World Science Festival | Chemistry Baker’s Apprentice SOLD OUT
Love isn’t the secret behind grandma’s apple pie: it’s chemistry! Bring your passion for pastries and step into the kitchen at Four & Twenty Blackbirds Bakery with NYU chemistry professor Danielle Vellucci. Through starch, acid, and heat experiments, discover what causes the ideal flakey crust, creates the most scrumptious filling, and makes the perfect pie.
Four & Twenty Blackbirds Bakery
597 Sackett Street, Brooklyn, NY 11217