Easter Brunch Take Two

As a special for the month of March, we held two public classes. Can you believe it? March 29th was our second take of the gorgeous menu, "Easter Brunch Made Easy"- Champagne Punch, Croissant Eggs Benedict, Spinach and Cheese Quiche, and Chocolate Easter Puff Pastry- YUM! It was another successful public class, one to go down in the Creme history books!
 

xoxo,

Paula

The People

The Food

Ava DreessenComment