Hands-On French Brunch Class in Baltimore — Crepes Suzette & Lavender Scones

French Brunch is a three-hour, hands-on cooking class in Baltimore, Maryland, that teaches classic French breakfast and brunch dishes in a chef-guided setting. Taught for ages 15+, the session focuses on Crepes Suzette, asparagus with poached egg, lavender scones, and a fresh citrus salad, blending technique, seasonal produce, and a touch of theatre. Set inside a working demonstration kitchen in Baltimore, the experience begins with mise en place: measuring, tempering, and whisking batter for paper-thin crepes. The instructor walks students through thin-batter technique and heat control, then leads a timed flambé for Crepes Suzette—an eye-catching caramelized orange sauce that highlights the citrus salad served alongside. The asparagus course pairs simply prepared, bright green seasonal spears with silkily poached eggs; for cooks, the lesson is in timing and the gentle agitation that produces a perfect runny yolk. Baking fans learn to knead and fold fragrant lavender scones, balancing floral notes so they complement rather than overwhelm. The fresh citrus salad cuts through the richness of crepes and scones: a study in acidity and texture that teaches basic vinaigrette ratios and segmenting citrus without waste. Throughout the morning, emphasis is on reproducible technique—skills you can bring home to your own kitchen or adapt to picnic fare around Baltimore’s parks and waterfront. What makes French Brunch unusual for Baltimore’s culinary scene is its tight, technique-forward format: in three hours you practice both stovetop showmanship and pastry fundamentals. The class uses seasonal ingredients sourced locally where possible, so you’ll taste the city’s spring and summer produce at its peak. Because the session is interactive rather than purely demonstrative, it’s ideal for travelers who want a meaningful, portable souvenir: confidence in a few classic French preparations. Practical details are straightforward: the class runs about three hours and is suited to adults and teens comfortable standing and working at a counter. Bring a notebook for timings and substitutions, and plan to leave with recipes and tasting tips. If you’re staying in Baltimore, this is an efficient culinary stop between a morning at the Inner Harbor and an afternoon at a neighborhood market. It’s also a memorable gift experience—part lesson, part tasting, all focused on clean technique and big flavors. The class suits beginners and experienced cooks alike: the chef adjusts instruction to individual skill levels, so novices learn safe stovetop handling while more practiced cooks refine timing and plating. Small-group pacing keeps stations active but manageable; if you have food allergies or dietary restrictions, notify the operator in advance to adapt recipes. Expect hands-on cleanup and camaraderie—this is cooking as a social, skill-building outing. Operator and location details: name provided as French Brunch; additional owner or address information not provided. Bookings available via the referral link.