HOLIDAYS 2021
“We call them dynamic duos. All of our dynamic duo classes
are priced per station so they can bring a friend or family
member at no extra charge. The professional classes are the
only exception. They are priced per person.”
LESS IS BEST
Ferrara-McEllin’s style of baking follows a European tradition.
“Our baking in general has a lot less sugar, so you get that
concentrated taste,” she said.
The classes run the gamut from rudimentary skill-building
for young people to comprehensive, multiseries courses for
advanced students. >>
ANGELA FERRARA-MCELLIN
Forget pumpkin pie, students can now learn how to make pumpkin cheesecake.
HOLIDAY 2021: 49
When her father passed away suddenly in 2014, Ferrara-
McEllin returned to Brevard and decided to stay, indulging her
passion for baking by creating wedding cakes at TCS Foods, the
Suntree enterprise that offers commercial kitchens to those
who, like Ferrara-McEllin, are launching small businesses. She
later joined Promise in Brevard to help the nonprofit launch its
culinary training program for young adults with special needs.
The dream of a baking academy persisted, and with the help of
her Irish husband, Rory, Ferrara-McEllin eventually was ready
for that next chapter in her life. The couple originally planned
a huge grand opening for St. Patrick’s Day last year, just as
the pandemic gained momentum. They had to regroup and
managed to begin operations in November. The academy has
surged ahead, thanks to Ferrara-McEllin’s extensive protocols
to keep everyone healthy despite the pandemic.
“Very safe, very clean,” said student Nelia Lake, who is enrolled
in a four-week course on European bread-making. “I will
definitely be taking more and more classes.”
Ferrara-McEllin designed the kitchen’s layout to allow for
plenty of social distancing.
“We have 10 workstations that each can have two people who
know one another,” Ferrara-McEllin said.
ANGELA FERRARA-MCELLIN
A student at the academy delves into the mysteries of baking a focaccia.
NANCY JOHNSON
Students tackle the mysteries of putting the finishing touches on a crème brulee.
ANGELA FERRARA-MCELLIN
Pavlova tastes best topped with strawberries,
raspberries and/or kiwi.
DOSHIA FREEMAN
The academy offers a class on Thanksgiving
cookies for your holiday festivities.