Local bakeries, restaurants and baking enthusiasts are invited to join us for the TECH Lab’s educational series about all things baking! Record a video, share a recipe or even host a workshop. Library staff available to assist. Let’s find out which Billings treat can’t be beat! Email firstname.lastname@example.org for more information.
Rae Rae's Bakery brings allergen-friendly, deliciousness to the community of Billings, MT, and beyond. No one should go without a cupcake! Rae Rae’s Gluten Free Bakery strives to make wholesome, organic, gluten-free, soy-free, and preservative-free products. Our goal is great products, AND great customer service!
The Sourdough Bagel serves traditionally handcrafted, slow-fermented bagels made in beautiful Yellowstone County, Montana. Bagels baked fresh everyday, Sea Salt, Jalapeno Cheddar, Asiago, Dark Chocolate Sea Salt, Cinnamon Raisin, Pretzel, Everything, Poppy, and Sesame Seed Bagels. You will also find some pretty incredible cream cheeses! Located at 219 N 29th, in Downtown Billings, Montana.
Stompin Grounds: Coffee house-Bakery-Sandwiches-Salads-Smoothie bowls-and more! Full service catering! Located in Billings Public Library!
Everything you need to make Crème Brulee brought to you by Master Chef Lisa!
A little about Chef Lisa "I began my culinary journey in a wonderful rural community in Wyoming, where front of the house duties and tending bar ultimately brought me into the kitchen. In the early days of my career I always looked forward to the time I might get to spend subbing on the line or learning a new technique. Those small opportunities gave way to a fully-fledged love affair with the restaurant life---a world where creativity and hard work find their purest expression in the memories that food forges for people---and I have spent my last fifty years working at virtually every station in the restaurant world---Busser, Bartender, Server, Manager, Line Cook, Pastry Chef, Executive Chef, Food and Beverage Director, and Restaurant Owner.
Across many decades in the service industry, and after a culinary education that has unfolded in New York, Washington, California, Italy and France, I still take the most delight in being a part of the culture and camaraderie of a kitchen staff, and to share in this work for so long has been one of my life’s greatest privileges."
Which one of our four Bake Off Participants will earn bragging rights for best treat?
Vote for your favorite educational video or workshop here.