Greetings all!

An amazing thing has happened at BOB---we've wrangled acclaimed pastry chef Shuna Fish Lydon to present a series of cooking classes at our humble shop. The first class details below.


Meringue etc.: A Myriad of Egg White Possibilities

Egg whites are the backbone of dozens of recipes both sweet and savoury. Egg whites help cakes rise, make souffles turn into clouds of flavour, and play the leading role in meringues. Knowing how to work with egg whites well can lead to endless possibilities in the kitchen, including countless wheat & gluten-free desserts. But egg whites are tricky. Come to this class and you could leave confident in ways you never imagined! Learn the 'Hows' and 'Whys' of egg whites and their mysterious ways from Shuna Lydon, consummate pastry chef, in the sweet kitchen laboratory of Bea's of Bloomsbury cake shop.

Sunday May 31, 2009
4:30 - 7:30 pm
£115

About Shuna:


Shuna Lydon is a pastry chef with over 15 years experience. She has worked for some of the best cuisine and pastry chefs in America, and at such internationally recognized restaurants as the three Michelin starred French Laundry in California. Ms. Lydon is the author and photographer of award winning blog Eggbeater, recently named one of The Top 50 Food Blogs in the World by the Times. Most recently Shuna Lydon consulted for London’s own Gail’s Bread, The Bread Factory and Jamie Oliver’s bakery The Flour Station.