Cream Puff Class
Choux (pronounced “shoo”) is the dough behind cream puffs and éclairs, and it’s easier than it looks!
In this hands-on class, taught by master baker Jodi Leynse of Blue Hive Bakery, you’ll learn the choux dough-making process and how to pipe both cream puffs andParking Information
There is plenty of parking at the Shops at Riverwoods, where Baking Me Crazy is located.
Ticket Information
$75 per seat. Your ticket includes everything you'll need to make amazing pastries! Register online by end of day on October 9, 2026.
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