On his first visit to Minneapolis, Andrew brought a box full of pastries that he made during his classes a la French Pastry School. For 3 days, you can delight in the culinary expertise of Chef Bob Hartwig (read: Senior Pastry Chef at Rhapsody and the Chicago Marriott Downtown Magnificent Mile). I drooled everyday as Andrew would recount his adventures in making everything from Brioche to Chocolate Tarts, to Croissants, Eclaires, Madeleine's, Financiers and Macarons. Freshman fifteen, eat your heart out.
Since pictures are better than words... 
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