Review: 'Hands-On Macarons' class at Bayview School of Cooking
Originally published on The JOLT News on February 11, 2026
Of all the cookies in the world, I personally believe that macarons are by far the prettiest. In terms of baking them, I always thought they were the most difficult, but the “Hands-On Macarons” class at Bayview School of Cooking changed that. The class also reiterated something important:
How many of you read the word “macaron” and thought, “Wait, isn't it spelled macaroon?” You would not be alone, it is the most common misconception in the baking world. Technically, both spellings are correct, but each represents a different cookie.
In my own terms, a macaroon is a cookie that tastes like a ball of soft coconut and sugar, and when dipped in chocolate is entirely heavenly, making them a lovely Passover tradition in Judaism.
In contrast, a macaron is a soft sandwich cookie with an almond base and looks much more sophisticated and has endless filling and flavor possibilities. We made macarons at the Bayview School of Cooking.
If you want a better explanation, see this article from Martha Stewart.
Now that we are all on the same page, I invite you to sit back with a cup of tea (and perhaps a macaron) and read about this joyous and educational experience at the Bayview School of Cooking class and learn how you too can make art in the kitchen.
Making macarons
Joining me at my table was my dear friend Marissa Baxter, and two “strangers” who became new friends within minutes: Andre Bouchard and his wife Tracy Schreiber.
Proving once again that this is a small world after all, it turns out that Bouchard is the Executive Creative Producer at Indigenous Performance Productions, which performs in Thurston County frequently. More details on that company in a future story.
Our common interest in the arts helped us all click with one another fairly quickly, which was great because this class was all about teamwork.
The class itself followed a format where instructor Chef Zola Gregory would show us how to do something, and then send our groups to go do that thing before coming back together again for more lessons.
With each step, we learned exact measurements are crucial and mixing until you get the correct texture is vital. The perfectionist side of my brain would typically panic over such suggestions, but Chef Gregory assured us that there is a small window where under stirring can be acceptable if we feel unsure.
The whole system worked effectively and gave us a taste of all these steps without becoming overwhelmed by it all, and we got to laugh at ourselves and each other in the nicest ways possible.
We ended the class with learning how to make flavored American buttercreams and with filling and sandwiching our cookies. Admittedly, this part was a little chaotic, but I cannot complain because I went home with the exact flavor I wanted (vanilla) and left the raspberry, lemon and coffee behind.
Reflections
Going into this class, I knew I was going to enjoy it, but I was surprised by the little nuances that made it so fun. I am truly grateful to Chef Zola Gregory for teaching me how to combat little things (like piping bag hesitancy) in the kitchen, and for making a recipe that feels so challenging become accessible.
What I enjoyed most about this class was the camaraderie. I loved my little team and both our hilarious and deeper conversations throughout the baking process.
Somehow, we had gotten on the topic of billionaires and Bouchard commented, “We really don’t need and should not have billionaires in this society."
I responded, “I agree and what is the point of riches if we cannot share them.” Bouchard shared a story with us that I think perfectly ties the whole evening together:
There was once a man who was offered a job (I want to say it was in lumber) where he got paid $400 an hour. Immediately, the majority of us think about all the money we would make, but this man responded, “That is great! I can work one hour (or one day) a week and spend the rest of my time with my family.”
This is the concept of “enough.” When we have “enough” in our lives, we are satisfied, content, happy with what we have and do not feel the need for more or for riches. Life is too short to always be working the most hours possible or gather riches that we will never spend.
I invite you, when you are responsibly able, to take opportunities to do a baking or cooking class at theBayview School of Cooking Class, or attend whatever other arts event speaks to you, because it is in the audience where you find “enough.”
https://www.thejoltnews.com/stories/review-hands-on-macarons-class-at-bayview-school-of-cooking,28154?