Buche De Noel - French Christmas Cake

• This one-time, 3-hour class will be held at the Plum Center,

• Students will work with others in small groups.

• The class has space for up to 12 people, so everyone gets a chance to learn and practice.

• Be ready to stand, cook, and work during the class.

• For your safety and comfort, please wear apron, closed-toe shoes and tie back long hair.
• Menu will depend on market seasonal availability of ingredients

• During the class, you'll get to taste everything you make, and you'll also take some leftovers home to enjoy.

Fanny Gaston, originally from Remiremont in the Vosges region of France, she grew up in a family rooted in food traditions, from her father being a cheesemonger to shared family gardening and preservation practices that inspired her early passion for cooking.  Fanny believes deeply in hands-on learning and cultural exchange, often encouraging students to connect through food, language, and shared experiences. She has created a welcoming classroom environment where many students return regularly and build lasting friendships, describing her classes as “like a family.” Today, she continues to inspire lifelong learning through her culinary teaching while reconnecting with her roots through gardening, cooking, and sharing her love of food traditions.  Read the complete story here

Please note that group classes are subject to cancellation if minimum enrollment is not reached. Be sure to check our policies and procedures regarding registration, withdrawals, refunds, and more for our classes. Make sure to check out class enclosure details on your receipt. Registration closes 2 business days before the first class; however space may still be available. Please contact registration for more information. For additional information, please contact homeimprovement@fcps.edu

Photos are for illustrative purposes only and are intended to provide an example of the project or dish that may be created during class. Actual results may vary based on individual skill level, materials, ingredients, and instructor demonstrations.