Join us on November 7th at the legendary Milk Street Cooking School for an unforgettable deep dive into the sweet side of sous vide cooking at the Sous Vide Dessert Masterclass & Pie Bootcamp. This one-of-a-kind hands-on experience brings together renowned and award-winning bakers Paul Arguin and Chris Taylor alongside ISVA Co-Founder Mike La Charite for a day of pastry science, modern technique, and indulgent desserts. Whether you’re an experienced baker or simply passionate about creating extraordinary sweets at home, this immersive workshop will transform the way you think about precision baking.

Throughout the day, guests will explore how sous vide techniques can unlock unmatched consistency, texture, and flavor in desserts ranging from silky custards and infused creams to fruit preparations and decadent fillings. The featured Pie Bootcamp will take a deep dive into the art and science of exceptional pies — from perfectly balanced fillings and foolproof crust techniques to temperature control strategies that create bakery-quality results every time. Set inside the iconic Milk Street kitchen in the heart of Boston, this intimate masterclass combines hands-on learning, expert instruction, tastings, and plenty of baking inspiration in an energetic and collaborative environment designed for serious food lovers.