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Hollis and Barbara Jeantrout have created seasonal cooking and baking classes covering a variety of topics and styles.They enthusiastically share techniques and recipes for food, bread and baked treats that celebrate the bounty of the Pacific Northwest and move beyond to explore global cuisine. Local sources are discussed for selecting the best of local, fresh and organic ingredients where possible.
Hollis leads the baking classes and Barbara leads the cooking classes. Occasionally, guest chefs add their unique culinary dimensions to the instruction team .
Join us for a cooking class
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Hollis Fay started cooking and baking early in life in Alaska. Living in her hand-made cabin as a late teen, she hauled water to bake light fluffy whole wheat bread from the techniques she learned in The Tassajara Bread Book. In the ‘80s and another world, Hollis honed her European pastry techniques in Boston at Edelweiss Patisserie and Rosie's Bakery. Soon that led her to create Bainbridge Bakers on Bainbridge Island in 1986.
After selling Bainbridge Bakers in ‘97 and opening Farm Kitchen with Anne Thatcher, Hollis’s baking passion could not be beat down. It grew into the Farm Kitchen Baking Classes and First Saturday Breakfasts, where pecan sticky buns, Hollis's Original 8-grain Pullaparts, kuchen, brioche and other delectable pastries are served each month along with breakfast.
Hollis is crazy about bread doughs, wild yeast, starters and impromptu bread baking. In the style of dedicated bakers everywhere, she keeps several starters and bread experiments going at any one time.
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Barbara has always enjoyed feeding people and has turned that passion into a second career. After 10 years in the computer industry, a business degree, living (and eating!) around the world and adding two children and a husband into the mix, Barbara moved to the Seattle area and graduated from the Seattle Central Culinary Academy.
She is passionate about keeping food simple, fresh, delicious and yet interesting.
Barbara joined Farm Kitchen in 2006 while attending Seattle Central Culinary Program. She and Hollis took on the task of streamlining our 1st Saturday Breakfast production and creating the bases for our current cooking and baking classes.
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Cooking Classes 