Home Baker Classes

Love to bake? Come join King Arthur Flour and your fellow bakers in the community as we all bake for a cause – a good cause. Sign up for our FREE cinnamon roll-baking class, Wednesday, January 15. We’ll provide the ingredients and help you need to make tender cinnamon rolls. Once you've finished shaping them, we'll bake them for you and donate them to the Upper Valley Haven. Your takeaway: the skills, the recipe, and the knowledge that you’ve helped to fight hunger in our community.

Wednesday, January 15, 9 to 10:30 am

Wednesday, January 15, 11 am to 12:30 pm

Wednesday, January 15, 1 to 2:30 pm

Wednesday, January 15, 3 to 4:30 pm

Love to bake? Come join King Arthur Flour and your fellow bakers in the community as we all bake for a cause – a good cause. Sign up for our FREE cookie-making class, Wednesday, January 22. We’ll provide the ingredients and help you make festive cookies from scratch. Once they're on the pans, we'll bake them for you and donate them to the Upper Valley Haven. Your takeaway: the skills, the recipe, and the knowledge that you’ve helped to fight hunger in our community.

Wednesday, January 22, 9:00 to 10:30 am

Wednesday, January 22, 11:00 am to 12:30 pm

Wednesday, January 22, 1:00 to 2:30 pm

Wednesday, January 22, 3:00 to 4:30 pm

Ready to make laminated dough from scratch? In this three day class we’ll cover blitz puff pastry, traditional puff pastry, croissants and Danish. Finished products will include fruit tarts, savory turnovers, napoleon, pain au chocolat, bear claws, seasonal Danish, and traditional croissants.

Ready to make laminated dough from scratch? In this three day class we’ll cover blitz puff pastry, traditional puff pastry, croissants and Danish. Finished products will include fruit tarts, savory turnovers, napoleon, pain au chocolat, bear claws, seasonal Danish, and traditional croissants.

Monday through Wednesday, January 13-15, 12 to 5 pm daily   

Monday through Wednesday, April 13-15, 12 to 5 pm daily 

Take your pizza to the next level by learning how to maximize dough flavor and texture to suit your taste. You’ll also learn the secrets of topping pizza to feature the flavors you favor.

Thursday, January 16, 1 to 5 pm

Saturday, February 22, 1 to 5 pm

Sunday, April 19, 1 to 5 pm

For couples or friends, a fun evening of baking together. Have feathery-light scones and tender biscuits eluded you? Have fun with seasonal recipes while you mix quick breads and scones, understand the action of chemical leaveners, and learn tips for preparation and storage.

Thursday, January 16, 6 to 9 pm

See how easy it is to master these delectable treats! Make your own gnocchi and go home with dinner for four, including salad and dessert! Each tuition covers up to four students.

Friday, January 17, 3:30 to 6 pm

Spend a relaxed evening learning to make classic French appetizers and sampling the regional wines that pair best with them.

Friday, January 17, 6 to 8 pm

See how simple it is to make these delectable cookies. A double bake gives great biscotti their crisp crunch, and in this class on authentic Italian biscotti, you’ll experience both a sweet classic and a savory recipe for biscotti.  Learn the Italian “well method” for mixing dough and practice shaping and mixing techniques unique to biscotti.

Saturday, January 18, 9 am to 12 pm 

Enjoy the ancient flavors and traditions of the Middle East through their flatbreads. You’ll make several flatbreads and learn traditional cooking techniques, while exploring the flavors of herbs, spices and dips that accompany them.

Saturday, January 18, 9 am to 12 pm

Springtime has us craving fruits that aren’t yet in season, so we turn to the lemon for these light, yet luscious lemon treats.

Saturday, January 18, 9 am to 12 pm 

Sunday, April 26, 9 am to 12 pm

Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This class will cover care and feeding of sourdough starters, shaping, slashing, and steam baking of traditional sourdough boules.

Saturday, January 18, 1 to 5 pm

Sunday February 9, 1 to 5 pm

Saturday, March 28, 1 to 5 pm

Want to take your cupcakes to the next level? You’ll make cakes and icings, and learn how to mix and match with fillings for sublime results!

Saturday, January 18, 1 to 5 pm

Sunday, February 23, 1 to 5 pm

Sunday April 19, 1 to 5 pm

Are your crisps too crumbly? Your cobblers too crispy? Time to master the pleasure of old-fashioned New England desserts: cobblers, crisps and buckles.

Sunday, January 19, 9 am to 12 pm

Sunday, March 8, 9 am to 12 pm

Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. During the course you'll learn how to work with a pre-ferment to achieve the maximum flavor, mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens.

Saturday, January 18, 1 to 5 pm

Sunday, March 15, 1 to 5 pm

Learn how tender and delicious homemade pasta can be. You’ll hand-mix a traditional pasta dough, use a pasta machine to roll pasta, and learn basic techniques for hand-shaped pasta.

Sunday, January 19, 9 am to 12 pm

Sunday, March 8, 9 am to 12 pm

Sunday, January 19, 9 am to 12 pm 

Learn to make these delicate meringue-based confections. We’ll cover the technique for the cookie bases and a variety of filling options. You’ll go home with a box full of impressive treats.

Sunday, January 19, 1 to 5 pm

Thursday, February 20, 1 to 5 pm

Sunday, March 29, 1 to 5 pm

Wednesday, April 22, 1 to 5 pm

You’ll make two different doughs—one to swirl up a sweet roll, then master a dough that’s perfect for fragrantly savory bread to accompany a meal or serve as a snack all on its own.

Sunday, January 19, 1 to 5 pm

Sunday, March 22, 1 to 5 pm

Plunge your hands into the dough and learn to mix, knead, and bake bread that’s successful every time.  You’ll make two doughs and go home with three luscious loaves.

Sunday, January 19, 1 to 5 pm

Baguettes, croissant, flatbreads, and much more! Spend four days creating a variety of hand-made whole-grain products. You'll learn how time, technique, and hydration can transform your whole-grain baking from dense and dry to light and luscious.

Monday through Thursday, January 20 - 23, 12 to 5 pm daily

Monday through Thursday, April 6 - 9, 12 to 5 pm daily

The focus is bread in this comprehensive class on every aspect of bread baking for the home baker.  There is extensive hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, and French bâtards.

Monday through Thursday, January 20 - 23, 1 to 5 pm daily

Monday through Thursday, March 30 - April 2, 1 to 5 pm daily

This class will banish even the worst case of crust anxiety! Come make and roll out pastry for a two crust pie, and take home your masterpiece!

Saturday, January 25, 9 am to 12 pm

Saturday, March 7, 9 am to 12 pm

Looking for simple yet satisfying desserts to add to your repertoire? You’ll practice mixing, rolling, and filling these seasonal, rustic creations.

Saturday, January 25, 9 am to 12 pm

Learn the techniques behind these tricky pastries. You’ll see how to lock in the butter, then fold, cut, shape and bake, as you create crisp, delectable croissants, pain au chocolat, and more.

Sunday, January 26, 1 to 5 pm

Bring the secrets of Parisian pastry shops into your own kitchen as we spend three days delving into classic patisserie recipes such as macaron, puff pastry, pastry cream, pâte à choux and more. You'll leave with the confidence to create your own, petits fours, napoleons, and éclairs at home.

Monday through Wednesday, April 6-8, 12 to 5 pm daily

Looking for simple yet satisfying desserts to add to your repertoire?  You’ll practice mixing, rolling, and filling these seasonal, rustic creations.

Sunday, February 2, 9 to 12 pm

Small in size, but full in flavor, miniatures are all the rage in the pastry world. This class features three types of petite pastries.

Sunday, February 2, 1 to 5 pm

Sunday, March 15, 1 to 5 pm

For couples or friends, a fun evening of baking together. This class will banish even the worst case of crust anxiety! Students roll out pastry for a two-crust pie and take home pie to dazzle friends and family!

Thursday, February 6, 6 to 9 pm $85/person   $140/pair

Make these flaky pastries from scratch. You’ll see how to laminate pastry and go home with the delectable results!

Saturday, February 8, 1 to 5 pm

You’ll be amazed at how simple these sublime pastries are to make! In this class, you’ll master quick choux paste, learn piping for different desserts, and fill and finish them.

Saturday, February 15, 9 am to 12 pm

Monday, April 20, 6 to 9 pm

Make these flaky pastries from scratch. You’ll practice creating butter-layered dough, rolling, and filling; and go home with the delectable results!

Saturday, February 15, 1 to 5 pm

You’ll be amazed at how simple these sublime pastries are to make! In this class, you’ll master quick choux paste, learn piping for different desserts, and fill and finish them.

Sunday, February 16, 9 am to 12 pm

Want to make Napoleons from scratch? This class will show you the basics of how to make and bake puff pastry and use it to create its most delicious application!

Learn the techniques behind these tricky pastries. You’ll see how to lock in the butter, then fold, cut, shape and bake, as you create crisp, delectable croissants, pain au chocolat, and more.

Thursday, February 20, 1 to 5 pm

Sunday, March 8, 1 to 5 pm

Tuesday, April 21, 1 to 5 pm

Winter is the season for richer pies and tarts. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. You’ll mix and roll pastry from scratch, make seasonal fillings, and bake both a pie and tart to take home.

<>Friday, February 21, 1 to 5 pm

Thursday, March 5, 1 to 5 pm

For couples or friends, a fun evening of baking together. Do you crave these tender treats? They’re easier than you think to make! We’ll guide you through making the pastries, along with some fresh fillings and toppings to update the classic version.

Thursday, February 27, 6 to 9 pm $85/person $140/pair

You'll never buy pre-packaged puff pastry again! You'll make a quick dough for buttery, flaky pastry, then use it to create a classic French apple tart and savory palmiers.

Sunday, March 1, 9 am to 12 pm

You'll never buy pre-packaged puff pastry again! You'll make a quick dough for buttery, flaky pastry, then use it to create a classic French apple tart and savory palmiers.

Saturday, March 7, 9 am to 12 pm

Bring the secrets of Parisian pastry shops into your own kitchen as we spend three days delving into classic patisserie recipes such as macaron, puff pastry, pastry cream, pâte à choux and more. You'll leave with the confidence to create your own, petits fours, napoleons, and éclairs at home.

Monday through Wednesday, March 9 -11, 12 to 5 pm daily

Do you crave these tender treats? They’re easier than you think to make! We’ll guide you through making the pastries, along with some fresh fillings and toppings to update the classic version.

Sunday, March 15, 9 am to 12 pm

Immerse yourself in this three-day class on all things pie. You’ll master a variety of crusts and shapes, grace them with mouth-watering fillings both sweet and savory, and go home with samples to share and the confidence to make this year your best pie season yet.

Monday through Wednesday, March 16-18, 12 to 5 pm daily

Join us for a comprehensive class on pastry, from basic to more advanced. You’ll spend hands-on time developing skills to bake quick breads, cakes, pies, cookies, pastry, fillings, décor, and more.

Monday through Thursday, March 23 - 26, 12 pm to 5 pm daily

This class will banish even the worst case of crust anxiety! Come make and roll out pastry for a two crust pie, and take home your masterpiece!

Friday, April 3, 5 to 8 pm

Spring’s the season for lighter pies and tarts. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. You’ll mix and roll pastry from scratch, make seasonal fillings, and bake both a pie and tart to take home.

Saturday, April 11, 1 to 5 pm

Friday, April 17, 1 to 5 pm

Spring’s the season for lighter desserts. Learn techniques for tart dough with two different fillings. You’ll practice mixing, rolling, and filling these seasonal, rustic creations. 

Monday, April 13, 6 to 9 pm

Spring’s the season for lighter desserts. Learn techniques for tart dough with two different fillings. You’ll practice mixing, rolling, and filling these seasonal, rustic creations. 

Sunday, April 19, 9 am to 12 pm

Spring’s the season for lighter pies and tarts. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. You’ll mix and roll pastry from scratch, make seasonal fillings, and bake both a pie and tart to take home.

Do you crave these tender treats? They’re easier than you think to make! We’ll guide you through making the pastries, along with some fresh fillings and toppings to update the classic version.

Thursday, April 30, 6 to 9 pm

This class focuses on making a trio of elegant sweet breads from one rich dough. You’ll learn to make the sweet dough by hand, and then learn three shaping techniques that are sure to become a regular part of your baking repertoire, from a raspberry-filled braid to melt-in-your-mouth cinnamon buns.

Saturday, January 25, 1 to 5 pm

Saturday, March 14, 1 to 5 pm

Overcome yeast anxiety with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that's successful every time. You’ll learn shaping techniques for other loaves, understand how different ingredients affect the outcome of your loaves, and take home a loaf of the easiest bread you’ll ever bake!

Sunday, January 26, 9 am to 12 pm

Sunday, February 23, 9 am to 12 pm,

Sunday, March 29, 9 am to 12 pm

Do you pine for authentic Indian breads such as naan, chapati, and paratha? Don’t have a tandoor? No problem – we’ll show you how to make these traditional breads in your home kitchen!

Sunday, January 26, 9 am to 12 pm

Learn how easy it is to bake your own bagels at home. We’ll compare different methods of shaping and baking both bialys and bagels. You'll go home with a batch of bagels and bialys and the know-how to bake your own better-than-bought!

Sunday, January 26, 1 to 5 pm

Sunday, March 8, 1 to 5 pm

Friday, April 10, 1 to 5 pm

Are you interested in baking with sourdough, but not sure where to start? This 3-day immersion in all things sourdough is for you! We’ll guide you through the process of maintaining a healthy sourdough starter, and then we’ll use it to leaven and flavor a wide variety of baked goods.  We’ll show you a few sneaky ways to use up any extra starter to help reduce waste. You'll go home with a bounty of baked goods, including pan bread, artisan bread, crackers, and even sweets. Lunch included.

Monday through Wednesday, January 27 - 29, 9 am to 3 pm daily

The focus is bread in this comprehensive class on every aspect of bread baking for the home baker.  There is extensive hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, and French bâtards.

Monday through Thursday, January 27 - 30, 1 to 5 pm daily

Monday through Thursday, April 13 - 16, 1 to 5 pm daily

For couples or friends, a fun evening of baking together. If you love soft pretzels, this class is for you! Students will learn the secret to classic pretzel dough, then do the twist on sweet and savory versions. Butter, salt, cinnamon sugar... We've got it covered!

Thursday, January 30, 6 to 9 pm

$85/person $140/pair

Are you tired of healthy, but inedible whole wheat doorstop breads? You’ll learn to make a high-rising sandwich loaf of whole wheat bread that tastes as good as it is good for you.

Saturday, February 1, 9 am to 12 pm

Saturday, March 28, 9 am to 12 pm

Come bake everything you need for an afternoon tea, both sweet and savory! We’ll make a yeast bread perfect for refined sandwiches, along with lemon poppy seed loaves and tender scones.

Saturday, February 1, 1 to 5 pm

Sunday, March 15, 1 to 5 pm

Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. During the course you'll learn how to work with a pre-ferment to achieve the maximum flavor, mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens.

Sunday, February 2, 1 to 5 pm

Saturday, February 29, 1 to 5 pm

Saturday, March 14, 1 to 5 pm

Sunday, April 5, 1 to 5 pm

Learn how to make this crusty, pillowy bread at home.  You’ll make two delicious varieties of this classic Italian bread.

Sunday, February 2, 1 to 5 pm

Do you dream of pulling crackling breads from your home oven? Long to make the perfect baguette? Want to make your flaky croissants from start to finish? From pre-ferments to kneading, you’ll spend four days immersed in all things artisan. You’ll head home armed with new knowledge and baked goods to share with friends and family!

Monday through Thursday, February 3 - 6, 12 to 5 pm daily

Monday through Thursday, March 16 - 19, 12 to 5 pm daily

Monday through Thursday, April 20 - 23, 12 to 5 pm daily

Do you dream of pulling crackling breads from your home oven? Long to make the perfect baguette? Want to make your flaky croissants from start to finish? From pre-ferments to kneading, you’ll spend four days immersed in all things artisan. You’ll head home armed with new knowledge and baked goods to share with friends and family!

Monday through Thursday, February 3-6, 12 to 5 pm daily

Monday through Thursday, April 6-9, 12 to 5 pm daily

Have feathery-light biscuits and tender scones eluded you? Have fun with these quick recipes while you mix the dough, understand the action of chemical leaveners, and learn tips for preparation and storage.

Friday, February 7, 5 to 8 pm

For couples or friends, a fun evening of baking together.  We'll guide you through making the dough from scratch, then you'll stretch and top it to your taste.  Pizzas will be baked in our wood-fired oven and you can box it to go or eat here.  

We travel to Italy for the inspirational flatbreads you make in this class. You’ll learn how to use preferments and classic “00” flour, and semolina to create delicious, simple Italian breads.

Saturday, February 8, 9 am to 12 pm

Saturday, April 18, 9 am to 12 pm

Make two crusty whole grain loaves that are as flavorful as they are healthy.

Saturday, February 8, 1 to 5 pm

Do you pine for authentic Indian breads such as naan, chapati, and paratha? Don’t have a tandoor? No problem – we’ll show you how to make these traditional breads in your home kitchen!

Sunday, February 9, 9 am to 12 pm

We travel to Italy for the inspirational flatbreads you make in this class. You’ll learn how to use preferments, breads, classic “00” flour, and semolina to create delicious, simple Italian breads.

Sunday, February 9, 9 am to 12 pm

Ready to take your bread baking to new heights?  Join us for this intensive 4-day class covering enriched dough, pre-ferments, sourdough, rye, and more.  You’ll be making bakery quality breads, and gain the skills to replicate them at home. This class is for advanced home bakers. "Artisan Baking At Home" is a suggested prerequisite.  Lunch included.

Monday through Thursday, March 23-26, 9 am to 4 pm daily

Have feathery-light biscuits and tender scones eluded you? Have fun with these quick recipes while you mix the dough, understand the action of chemical leaveners, and learn tips for preparation and storage.

Saturday, February 15, 9 am to 12 pm

Sunday, March 22, 9 am to 12 pm

Sunday, April 26, 9 am to 12 pm

We've combed the Mediterranean for the most authentic bread recipes and come up with a fabulously flavorful selection for these regional breads. You’ll master simple techniques and use regional ingredients to make these specialty loaves.

Saturday, February 15, 1 to 5 pm

Saturday, April 25, 1 to 5 pm

Roll up your sleeves and get ready to make yeasted breads in smaller shapes. We'll make a tender, buttery bread and heartier whole wheat.  Perfect for all occasions, these small breads are sure to please!

Sunday, February 16, 9 am to 12 pm 

Sunday, April 19, 9 am to 12 pm

Ciabatta is popping up everywhere! Learn how to make this crusty, holey bread at home. You’ll make two delicious varieties of this classic Italian bread.

Sunday, February 16, 1 to 5 pm

Sunday, March 29, 1 to 5 pm

Make two crusty whole grain loaves that are as flavorful as they are healthy.

Sunday February 16, 1 to 5 pm

Join us as we explore the wide world of bread.  We’ll make many varieties including flatbreads, hearth-baked breads, and enriched loaves perfect for the upcoming winter holidays.  

Monday through Wednesday, February 17-19, 9 am to 4 pm daily

For those who are already comfortable with sourdough baking, come spend three days on an in-depth exploration of this challenging topic. You’ll learn about different types of starter and how to maintain them and adjust hydration,ent starters, as well as techniques to manipulate the flavor of your baked goods. Then you'll use the starters to their best advantage in an array of artisan breads, including a crusty pain aulevain, a variety of tasty whole grain loaves, crispy crackers, and traditional rye breads. Recommended prerequisites include Artisan Baking at Home, Artisan II: Bread Intensive, or Sourdough Baking Basics. Lunch included

Monday through Wednesday, February 17-19, 9 am to 4 pm daily

These are the old-fashioned cinnamon buns you crave. You'll make two sweet temptations--the classic iced cinnamon buns, and sticky buns with a finger-licking gooey caramel topping!

Saturday, February 22, 9 am to 12 pm

Saturday, April 25, 9 am to 12 pm

Overcome yeast anxiety with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that's successful every time. You’ll learn shaping techniques for other loaves, understand how different ingredients affect the outcome of your loaves, and take home a loaf of the easiest bread you’ll ever bake!

Saturday, April 25, 9 am to 12 pm

Crispy crust, soft crumb, and perfect with any meal, French Bread is an enduring favorite. Learn how to coax amazing flavor and texture from the simplest ingredients.

Sunday, February 23, 1 to 5 pm

Saturday, April 18, 1 to 5 pm

This class focuses on making a trio of elegant sweet breads from one rich dough. You’ll learn to make the sweet dough by hand, and then learn three shaping techniques that are sure to become a regular part of your baking repertoire, from a raspberry-filled braid to melt-in-your-mouth cinnamon buns.

Sunday, February 23, 1 to 5 pm

For those who are already comfortable with sourdough baking, come spend three days on an in-depth exploration of this challenging topic. You’ll learn about different types of starter and how to maintain them and adjust hydration,ent starters, as well as techniques to manipulate the flavor of your baked goods. Then you'll use the starters to their best advantage in an array of artisan breads, including a crusty pain au levain, a variety of tasty whole grain loaves, crispy crackers, and traditional rye breads. Recommended prerequisites include Artisan Baking at Home, Artisan II: Bread Intensive, or Sourdough Baking Basics. Lunch included.

Monday through Wednesday, February 24-26, 9 am to 4 pm daily 

Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This class will cover care and feeding of sourdough starters, shaping, slashing, and steam baking of traditional sourdough boules.

Saturday, February 29, 1 to 5 pm

Sunday, April 19, 1 to 5 pm

If you love soft pretzels, this class is for you! Students will learn the secret to classic pretzel dough, then do the twist on sweet and savory versions. Butter, salt, cinnamon sugar... We've got it covered!

Sunday, March 1, 9 am to 12 pm

Sunday, April 26, 9 am to 12 pm

We've come up with an international assortment of flatbreads sure to whet your appetite. You'll taste your way across continents from Italy to India, mastering the simple techniques for reproducing each specialty in your own kitchen while you learn about their cultural settings serving traditions. You'll make both dough and batter flatbreads and practice working with specialty flours.

You'll make two delicious styles of rye bread, deli rye and vollkornbrot, each fragrant with sourdough flavor, as you learn how to handle rye doughs for breads as delicious as bakery breads.

Sunday, March 1, 1 to 5 pm

You'll make two delicious styles of rye bread, deli rye and vollkornbrot, each fragrant with sourdough flavor, as you learn how to handle rye doughs for breads as delicious as bakery breads.

Sunday, March 1, 1 to 5 pm

Are you interested in baking with sourdough, but not sure where to start? This 3-day immersion in all things sourdough is for you! We’ll guide you through the process of maintaining a healthy sourdough starter, and then we’ll use it to leaven and flavor a wide variety of baked goods.  We’ll show you a few sneaky ways to use up any extra starter to help reduce waste. You'll go home with a bounty of baked goods, including pan bread, artisan bread, crackers, and even sweets. Lunch included.

Monday through Wednesday, March 2 - 4, 9 am to 3 pm daily

Ready to take your bread baking to new heights?  Join us for this intensive 4-day class covering enriched dough, pre-ferments, sourdough, rye, and more.  You’ll be making bakery quality breads, and gain the skills to replicate them at home. This class is for advanced home bakers. "Artisan Baking At Home" is a suggested prerequisite. Lunch included.

Monday through Thursday, March 2 - 5, 9 am to 4 pm daily

For couples or friends, a fun evening of baking together. Warm, tender, and oh so delicious, everyone loves cinnamon buns! Pair up to make a mouthwatering batch of this yeasted treat to take home and share.

Thursday, March 5, 6 to 9 pm

$85/person or $140/pair

We’re rolling out another class in collaboration with the Norwich Inn. This time you'll have the opportunity to learn about the craft of beer making and see how to incorporate it into bread. The weekend features brewing with Jeremy Hebert and baking at King Arthur’s Baking Education Center with Jasper Murdock Ale ingredients. The Norwich Inn is renowned for its award-winning variety of English-style Ales, created at its Brewery and sold only on site. The weekend will be capped by the "Brewer's Banquet," featuring the creations of Chef Devin Clark married with generous samplings of Jasper Murdock Ales and beer-inspired bread made in the class.To register for the weekend package, please check the Norwich Inn website, contact innkeeper@norwichinn.com or call 802-649-1143. The class is only open to weekend package participants. Pricing is $295 per person, double occupancy, excluding optional programs. For pricing details and more information on the weekend package, please check the Norwich Inn website, or call 802-649-1143.

Saturday, March 7, 9 am to 1 pm  baking class is full, but Inn package is still available.

From a fine-grained pain de mie that’s perfect for tea sandwiches to rich, tender scones, you’ll make the classics for afternoon tea.

Saturday, March 7, 1 to 5 pm

We've come up with an international assortment of flatbreads sure to whet your appetite. You'll taste your way across continents from Italy to India, mastering the simple techniques for reproducing each specialty in your own kitchen while you learn about their cultural settings and serving traditions. You'll make both dough and batter flatbreads and practice working with specialty flours.

Saturday, March 7, 2 to 5 pm

These are the old-fashioned cinnamon buns just like grandma made. You'll make two sweet temptations--the classic iced cinnamon buns, both a yeasted and a quick version, and sticky buns with a finger-licking gooey caramel topping!

Sunday, March 8, 9 am to 12 pm

Take your pizza to the next level by learning how to maximize dough flavor and texture to suit your taste. You’ll also learn the secrets of topping pizza to feature the flavors you favor.

Sunday, March 8, 1 to 5 pm

We love pizza and we've come up with techniques to rival any pie you can buy. Prepare the Neapolitan classic, with hand-stretched dough, and see how to simulate a brick oven at home.

Sunday, March 15, 9 am to 12 pm

Make two varieties of English muffins from scratch! We’ll tackle both griddle-cooked and baked versions.

Saturday, March 21, 9 am to 12 pm

Roll up your sleeves and get ready to make yeasted breads in smaller shapes. We'll make a tender, buttery bread and heartier whole wheat. Perfect for all occasions, these small breads are sure to please!

Saturday, March 21, 9 am to 12 pm

Crisp crust, light crumb, perfect with any meal, French Bread is an enduring favorite. Learn how to coax amazing flavor and texture from the simplest ingredients.

Saturday, March 21, 1 to 5 pm

See how simple it is to make crisp, tender snacks from scratch. You’ll learn the secret to rolling crackers evenly for no burning, along with clever tips for incorporating your own ingredients for signature snacks!

Sunday, March 22, 9 am to 12 pm 

We've combed the Mediterranean for the most authentic bread recipes and come up with a fabulously flavorful selection for these regional breads. You’ll master simple techniques and use regional ingredients to make these specialty loaves.

Sunday, March 22, 1 to 5 pm

Enjoy the ancient flavors and traditions of the Middle East through their flatbreads. You’ll make several flatbreads and learn traditional cooking techniques, while exploring the flavors of herbs, spices and dips that accompany them.

Sunday, March 29, 9 am to 12 pm

Following up on our multi-day artisan bread classes, this intensive revolves around practicing the skills you’ve learned with an eye to ever-increasing proficiency. You’ll spend three days refining your shaping, scoring, and dough-handling techniques. Building on prior artisan bread classes, you’ll deepen your understanding of flavor development, baker’s percentages, flour selection, and use of pre-ferments and sourdoughs. Lunch included.

Monday through Wednesday, March 30 - April 1, 9 am to 4 pm daily

Make your own muffins from scratch and see how to make their cousin, the crumpet, as well! We’ll tackle both griddle-cooked and baked versions.

Saturday, April 4, 9 am to 12 pm

For couples or friends, a fun evening of baking together. We love pizza and we've come up with techniques to rival any pizza you can buy. Prepare the Neapolitan classic, with hand-stretched dough, and see how to simulate a brick oven at home.

Thursday, April 2, 6 to 9 pm $85/person or $140/pair

Plunge your hands into the dough and learn to mix and knead bread that is successful every time, as well as moist, tender scones.

Thursday, April 30, 1 to 5 pm

Want to take your cupcakes to the next level? You’ll make cakes, icings, and fillings, and learn how to mix and match for sublime results!

Saturday, January 25, 1 to 5 pm

Start the day by learning three techniques for cake baking. While the cakes are cooling, the class will share lunch. Spend the afternoon producing butter cream and learning simple techniques to finish your cakes. Lunch included.

Sunday, January 26, 9 am to 5 pm

Sunday, April 5, 9 am to 5 pm

Ready to branch out beyond chocolate chip? We’ll make formed, drop, and bar cookies that will have your friends clamoring for the crumbs!

Saturday, February 8, 9 am to 12 pm

Saturday, March 29, 9 am to 12 pm

Learn a variety of decorating techniques using Valentine’s Day themes. You’ll decorate already baked cookies as you practice flocking, flooding, edging and stenciling.

Saturday, February 8, 9 am to 12 pm

Our exploration of British baking continues with this class on traditional British desserts. You'll learn the techniques for Victoria Sponge and produce delicious Bakewell Tarts.

Saturday, February 8, 1 to 5 pm

Saturday, April 4, 1 to 5 pm

Learn a variety of decorating techniques using Valentine’s Day themes. You’ll decorate already baked cookies as you practice flocking, flooding, edging and marbling.

Sunday, February 9, 9 am to 12 pm

Sunday, February 9, 1 to 5 pm

Monday through Wednesday, April 20-22, 12 to 5 pm daily

For couples or friends, a fun evening of baking together. Celebrate Valentine’s Day by creating a decadent chocolate dessert.

Friday, February 14, 6 to 9 pm $85/person or $140/pair

Start the day by learning three techniques for cake baking. While the cakes are cooling, the class will share lunch. Spend the afternoon producing buttercream and learning simple techniques to finish your cakes. Lunch included

Saturday, February 15, 9 am to 5 pm

Did George really chop down the cherry tree? Either way, February is the perfect time for a reminder of summer! Come bake a beautiful cherry pie with us to ward off the winter chill.

Sunday, February 16, 9 am to 12 pm

Join us for a class devoted to a variety of caramel flavored baked goods.  You’ll make caramel from scratch, learning the techniques of cooking sugar properly.  We’ll teach you delicious applications in tarts, cookies, and more, and you’ll go home with the delectable desserts.