Enjoy an evening dining with our makers: wine, beer and farms. Be welcomed by a VIP behind the scenes tour of our brewery with owner/brewmaster John Nunes and brewer Kevin Beachem, followed by an in-depth tour of our winery with our 30-year winemaker George Chelf, concluded with peek inside our kitchen with Executive Chef Andy Teixeira. Indulge in a wine and beer tasting, then dine with our makers and farmers for a multi-course dinner from Wishing Stone Farm, Simmons Organic Farm, Hopkins Southdowns and Wild Atlantic Scallops; all crafted by our Executive Chef Andy Teixeira and his culinary team.

Limited space available for this exclusive intimate experience.

Learn to make classic pâte à choux dough with Flour! In this hands on class, you will pair with a partner to make this versatile dough which can be used to make éclairs, cream puffs, gougères, doughnuts and more. You will leave with your own éclairs, cream puffs, gougères to enjoy at home and the know how to impress family and friends!

Our NEW! classroom is located in the TriMark Innovation Center located in the Innovation Design Building in Boston’s Seaport. Parking is plentiful. Enter through the 21 Drydock lobby and take the elevator to the 5th floor. A reminder will be sent out 48 hours ahead of the class. Please email classes@flourbakery.com with any questions!

If you wish to purchase this class using a gift card, please contact classes@flourbakery.com as Eventbrite’s pay system is not compatible with our current gift card system.