7/31/25 FRENCH MACARONS WITH CHEF KELLI MARKS
Regular price $65.00
Unit price per
Join us Thursday, July 31st, 2025 for a cooking class with Chef Kelli Marks as she breaks down and demystifies how to make these delicious little cookies that are fun to look at, but seem very intimidating. Chef Kelli will break it down to a simple ratio of ingredients and will you know what works (and what doesn't). AND she will be using our brand new Ankarsrum mixer!
Classes typically run for two hours, from 6-8 pm, and include all dishes you and the chef prepare.
You will be offered a glass of wine and provided with water. You are welcome to bring any beverage of your choice for the rest of the evening. Reserve a spot by calling us at 501-664-6900 or checking-out right here in our online store!
If you are part of a larger party please let us know.
All ticket sales are final. Due to food prep, planning, different chefs and food costs, tickets cannot be transferred to any future classes. You may transfer your seat to someone else for the same date/class.
More about the Chef:
Kelli Marks is an award-winning pastry chef with nearly 20 years of baking experience; she currently teaches in the baking and pastry department at UAPTC. Kelli learned her way around the kitchen much like many Southern women, under the guidance of her grandmother. Many remember Kelli from her bakery, Sweet Love, which she opened in January 2012 with the belief that treats can both satisfy a sweet tooth and nourish the soul.
In 2021, she published her first cookbook, “Easy One Bowl Baking,” and her recipes have appeared in several cookbooks, including “The Modern Arkansas Table,” “Another Slice of Arkansas Pie,” “50 Things to Bake Before You Die,” and “30 Breads to Bake Before You Die.” Kelli and her creations have been featured in Southern Living, Southern Bride, Eat Smarter (a German food magazine), Soiree, Inviting Arkansas, Weddings in Arkansas, Arkansas Bride, among others. Kelli estimates she has made over 500 wedding cakes during her career. In 2024, she competed for Pastry Chef of the Year with the American Culinary Federation and finished second in the nation.