PRAY COOKING CLASS FIELD GUIDE
Hands‑On Pastry Mastery with Chef Dallas at Sage Lodge, Pray, Montana
Weekly, one‑hour, hands‑on pastry sessions at Sage Lodge teaching sourdough, tempered chocolate, and pie techniques; this guide distills what to expect and how to plan.
Hands‑On Pastry Mastery with Chef Dallas at Sage Lodge, Pray, Montana.
At Sage Lodge in Pray, Montana, Chef Dallas leads a series of hands‑on pastry classes that run on Thursdays and focus each month on a different discipline—sourdough and focaccia, tempered chocolate, and perfect pies—teaching essential techniques and leaving participants with baked goods and recipes to take home.
Highlights
Outing Highlights
Chef‑Led, Hands‑On Instruction
Each session is run by Chef Dallas in a small, hands‑on format, giving attendees direct instruction in technique and troubleshooting from a professional pastry chef.
Monthly Focus: Bread, Chocolate, and Pies
The program rotates themes by month: sourdough and focaccia in February, tempered chocolate in March, and pie making in April, each covering fundamentals and advanced tips for that specialty.
Take Home Fresh Bakes and Recipes
Participants leave the one‑hour class with their own freshly baked creations and detailed recipes to recreate what they learned at home.
What the day feels like
What the Class Feels Like
Over the course of a focused, hour‑long session at The Grill at Sage Lodge, you work alongside Chef Dallas in a small group to learn and practice targeted pastry techniques relevant to that month’s theme—mixing and shaping sourdough and focaccia, tempering chocolate and assembling confections, or rolling and baking pie crusts and fillings—culminating in finished items you take home.
THE TEACHER
Chef‑Led, Hands‑On Instruction
Each session is run by Chef Dallas in a small, hands‑on format, giving attendees direct instruction in technique and troubleshooting from a professional pastry chef.
THE TECHNIQUES
Monthly Focus: Bread, Chocolate, and Pies
The program rotates themes by month: sourdough and focaccia in February, tempered chocolate in March, and pie making in April, each covering fundamentals and advanced tips for that specialty.
THE TAKEAWAY
Take Home Fresh Bakes and Recipes
Participants leave the one‑hour class with their own freshly baked creations and detailed recipes to recreate what they learned at home.
Suitability
Who it's for
Who gets the most out of these pastries classes—and who should consider alternatives.
Practical planner
Details to review before reserving
Classes run on Thursdays with monthly themes: February (sourdough & focaccia), March (tempered chocolate), and April (perfect pies), each meeting from 3 PM to 4 PM.
Each class lasts one hour.
Meet at The Grill at Sage Lodge in Pray, Montana.
The fee is $55 per person; an 18% automatic gratuity is added.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
When are the pastry classes held?
Sessions are held on Thursdays; themes rotate by month (February: sourdough & focaccia; March: tempered chocolate; April: perfect pies) and each session runs 3 PM–4 PM.
How long is each class?
Each pastry class is one hour in duration.
Where do classes meet?
Classes meet at The Grill at Sage Lodge in Pray, Montana.
How much does the class cost?
The fee is $55 per person; an 18% automatic gratuity is applied.
What is the maximum class size?
Classes are limited to up to 8 participants per session.
Who teaches the classes?
Chef Dallas leads the hands‑on pastry classes.