Eugenia's Meyers Lemon Croissants and Cooking with Denise

Categories: Wake Up Call
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When life gives you (Meyers) lemons, make lemon croissants.

She's best known for her macarons, but lemon croissants are  -- exactly what Eugenia Theodosopoulos of Tempe's Essence Bakery is focusing on at the moment. The flaky, buttery pastry with a sweet, tangy lemon glaze and a hot cup of coffee was the perfect start to a beautiful Monday morning. 

We hear that Essence will have them available throughout the week and will  also feature the famous lemon in their weekly lunch specials, which you can check out right here

What I learned to can this weekend,  after the jump...

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Lemon croissants!

Learning how to cook can be super fun, especially if you're in the right environment with the right classmates. This past Sunday, I learned how to can with a great group of folks and Denise Clayton, who runs fun and laid back cooking classes out of the Spread the Weird Studio and Kitchen on 5th street just south of Roosevelt

We learned the canning basics and each participant took home a jar of Blueberry Chipotle Jam, Spicy Mango Chutney, Apple Pie filling and Orange Tangelo Marmalade (all of which was handmade by class participants). Denise offers more then just canning classes -- learn how to make your own cheeses, ice cream, thai food, and more. Click here to check out her current schedule of classes and register for her meet-up group to receive email updates. Her classes have a tendency to fill up so it's best to register early.

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I have taken a few classes with Denise and have only great things to say about her class, her cooking, and what I've learned (and USE in my every day life!) from those classes! I've taken an ice cream making class (from which I've become addicted to semi-freddo and make it quite often), and I took a five-week Culinary Boot Camp in which she taught basic knife skills and fundamental cooking techniques to make anyone a capable home-cook and send them on their way. Some of the vegetable dishes she taught us have become a regular part of my rotation, as well as some soups and stews and other one-pot meals. I am enjoying more roasted vegetables (roasted ANYTHING, really) since learning how to do it right.. And her attitude about just experimenting and using what you have and not holding on to a recipe like the bible but rather using it as a guideline - priceless and useful advice. She also covered flavor profiles, to help us understand how to put something together ourselves without a recipe.


Thanks for the shout out Shannon! We actually made Meyers Lemon Curd in canning class today and ate it on little cresent rolls for dessert. Yum! I'm going to offer one more session of this class, probably on a Saturday.

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