$22 for a Macaroon-Baking Workshop at DessertTruck Works ($45 Value)

Lower East Side

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$45 51% $23
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In a Nutshell

  • Learn from a pastry chef
  • Novices welcome
  • Taste the treats you make along with complimentary drinks

The Fine Print

Expires Mar 3rd, 2012. Limit 1 per person, may buy 3 additional as gifts. Registration required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Learning to bake is like learning to walk: you have to keep at it even when you inevitably end up face down in a pile of flour. Dust yourself off and get to it with today's Groupon: for $22, you get a macaroon baking workshop at DessertTruck Works located on the Lower East Side (a $45 value).

A thriving purveyor of scrumptious confections and winner of Time Out New York’s Readers' Choice Award for Best Mobile Food in 2008, DessertTruck Works reveals the sweet secrets of the mysterious macaroon during hands-on workshops taught by their own professional pastry chefs. Aspiring puff buffs learn the almondy treats inside and out, mixing and baking the dough and then filling and assembling finished flavor blocks under the guidance of an expert. Novices need not fear, as the 90-minute class walks students through each step with clear, detailed instruction. Much like third-graders that eat their book reports, workshoppers show their pleasure with the fruits of their labor by devouring them. Complimentary coffee, tea, or water accompanies the sugary post-class feast.

Reviews

DessertTruck Works has been featured on The Restaurant Fairy, Village Voice, and The Lo-Down. 117 Yelpers give DessertTruck Works a 4.5-star average.

  • Butternut squash macarons with maple caramel - WOW. Maybe the best macaron I've ever had. – Tiffany S., Yelp, 1/16/11
  • All along, [owner Jerome Chang's] passion was to make gourmet desserts – the kind you usually only see in the city’s most expensive restaurants – accessible to all. – The Lo-Down

Cathcart & Reddy

Jerome Chang, the mastermind behind the much-lauded DessertTruck, gave his desserts a grounded home at Cathcart & Reddy, a café on the Lower East Side that sells many of the truck’s wares while expanding its purview. Run by Chang and two pastry chefs, all credited in their New York magazine listing as Le Cirque school alumni, the truck was nominated for two Vendy Awards and received heavy attention in a New York Times feature on dessert trucks for gourmet sweets that include chocolate bread pudding, vanilla crème brûlée, and french macaroons. The café also sells pressed sandwiches with mellifluous fillings such as goat cheese with caramelized almonds, thyme, and apricot jam, or domestic serrano ham with manchego, roasted garlic, and pine nuts.

When not slinging sweets behind the counter, staffers can be found in the kitchen, baking new batches of desserts or hosting workshops for aspiring chefs. Scheduled every few days throughout each month, the classes teach patrons kitchen secrets such as how to craft perfect soufflés and macaroons or gauge a cook’s feelings by the color of his chef’s hat.