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“We’ve been a family business since 1968,” says owner Keith Took. “We’re offering the exact same kind of donuts because we believe in what we’re doing. We try to always have a fresh donut when you come in the door. It’s not some machine or frozen product. It’s made by real bakers.”

With Stone Soup Cottage booking four to six months out for regular dinner reservations, these classes provide guests an opportunity to experience Stone Soup Cottage, taste McConnell's food, sample wine pairings and immerse in the elegance of the restaurant while learning the ins and outs of restaurant techniques.