SCHOLARSHIPS | CANCELLATION POLICY | MASK POLICY | PROOF OF VACCINATION REQUIREMENTS| WEATHER & COVID POLICY | BROOKLYN GRANGE COVID SAFETY PRACTICESCome Pedal the Sweetcycle – a stationary bike that uses pedal power to churn gelato.
While pedaling, Kate Zuckerman, pastry chef and owner of the Sweetcycle will explain the science, technique and history behind ice cream and gelato making. While the gelato chills, learn how to infuse flavor into the gelato base and what key ingredients make gelato smooth and creamy.
Finally, we’ll enjoy the fruits of your labor with a gelato tasting from our seasonal honey and herb infused gelato menu – Strawberry Rose, Blueberry Lavender, Peach Anise Hyssop, Honey-Rosemary Walnut and more.
Our workshops and events are available at a sliding scale. We invite you to practice economic solidarity with your community and choose the ticket tier that makes most sense with your financial situation.
-
This tier is at the market rate and reflects the true cost of the service, labor and expertise of producing the workshop/event. This price point allows us to generate a profit. We encourage those with access to wealth to opt for this tier as it enables Brooklyn Grange to offer more tickets at an accessible price.
-
This tier reflects the cost of our service labor and expertise required to produce the workshop/event and allows us to make a small profit. We encourage those to opt for a Sustainable Ticket if the price point of a General Ticket is prohibitive.
-
This ticket tier reflects our intention to make our events open for all! We want all members of our community to enjoy Brooklyn Grange no matter their financial situation. Opt for the Solidarity ticket if General or Sustainable is not accessible to you right now.
About Kate Zuckerman:
Kate Zuckerman, pastry chef, cooking instructor, cookbook author, and chef behind Sweetcyclebrooklyn.com hosts pedal powered food events at gatherings to draw people of all ages into a conversation about tasty food, raw ingredients, green spaces and our living environment.
After studying Anthropology in college, Kate began her career as a savory line cook in 1993 and slowly integrated pastry and dessert making into her work. She has cooked and baked in restaurants in Boston, San Francisco, Paris and New York and served as the pastry chef at the beloved Chanterelle in Tribeca during its last 10 years. In 2007, she published, “The Sweetlife: Desserts from Chanterelle.”
After 25 years of working in the restaurant industry, handling herbs, vegetables and fruits from all over the world, watching and participating in how they are processed, sold,cooked, presented, stored, wasted and perceived, Kate is now focused on cooking education and appreciation of our food supply chain. Kate founded Sweetcyclebrooklyn in the fall of 2016.