Set up your child with the skills they'll need for a lifetime of making delicious meals from scratch for themselves and loved ones! A week of three-hour classes will be led each day by a pair of our extraordinary bakers: Abby Caballero and David Granados. With an emphasis on teaching safety in the kitchen, they'll show your kiddo how to make delicious creations that they can take home to share with your family!

The lineup will feature scones with jam, quiche Lorraine, strawberry roulade, cheese hearth bread and cream puffs. As part of the curriculum, students will walk away with an understanding of high-altitude baking. There will be cooking demonstrations and mini-activities while we're waiting for items to come out of the oven. In addition to new cooking skills, along the way they'll learn teamwork, gain personal confidence, pick-up some culinary chemistry knowledge and -- just as importantly -- have lots of fun!

Monday: Cheese Hearth Bread

What French-American baking camp would be complete without a session dedicated to bread making? We know our students will "rise" to the occasion to create the perfect complement to any main entree, salad or soup with a loaf of this flavorful homemade bread.

Tuesday: Quiche Lorraine

Let's be like the French and mix together fresh farm ingredients to craft this classic breakfast or lunch dish that can be enjoyed hot or cold. During the preparation we'll learn all about docking and blind baking while conjuring a pastry crust to hold its savory fillings, topped with a creamy custard. Eggs and cheese never tasted so good!

Wednesday: Strawberry Roulade

Students are going to love making this spectacular rolled cake. First they'll learn how to make a Genoise cake, then a delicious filling to go in it. Then it's time to assemble and garnish their masterpieces with plenty of fresh strawberries! At home, let the cake set in the refrigerator for a few hours, then celebrate your kiddo's delicious success after dinner.

Thursday: Scones and Jam

Mmmm, breakfast never tasted so good! On Day One, we'll make tender, fluffy scones using cream, eggs and flour, and then a refrigerator jam to slather on top. This French classic is a cross between bread and pastry but, either way, it's sweet and delicious!

Friday: Cream Puffs

We're going to finish the week with a bang! Students will learn how to make "choux pastry," then shape it into rounds and bake them into cream puffs. Then we'll make a chantilly cream and have lots of fun filling the puffs. What a great conclusion to a delectable and educational French-American baking camp!

About The Chefs

Abby Caballero has been baking ever since she was eight years old and received an Easy-Bake Oven for Christmas. She has always found joy in combining simple ingredients to make something special -- namely cakes, cookies, brownies and pies. After six years in software engineering, she elected to pursue her true passion and began baking professionally at a local culinary center, where she is still an assistant baker. Abby simultaneously launched her own business -- Sweet Pea Bakery -- where she creates custom wedding cakes. In doing so, she finds great joy producing a beautiful and delicious memory for a couple’s most important day. She is committed to making the highest-quality product for the Colorado Springs community, and is exceedingly meticulous.

Cooking has been a lifelong passion for Chef David Granados, a graduate of the Culinary Arts Program at Pikes Peak State College where he attained an associate degree. Chef David specializes in French cuisine, and is known to elevate his dishes utilizing molecular gastronomy. Most recently his work was featured at Ephemera, a fine-dining restaurant that is part of the CO.A.T.I. food hall in downtown Colorado Springs. A proud Native American, Chef David's culinary repertoire also includes Indigenous cuisine, as well as Mexican and South American cooking.

Chef David hails from Milwaukee and is a veteran of the U.S. Army, where he served as a mechanical and electrical engineer. While in the military he met his wife, Lillian, and together they have two sons, ages 12 and 17.

Teaching has always been an integral part of Chef David's career. His philosophy in the kitchen promotes cooking as a form of creative expression -- a way for people to share their art and love with others, while always having fun.