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To register for classes call 330-244-6923 today!

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Classes are located in the lower level of the S.A.L.T Box Ministry Building

408 Market St. W. Canal Fulton, OH  44614

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Fennel and Thyme is partnering with Future Story of Akron a women's ministry of The Haven of Rest and 

will feature their original and beautiful handmade aprons for sale for $20 each before and after class. 

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 February 2nd            Soups and Stocks                              $40 pp                                Class Size: 8

4:30 - 6:00 pm                  

                                 In this informative demonstration class students will learn techniques  to make                                           nutritious stocks, bone broths, chowder, bisque and stews.  Light dinner to follow                                     lesson.

Soup Kitchen

February 16th             Crepe Making Class                      $45 pp                   Class Size:   6 

4:30 - 6:00 pm           

                                  In this hands on class students will learn to make crepe batter from scratch and                                          the basics of presenting both a savory and a sweet treat.     Light dinner                                                      served following the lesson.

Dessert Crepes

March 16th                  Meal Planning                               $55 pp                     Class Size:  6

4:30 - 6:00 pm             

                                  During this hands on class students will learn tips, cooking techniques on meal                                          planning and cooking with the goal being that a little planning ahead of time can                                      save you time, money travel and stress.  Light dinner served following the lesson.

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Baking Ingredients

March 30th             Basics of Bread Making               $45pp            Class Size:  6

4:00 - 6:00 pm           

                                 

                                 In this hands on class students will be learning the basics of the bread                                                        making process in this introductory class.   Light dinner served following the                                              lesson.        Registration is Closed for this Class

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Fresh Dough

April 8th                  From Garden to Kitchen                $55pp            Class Size:  8

6:30 - 8:00 pm           

                                 

                                 In this hands on class students will be learning how to use the foods harvested                                           from their own garden.  Guest speaker Jill from Manda's Plant Farm will be with us                                    to teach us how to get started planting and will be available to answer your                                                questions.   Light  dinner served following the lesson.        

Planting Boxes

Please Keep in mind:

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  • You will be standing, cooking and working for most of the class

  • Wear comfy, closed toes shoes and please have long hair tied back.  Come prepared to cook!  Once we’re done, we’ll all sit down together for a meal.

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CANCELLATION/REFUND POLICY

 

 If you are unable to attend a class for any reason, please let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee (ie. food cost, prep time etc.). All class tuition fees include a 25% non-refundable registration fee.

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In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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Allergy / Food Sensitivity Policy

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Recipe ingredients and classes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Fennel and Thyme instructor while registering and/or before attending the class. Adjustments to recipes cannot be made during class.

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