BERKELEY FOOD TOUR FIELD GUIDE
Hands‑On Doughnut Lab with Chef Ansarys
A three‑hour, in‑person teen workshop teaching classic glazed, Boston cream, strawberry cream puffs and apple fritters—this guide outlines the class format, menu, safety rules, and what to bring.
Hands‑On Doughnut Lab with Chef Ansarys.
Join Chef Ansarys for a hands‑on teen workshop where you’ll master the art of doughnut making. Over three hours you’ll learn to make classic glazed and Boston cream doughnuts as well as apple fritters and other pastries, break into teams to work the recipes, enjoy a snack at the start, and eat the dishes you make at the end—all under the guidance of a seasoned pastry chef.
Highlights
Outing Highlights
Chef Ansarys — a pastry pro with a teaching bent
Ansarys Andino’s path from pastry internships and New York kitchens to founding Sip n Ice during the pandemic has shaped a practical, technique‑forward teaching style that anchors this workshop.
Classic and filled doughnuts, plus fritters and cream puffs
The class menu covers classic glazed doughnuts, Boston cream, strawberry cream puffs, and apple fritters, giving students a range of techniques from glazing to filling and frying.
A lecture, team‑based practice, and a communal tasting
Each session begins with a chef’s lecture, breaks into smaller teams for hands‑on work, includes a snack at the start, and ends with participants sampling the dishes they’ve prepared; note that zoning permits prevent taking food home.
What the day feels like
What the workshop feels like
The tempo is deliberate: a focused demonstration sets technique and expectations, then you break into small teams to mix, shape, fry, fill and glaze—students collaborate, taste as they go, and finish by sharing the fresh pastries they’ve made during the three‑hour class.
Suitability
Who it's for
Who this workshop suits — and who should reconsider.
Practical planner
Details to review before reserving
The class runs for three hours.
Closed‑toe shoes are required; shoulder‑length or longer hair must be tied back. You may bring a favorite apron or a personal knife, though aprons and tools are supplied.
Participants 21 and older may bring beer or wine for personal consumption, but staff cannot open or serve beverages and alcohol cannot be sold or distributed; minors may not drink.
Mask requirements and other COVID‑19 protocols are subject to change to reflect local and state mandates.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the class?
The class duration is three hours.
Where is the class held?
This in‑person class is held at the Oakland Kitchen — 6506 San Pablo Ave, Oakland, CA 94608.
Can I take the food I make home?
No — the kitchen’s zoning permit does not allow students to take food home.
What should I wear to class?
Closed‑toe shoes are mandatory; high heels, open‑toe shoes, sandals and flip‑flops are not allowed. Hair shoulder‑length or longer must be tied back.
Can I bring alcohol to the class?
Yes — participants 21 and older may bring wine or beer for personal consumption, but staff cannot open or serve it and the kitchen cannot sell alcohol; minors may not drink and intoxicated students are not permitted.
What if I have food allergies?
Review the class menu and indicate any allergies on your registration; contact [email protected] to have ingredient lists double‑checked.