Pollinator Kitchen – Class 1: Pollinated

Hosted by Crumbstead Bakery at The Kitchen Collective + Collaborative

January 27 | Vanilla–Almond Shortbread Bars

The first class in the Pollinator Kitchen Series sets the foundation for understanding how pollinators quietly shape the food we enjoy every day.

In this opening session, we’ll explore which foods on our plates depend on pollinators and which do not, along with how much of our everyday diet relies on bees and other pollinating insects. You’ll learn why early-season support matters, how pollinator-dependent crops connect directly to common baking ingredients, and how even small plantings can make a meaningful impact.

While baking vanilla–almond shortbread bars, we’ll trace familiar ingredients back to the pollination process that makes them possible and introduce simple, approachable ways to begin supporting pollinators right away.

This hands-on class includes guided baking, food-based pollinator education, and a seasonal seed bundle to take home.

Approximately 2 hours. Limited seating to keep the experience relaxed and interactive.