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Culinary Historians | The Art of the French Macaron


Sunday April 21, 2024: 4:00pm to 5:30pm  Add to Calendar /   Add to Google Calendar


Malletts Creek Branch: Program Room


Join Pastry Chef Keegan Rodgers for an engaging lecture and demonstration exploring the history, ingredients, process, and fillings of the macaron. This wildly popular French baked confection is not quite a cookie, and not quite a pastry— but it is decidedly delicious! Participants will dive into how deceivingly simple it is to make these treats, and how their preparation can also reach toward high artistry. Macarons will be available to those attending in person, while supplies last (please be aware that they contain tree nuts and milk but are gluten-free).

Keegan Rodgers, Owner and Pastry Chef of The Lakehouse Bakery in Chelsea, MI, has spent his lifetime working to bring joy to everyone through his love of baking. An honors baking and pastry graduate of the renowned culinary arts program at Schoolcraft College, he previously worked as a pastry cook at Zehnder’s in Frankenmuth, MI, The Peabody Hotel in Memphis, Avalon Bakery in Detroit, and the People’s Food Co-op in Ann Arbor. Chef Rodgers has also frequently taught lecture, demonstration, or hands-on classes at his bakery and at other local venues including the AADL, Sur la Table kitchenware store, and the Culinary Arts program at Washtenaw Community College. 


This event is in partnership with the Culinary Historians of Ann Arbor.