Pollinator Kitchen – Class 2: Blossoms to Fruit

Hosted by Crumbstead Bakery at The Kitchen Collective + Collaborative

February 17 | Strawberry Shortcake Biscuits
Blossoms to Fruit

Flowers come first—and in this class, we focus on how pollination directly affects fruit quality, yield, and flavor.

Using strawberries as our guide, we’ll explore what happens between bloom and harvest, why incomplete pollination can lead to misshapen or undersized fruit, and how timing and pollinator activity influence the food we eat. You’ll gain a clearer understanding of how healthy pollination supports better fruit set and more flavorful results.

As we bake strawberry shortcake biscuits, we’ll connect the baking process back to the biology behind the berries, while sharing practical, approachable ways to support pollinators during flowering season. You’ll learn what to plant—even in small spaces or containers—to encourage strong pollination at home.

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.