Home Baker Classes

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!

Saturday, May 23, 1 to 5 pm

Sunday, July 19, 1 to 5 pm

Saturday, August 8, 1 to 5 pm

Come bake dinner for 4, including salad and dessert! Get ready for simple summer suppers with this recipe for quiche that's mouth-meltingly tender, with a crisp, yet tender crust! Each tuition covers up to four students.

Friday, May 29, 3:30 to 6 pm

Friday, June 26, 3:30 to 6 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.

Sunday, May 10, 1 - 5 pm

Saturday, June 6,  1 - 5 pm

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, June 1 - 4, 1 to 5 pm daily

Monday through Thursday, July 6 - 9, 1 to 5 pm daily

Monday through Thursday, August 31 - September 3, 1 to 5 pm daily

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, June 22-24, 12 to 5 pm daily

Monday through Wednesday, August 31-September 2, 12 to 5 pm daily

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. 

Thursday, May 7, 6 - 9 pm

Spend a relaxed evening learning how to use some of our favorite Vermont products, while sipping some of the state’s best artisan beverages. 

Learn to make a filled Stromboli, customized for your family, and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students. 

Friday, July 24, 3:30 to 6 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.

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, May 31, 9 am to 12 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, June 7, 9 am to 12 pm

Saturday, July 11, 9 am to 12 pm

Sunday, August 9, 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.

Wednesday, May 27, 1 to 5 pm

Sunday, June 14, 1 to 5 pm

Friday, July 3, 1 to 5 pm

Thursday, July 30, 1 to 5 pm

Saturday, August 15, 1 to 5 pm

Friday, August 28, 1 to 5 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, June 6, 1 to 5 pm

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.

Saturday, May 23, 9 am to 12 pm

Thursday, June 18 , 6 to 9 pm

Thursday, July 9, 6 to 9 pm

Saturday, August 1, 9 am to 12 pm

Join us for a class on baked phyllo treats. We'll make and stretch phyllo dough from scratch and use it to make a savory appetizer, then use pre-made phyllo to build Baklava, along with chocolate phyllo triangles.

Sunday, May 17, 1 to 5 pm

Friday, August 21, 1 to 5 pm

Banish crust anxiety forever as you master both pie and tart crust, then use summer’s bounty to fill them.

Celebrate the rich traditions of European tarts! You’ll make the classic Austrian specialty Linzer Torte, and a German style browned butter fruit tart.

Saturday, May 2, 1 to 5 pm

Saturday, August 1, 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 May 3, 9 am to 12 pm

Sunday, August 23, 9 am 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, May 3, 1 to 5 pm

Thursday, June 4, 1 - 5 pm

Wednesday, July 15, 1 - 5 pm

Sunday, August 9, 1 - 5 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.

Monday through Wednesday, May 4 - 6, 12 to 5 pm daily

Monday through Wednesday, August 3 - 5, 12 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, May 16, 9 am to 12 pm

Saturday, June 13, 9 am to 12 pm

Saturday, August 29, 9 am to 12 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, May 23, 1 to 5 pm

Saturday, July 11, 1 to 5 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, May 24, 1 to 5 pm

Saturday, August 22, 1 to 5 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.

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, June 6, 9 am to 12 pm

Saturday, July 18, 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!

Sunday, June 7, 1 to 5 pm

Join us for a comprehensive class on pastry fundamentals. You’ll spend hands-on time developing skills to bake cakes, pies, cookies, blitz puff pastry, eclairs, and more.

Monday through Thursday, June 8-11, 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. 

Monday, June 15, 6 to 9 pm

Thursday, July 16, 6 to 9 pm

Thursday, August 6, 6 to 9 pm

Saturday, August 22, 9 am to 12 pm

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.

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

Saturday, June 20, 1 to 5 pm

Did George really chop down the cherry tree? Celebrate America’s birthday with a beautiful cherry pie you make yourself!

Friday, July 3, 5 to 8 pm

Come create the perfect portable dessert. We’ll guide you through making the dough and seasonal filling, and you’ll go home with the fruits of your labor.

Sunday, July 5, 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, July 13-15, 12 to 5 pm daily

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, July 20-22, 12 to 5 pm daily

Add an international flair to your repertoire by learning two methods for tart dough with two different fillings. You’ll practice mixing, rolling, and decorative shaping techniques with these seasonal, rustic creations.

Saturday, July 25, 9 am to 12 pm

Banish crust anxiety forever as you master both pie and tart crust, then use summer’s bounty to fill them.

Saturday, August 1, 1 to 5 pm

Join us for a class on baked phyllo treats. We'll make and stretch phyllo dough from scratch and use it to make a savory appetizer, then use pre-made phyllo to build Baklava, along with chocolate phyllo triangles.

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, August 10-12, 12 to 5 pm daily

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.

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.

Thursday, June 25, 9 am to 12 pm

Sunday, August 2, 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.

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, June 20, 9 am to 12 pm

Saturday, August 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, May 17, 1 to 5 pm

Saturday, August 1, 1 to 5 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.

Sunday, June 14, 1 to 5 pm

Saturday, July 18, 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, May 25 - 28, 12 to 5 pm daily

Monday through Thursday, August 10 - 13, 12 to 5 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!

Sunday, May 17, 9 am to 12 pm

Sunday, June 21, 9 am to 12 pm

Thursday, August 27, 6 to 9 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, June 28, 9 am to 12 pm

Saturday, August 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.

Saturday, June 13, 1 to 5 pm

Sunday, August 16, 1 to 5 pm

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.

Sunday, May 24, 9 am to 12 pm

Saturday, June 27, 9 am to 12 pm

Sunday, August 2, 9 am to 12 pm

Wednesday, Aug 19, 2 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!

Monday, May 25, 1 to 4 pm

Saturday, July 25, 9 am to 12 pm

Sunday, August 30, 9 am to 12 pm

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, May 21, 1 to 5 pm

Saturday, June 27, 1 to 5 pm

Saturday, July 25, 1 to 5 pm

Monday, August 17, 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 serving traditions. You'll make both dough and batter flatbreads and practice working with specialty flours.

Friday, May 1, 5 to 8 pm

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.

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, May 2, 1 to 5 pm

Monday, July 13, 1 to 5 pm

Sunday, August 2, 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.

Saturday, May 2, 1 - 5 pm

Sunday August 30, 1 - 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.

Sunday, May 3, 9 am to 12 pm

Saturday, July 11, 9 am to 12 pm

Saturday, August 29, 9 am to 12 pm

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

Sunday, May 3, 1 to 5 pm

Sunday, July 12, 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, May 3, 1 to 5 pm

Building on the class Sourdough Baking Basics, spend three days on an in-depth exploration of this challenging topic. You’ll use different starters and learn good maintenance practices, then use them to their best advantage in a variety of artisan breads, including pain au levain, whole grain loaves and traditional rye breads. Lunch included.

Monday through Wednesday, May 4 - 6, 9 am to 4 pm daily

Monday through Wednesday, July 13 - 15, 9 am to 4 pm daily

Come explore the wide world of bread. This class features an assortment of breads from around the globe, including flatbreads, hearth-baked, and enriched loaves including Anpan, Bocado de Dama, M’semen, Fougasse, Limpa, and much more!

Monday through Wednesday, May 4-6, 9 am to 4 pm daily

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

Saturday, May 9, 9 am to 12 pm

Sunday, June 28, 9 am to 12 pm

Saturday, August 1, 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, May 9, 1 to 5 pm

Sunday, June 21, 1 to 5 pm

Saturday, July 11, 1 to 5 pm

Saturday, August 15, 1 to 5 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, May 10, 1 to 5 pm

Sunday, June 14, 1 to 5 pm

Saturday, August 29, 1 to 5 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, May 11 - 14, 9 am to 4 pm daily

Monday through Thursday, August 24 - 27, 9 am to 4 pm daily

Building on the class Sourdough Baking Basics, spend three days on an in-depth exploration of this challenging topic. You’ll use different starters and learn good maintenance practices, then use them to their best advantage in a variety of artisan breads, including pain au levain, whole grain loaves and traditional rye breads. Lunch included.

Monday through Wednesday, May 11-13, 9 am to 4 pm daily

Monday through Wednesday, August 10-12, 9 am to 4 pm daily

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, May 16, 9 am to 12 pm

Sunday, July 5, 9 am to 12 pm

Having trouble making (and braiding!) a tender classic challah? This class focuses on this traditional Jewish loaf, its history and some of its incarnations.

Saturday, May 16, 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.

Saturday, May 16, 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!

Saturday, May 23, 9 am to 12 pm

Sunday, June 14, 9 am to 12 pm

Sunday July 12, 9 am to 12 pm

Saturday, August 15, 9 am to 12 pm

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, May 23, 9 am to 12 pm

Sunday, July 19, 9 am to 12 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.

Saturday, May 23,  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, May 24, 9 am to 12 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, May 24, 1 to 5 pm

Sunday, July 5, 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.

Friday, May 29, 1 to 5 pm

Thursday, June 18, 1 to 5 pm

Friday, July 10, 1 to 5 pm

Thursday, August 20, 1 to 5 pm

Sunday, August 30, 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!

Saturday, May 30, 9 am to 12  pm

Sunday, August 23, 9 am to 12 pm

Craft your own artisan pizza dough by hand, top it with the freshest seasonal ingredients, and bake it yourself on the wood-fired hearth.

 Saturday, May 30, 1 to 5 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.

Sunday, May 31, 1 to 5 pm

Saturday, August 22, 1 to 5 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, May 31, 1 to 5 pm

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, June 1 - 4, 1 to 5 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.

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!

Saturday, June 6, 9 am to 12 pm

Are you trying to incorporate whole grains into your baking repertoire? We’ll share techniques and recipes to make whole grains an easy and appetizing part of your daily diet.

Sunday, June 7, 1 to 5 pm

Sunday, August 23, 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, June 7, 1 to 5 pm

Come explore the wide world of bread. This class features an assortment of breads from around the globe, including flatbreads, hearth-baked, and enriched loaves including Anpan, Bocado de Dama, M’semen, Fougasse, Limpa, and much more!

Lunch provided daily

Monday through Wednesday, June 8-11, 9 am to 4 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, June 8-11, 12 to 5 pm daily

Monday through Thursday, August 24-27, 12 to 5 pm daily

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, June 13, 9 am to 12 pm

Sunday, July 26, 9 am to 12 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, June 14, 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, June 15 - 18, 9 am to 4 pm daily

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, June 15 - 17, 9 am to 3 pm daily

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

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.

Saturday, June 20, 1 to 5 pm

Join us for an introduction to Gluten-Free baking!  We’ll utilize gluten-free grains as well as almond and coconut flours to make an assortment of baked goods, sweet and savory.  PLEASE NOTE: Baked goods produced in this class do contain egg, dairy, and nuts.  Our facility is not gluten-free, so we cannot guarantee your baked goods will be free of wheat contamination.

Saturday, June 20, 1 to 5 pm 

Sunday, July 26, 1 to 5 pm

Thursday, August 20, 1 to 5 pm 

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.

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, June 22 - 24, 9 am to 4 pm daily

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, June 29 - July 2, 12 to 5 pm daily

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.

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, July 6-8, 9 am to 3 pm daily

Unique French regional shapes are the focus of this class, though we'll also spend some time on advanced braiding. We'll make dough enough for shaping practice, and you'll go home with truly beautiful breads.

Saturday, July 25, 1 to 5 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, July 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, August 23, 1 to 5 pm

We love pizza and we've come up with techniques to rival any pie you can buy. You'll hand-stretch dough, top and bake pizza, and see how to simulate a brick oven at home.

Saturday, August 29, 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.

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

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, August 16, 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.

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

Saturday, May 2, 9 am to 12 pm

Sunday, July 19, 9 am to 12 pm

Sunday August 9, 9 am to 12 pm

Spend four days exploring whole grains and how to use them successfully to make a variety of traditional artisan products. You'll learn how time, technique, and hydration can create baked goods that are incredibly delicious.

Monday through Thursday, May 18 - 20, 12 to 5 pm daily

Learn a variety of decorating techniques using spring themes. You’ll decorate Spring flowers as you practice flocking, flooding, edging and stenciling.

Saturday, May 30, 9 am to 12 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!

Sunday April 19, 1 to 5 pm

Saturday, May 30, 1 to 5 pm

Sunday, July 5, 1 to 5 pm

Sunday, August 16, 1 to 5 pm

Join us for a three-day extravaganza of British baking that covers the classics. You’ll bake a wide variety of British baked goods including scones, English muffins, Bakewell tarts, Victoria sandwich, sticky toffee pudding, and savory meat pies.

Monday through Wednesday, August 3-5, 12 to 5 pm daily

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.

Wednesday, May 20, 1 to 5 pm

Saturday, June 13, 1 to 5 pm

Tuesday, July 14, 1 to 5 pm

Sunday, August 23, 1 to 5 pm

For couples or friends, a fun evening of baking together. Ready to branch out beyond chocolate chip? We’ll make rolled, drop, and bar cookies that will have your friends clamoring for the crumbs!

Thursday, April 23, 6 to 9 pm $85/person or $140/pair

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.  

Join us for a three-day extravaganza of British baking that covers the classics. You’ll bake a wide variety of British baked goods including scones, English muffins, Bakewell tarts, Victoria sandwich, sticky toffee pudding, and savory meat pies. 

Monday through Wednesday, June 1-3, 12 pm to 5 pm daily

Monday through Wednesday, August 24-26, 12 pm to 5 pm daily

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.

Sunday, May 3, 9 am to 12 pm

Sunday, July 26, 9 am to 12 pm

Come learn how to make your own chocolates, better than you can buy, then wow the mother in your life with your creations!

Sunday, May 10, 1 to 5 pm

Create two cakes that are a perfect treat, any time of the day! You’ll make both a quick and yeasted version, each with a customized topping.

Saturday, May 16, 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, May 17, 9 am to 12 pm

Sunday, July 5, 9 am to 12 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 buttercream and learning simple techniques to finish your cakes. Lunch included

Sunday, May 17, 9 am to 5 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.

Monday, May 18, 1 to 5 pm

Saturday, July 18, 1 to 5 pm

Time to move beyond brownies to spectacular bar cookies. See how layers of flavor and texture raise your bar cookies to new heights.

Saturday, May 30, 9 am to 12 pm

Sunday, August 30, 9 am to 12 pm

Join us for an afternoon devoted to one of our guilty pleasures—doughnuts! You’ll make doughnuts from scratch, both yeasted and cake, and go home with some to share for Sunday morning and the know-how to make more!

Saturday, May 30, 1 to 5 pm

You’ll make the classic version of this New England treat so yummy that four different states claim to be its home!

Sunday, May 31, 9 am to 12 pm

Sunday, August 23, 9 am to 12 pm

Learn a variety of decorating techniques using summer themes. You’ll decorate tie-dyed t-shirts, beach balls, and more as you practice flocking, flooding, edging and stenciling.

Saturday, July 12, 9 am to 12 pm 

We wait all year for strawberry season, and when they’re finally ripe, we relish them! Join us for this special once-a-year class to celebrate this succulent season.

Saturday, June 13, 1 to 5 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, July 18, 9 am to 12 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!

Sunday, June 14, 9 am to 12 pm

Sunday, August 16, 9 am to 12 pm

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

Sunday, June 21, 9 am to 12 pm

Following our popular British Baking Classics class, we’ll explore more of the best of British baking including Chelsea Buns, Spiced Pork Pie, Custards, and much more!

Monday through Wednesday, June 22 - 24, 12 to 5 pm daily

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 boxful of impressive treats. 

Sunday, June 28, 1 to 5 pm

We wait all year for strawberry season, and when they’re finally ripe, we relish them! Join us for this special once-a-year class to celebrate this succulent season.

Sunday, June 28, 1 to 5 pm

Take a hands-on tour of classic European cakes from simple tea-time treats to elegant layered cakes.  Over three days, you'll master the techniques to create buttery and tender pound cakes, light as air sponge cakes and mousse, and rich buttercream. From Germany's Guglhupf to France's Opera Torte, this class is sure to please!

Monday through Wednesday, June 29 – July 1, 12 to 5 pm daily

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.

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.

Sunday, July 19, 1 to 5 pm

We’ll make desserts just right to fight the summer heat, featuring the freshest seasonal fruit.

Sunday, July 26, 1 to 5 pm

Saturday, August 22, 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!

Sunday, July 26, 1 to 5 pm

Nothing is as satisfying as creating something with your own two hands—whether it’s gorgeous pottery or delicious food. With this class, you can do both! Start at King Arthur in Norwich where you’ll make cobbler and crisps. You’ll learn to bake a seasonal New England dessert (baked in a Farmhouse Pottery stoneware dish for you to keep!). Enjoy a catered lunch at King Arthur Flour before heading to Woodstock, a picturesque Vermont village. You’ll spend the afternoon learning the ins and outs of wheel throwing and you’ll make your very own Farmhouse Pottery small pantry bowl. Please plan to provide your own transportation from King Arthur to the Farmhouse studio in Woodstock. A perfect summer day awaits!

Friday, July 31, 9 am to 4 pm,

Following our popular British Baking Classics class, we’ll explore more of the best of British baking including Chelsea Buns, Spiced Pork Pie, Custards, and much more!

Monday through Wednesday, August 17-19, 12 to 5 pm

For couples or friends, a fun evening of baking together. You'll make tender Chocolate Cupcakes from scratch, then whip up a silky Swiss Meringue Buttercream to pipe on top.

Friday, August 21, 5 to 8 pm $85/person or $140/pair

Have you been inspired by “The Great British Baking Show”? We’ll explore the British Isles by creating traditional hand pies. We’ll learn how to make Scottish Meat Pies using a Hot Water pastry method, and traditional Cornish Pasties

Sunday, July 12, 1 to 5 pm

Pierogis are comfort food at its best! Join us as we make these Polish dumplings from scratch, with fillings both traditional and modern.

Sunday, June 7, 9 am to 12 pm

Learn to make pasta from scratch, sauce it seasonally and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, June 12, 3:30 to 6 pm

Friday, August 21, 3:30 to 6 pm

Come bake dinner for 4, including salad and dessert! Get ready for simple summer suppers with this recipe for quiche that's mouth-meltingly tender, with a crisp, yet tender crust! Each tuition covers up to four students.

Friday, April 24, 5 to 8 pm

At last, spring is here! Take advantage of the season as you learn to hand-mix a traditional pasta dough, use a pasta machine to roll pasta, learn some hand-shaping, and create springtime sauces.

At last, spring is here! Take advantage of the season as you learn to hand-mix a traditional pasta dough, use a pasta machine to roll pasta, learn some hand-shaping, and create springtime sauces.

Learn to make spicy empanadas and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, May 15, 3:30 - 6 pm 

We’ll teach you a simple flaky crust and a rich, creamy chicken filling for a delicious homemade potpie. You’ll go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Make pasta that's tender and toothsome and let the garden inspire the sauce. Learn to make a simple elegant egg pasta by hand and shape it to suit the seasonal sauces.

Sunday, August 2, 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.

Saturday, May 2, 9 am to 12 pm

Saturday, August 15, 9 am to 12 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, May 8, 3:30 - 6 pm

Friday, July 31, 3:30 - 6 pm

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

Friday, May 15, 6 to 8 pm

Friday, August 28, 6 to 8 pm

Learn to make authentic empanadas with a spicy filling great for appetizers or as an entree.

You’ll practice recipes and techniques for fast, festive, crowd pleasing appetizers, and go home with the delicious results.

Thursday, May 21, 6 to 9 pm

Saturday, August 22, 9 am to 12 pm

Come bake pizza for 4, including salad and dessert! We’ll teach you and your family how to make the best dough, and how to shape, top, and bake it to perfection! Each tuition covers up to 4 family members.

Friday, May 22, 3:30 to 6 pm

Friday, July 3, 3:30 to 6 pm

Friday, August 14, 3:30 to 6 pm

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

Friday, May 22, 6 to 8 pm

For couples or friends, a fun evening of baking together. Learn to make pasta in the traditional manner and sauce it with seasonal garden vegetables.

Friday, May 22, 5 to 8 pm $85/person or $140/pair

Make your own pasta for the best homemade lasagna and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, August 28, 3:30 to 6 pm

Learn to make two different fillings in tender, hearty pies sized for one serving. These make quick, delicious, and customizable meals

Sunday, May 24, 9 am to 12 pm

Sunday, August 16, 9 am to 12 pm

Have you been inspired by “The Great British Baking Show”? We’ll explore the British Isles by creating traditional hand pies. We’ll learn how to make Scottish Meat Pies using a Hot Water pastry method, and traditional Cornish Pasties.

Sunday, May 24, 1 to 5  pm 

Sunday, June 21,1 to 5 pm

Sunday, August 30, 1 to 5 pm

Spend a relaxed evening learning to make classic German fare and sample the regional wines and beer that pair best with them. Menu items will include soft pretzels, bratwurst, red cabbage and more.

Thurday, May 28, 6 to 8 pm

The French have managed to make everything more delicious by putting it in a crust, and in this class you’ll learn how to make the crusts and the fillings that work together for memorable meals.

Saturday, August 29, 1 to 5 pm  

Learn to make a filled Stromboli, customized for your family, and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, May 29, 5 to 7:30 pm

Learn to make authentic empanadas with a spicy filling great for appetizers or as an entree.

Sunday, May 31, 9 am to 12 pm

Sunday, July 19, 9 am to 12 pm

Make your own homemade flour tortillas from scratch, and then create custom-filled quesadillas. Learn how to make a fast, delicious & nutritious meal, and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, June 5, 3:30 to 6 pm

Learn to make two different crusts for tender, hearty pies sized for one serving. These make quick, delicious, and customizable meals.

Sunday, June 7, 9 am to 12 pm

Crêpes are a classic coat for both sweet and savory fillings. In this class, you'll make tender, tasty crêpes and use them for dinner. You'll fill them for a seasonal entrée, then make a sweet version for dessert. Add a salad, and you’ll go home with dinner for 4. Each tuition covers up to four students.

Friday, July 31, 5 to 7:30 pm

Learn to make pasta from scratch, sauce it seasonally and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

See how easy it is to master these delectable treats! You’ll make the traditional pillowy potato puffs as well as a spinach variation.

Learn authentic, family friendly recipes including spfihas (yeast dough with a savory meat filling). Learn about the flavors of the Middle East, and make and go home with dinner for four, including salad and dessert! Each tuition covers up to four students.

Friday, June 19, 3:30 to 6 pm 

See how easy it is to master these delectable treats! You’ll make the traditional pillowy potato puffs as well as a spinach variation.

Saturday, June 20, 9 am to 12 pm

Make a meal of these fresh, vibrant salads, and round it out with a homemade dessert! You'll go home with dinner for four. Each tuition covers up to four students.

Friday, July 10, 3:30 to 6 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, August 2, 9 am to 12 pm

Make your own pierogi from scratch and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, August 7, 3:30 to 6 pm

Make pasta that's tender and toothsome and let the garden inspire the sauce. Learn to make a simple elegant egg pasta by hand and shape it to suit the seasonal sauces.

Learn to make enchiladas from scratch, and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, August 28, 5 to 7:30 pm

You’ll practice recipes and techniques for fast, festive, crowd pleasing appetizers, and go home with the delicious results.

Sunday, August 30, 9 am to 12 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

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 pie-baking class, Tuesday, November 26. We’ll provide the ingredients and help you need to make a delicious pie. Once your masterpiece is done, we'll bake it for you and donate them to the Helping Hands Food Bank– just in time for Thanksgiving. Your takeaway: the skills, the recipe, and the knowledge that you’ve made someone’s holiday happier. Bonus: goodwill monetary donations to the Food Bank will be matched by King Arthur.

Tuesday, November 26, 9 to 10:30 am

Tuesday, November 26, 11 am to 12:30 pm

Tuesday, November 26, 1 to 2:30 pm

Tuesday, November 26, 3 to 4:30 pm

Make and decorate an assortment of beautiful holiday-themed cut-out cookies, using techniques such as flocking, flooding, marbling, and edging.

Saturday, December 21, 1 to 5 pm

Quick and delicious-cookies mean instant gratification, and this class will give you recipes and instruction to keep the cookie jar full during this peak cookie season.

Sunday, December 22, 9 am to 12 pm

A holiday repast simply isn’t complete without pie. We'll guide you through making flaky crust and a seasonal filling and teach you presentation tricks of the trade.

Monday, December 23, 1 to 4 pm

Take a hands-on tour of classic European cakes from simple tea-time treats to elegant layered cakes. Over three days, you'll master the techniques to create buttery and tender pound cakes, light as air sponge cakes and mousse, and rich buttercream. From Germany's Guglhupf to France's Opera Torte, this class is sure to please!