McMaster Alumni x Earth to Table: Bread Bar with Bettina Schormann

With spring quickly approaching and warmer weather on the horizon, it's time we rejuvenate our palate with some seasonal sweet treats! Join us on Tuesday April 20th at 7pm as Bettina Schormann, award winning Pastry Chef and Proprietor of Earth to Table: Bread Bar, demonstrates how to bake Blueberry White Scones and Monkey Bread with fresh churned butter, raspberry jam, and crème fraîche.

Bettina ultimately started her culinary career when she spent one year in cooking school after earning a BA from the University of Windsor. She learned to bake while baking and cooking in tree planting camps across Canada in the very early 2000’s. She ended up as a Red Seal Pastry Chef in 2006 and the same year won Pastry Chef of the Year from the Ontario Hostelry Institute. It was in that same year she went on to study in pastry in France and stagier in some of the best restaurants in the world like Gramercy Tavern, Craft, and Per Se in NYC. She has co-written two very successful cookbooks Earth to Table: Seasonal Recipe’s from an Organic Farm and Earth to Table Every day. She is also co-owner of 3 Earth to Table: Bread Bar locations in Hamilton and Guelph Ontario. She currently resides in Hamilton, Ontario with her partner Tom, daughter Eleanor and aging but lovely old dog Bruce.

Bettina is also waiting for her third cookbook Earth to Table Bakes that will be hitting book shelves across Canada and the US early October.

Ingredients are listed below should you wish to bake along with Bettina:
35% cream
Kosher salt
Frozen or fresh raspberries
Granulated sugar
Fresh lemon juice
Buttermilk
Instant yeast
All-purpose flour
Eggs
Butter
Icing sugar
Baking powder
Baking soda
Vegetable shortening
White chocolate chips
Fresh or frozen blueberries