough

Learn the art of making the perfect, flaky pie dough. Create delicious savory and sweet galettes, using seasonal fruits and vegetables. Please bring an apron, knife, snack, and take-home containers for your tarts. Please note: The kitchen is not gluten or peanut-free.
Tuesday, August 19, 2025 | 9:00am-3:30pm PDT | Bend

Pastry Series 2: Fun with Puff Pastry

Learn to make your own puff pastry the quick and easy way, no more using the expensive frozen supermarket kind! We will use our flaky buttery puff pastry to make a delicious assortment of sweet and savory treats, including palmiers and cheese twists. Please note: The kitchen is not gluten or peanut-free.
Tuesday, July 29, 2025 | 9:00am-3:30pm PDT | Bend

Pastry Series 2: Parisian P�te � choux

Learn how to make p�te � choux, the light, airy dough that puffs up with a hollow core to be filled with pastry cream and dipped in chocolate to make profiteroles, or filled with a savory filling for an elegant appetizer. Please note: The kitchen is not gluten or peanut-free.
Tuesday, July 22, 2025 | 9:00am-3:30pm PDT | Bend