Nordic · advanced · demonstration
Nordic Pastry: Berries & Rye
Observe a precise pastry sequence where rye, cultured butter and tart berries depend on temperature, rest and restrained sweetness.
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What we will make
- Laminated rye twists with cultured butter
- Tart berry compote with juniper sugar
- Warm almond-rye cake with cold cultured cream
What you will take home
- Read butter and dough temperature before each fold
- Balance berry acidity without flattening it with sugar
- Plan resting, baking and finishing as one pastry timeline
Your teacher
Ines Vardo
Ines explains pastry as a balance of temperature, structure and restrained sweetness, with careful demonstrations designed for close observation.
Experience needed
This is an advanced demonstration for confident bakers. Guests observe closely, taste each stage and receive a process sheet; there is no individual workstation.
The room
Table Stories Studio · Copper Room
Table Stories Studio, Copper Room, 14 Juniper Lane, Tallinn
Tiered counter seating keeps the demonstration surface visible. A front-row wheelchair space can be reserved in advance.
The Copper Room is through the courtyard entrance. Please arrive 15 minutes before the published start time.
Access
Step-free entry, an accessible washroom and a height-adjustable preparation table are available. Tell the studio which setup you need before the class.
Allergens in the standard menu
- Gluten
- Egg
- Milk
- Tree nuts
The fixed menu contains gluten, egg, milk and tree nuts. The studio is a shared kitchen, so cross-contact is possible.
Supported dietary requests
This fixed menu has no supported adaptations.
This fixed demonstration menu cannot be adapted. No waitlist or substitute session is offered.