“Try not to put the bowls on your head,” Jessica Baldwin, cooking teacher and owner of Le Petit Pâtissier, reminded her class of eight children, ages 6 to 10. She had just handed out large white plastic bowls to her students ahead of mixing the liquid ingredients, which would join dry ingredients for a batch of blueberry-lemon drop scones.

That afternoon in Baldwin’s Carmel Valley home, the kids made the scones, along with granola and mini-quiches for their moms in anticipation of Mother’s Day. The class was magnificent organized chaos. The kids had fun and produced beautiful food, which I replicated at home. Read the story and get the recipes in my latest food story for The San Diego Union-Tribune! And huge thanks to photographer Meg McLaughlin for really fun and lovely photos!