ICE Creative Director Michael Laiskonis
Though we may focus on the grand French traditions or the current trendiness of Scandinavia, the culture of sweets in Eastern Europe runs deep. From the Baltics to the Black Sea, seemingly austere and little-known desserts are crafted from unique local products and time-honored techniques. Students will explore these traditions and their modern interpretations, including Polish Chrusciki (sugar-dusted, angel-wing-shaped crullers), Lithuanian Spurgos (preserve-filled doughnuts), Latvian Rye Bread Trifle (layered pudding with cream and berries), and Croatian Povitica (nut bread wrapped around sweet walnut filling).
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