Home Baker Classes

Bring the secrets of Parisian pastry shops into your own kitchen as we spend three days delving into classic patisserie recipes such as meringue, 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 22-24, 12 to 5 pm

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

Monday through Wednesday, August 19-21, 12 to 5 pm daily

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 - Wednesday, April 22 - 24, 12 to 5 pm daily

Monday through Wednesday, July 1-3, 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.

Monday, April 22, 6 to 9 pm

Sunday, May 26, 9 am to 12 pm

Monday, June 24, 6 to 9 pm

Saturday, July 20, 9 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.

Tuesday, April 23, 1 to 5 pm

Sunday, May 19, 1 to 5 pm

Sunday, June 23, 1 to 5 pm

Saturday, August 31, 1 to 5 pm

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!

Wednesday, April 24, 1 - 5 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!

Thursday, April 25, 1 to 5 pm 

Sunday, June 9, 1 to 5 pm

Sunday, July 28, 1 to 5 pm

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

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, April 26, 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, April 26, 6 to 8 pm 

Friday, July 5, 6 to 8 pm

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

Saturday, April 27, 9 am to 12 pm

Saturday, June 1, 9 am to 12 pm

Saturday, June 29, 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 and serving traditions. You'll make both dough and batter flatbreads and practice working with specialty flours.

 Saturday, April 27, 9 am to 12 pm

Saturday, June 8, 9 am to 12 pm

Sunday, August 4, 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, April 27, 9 am to 12 pm

Saturday, May 18, 9 am to 12 pm

Saturday, July 13, 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

Saturday, April 27, 1 to 5 pm

Thursday, May 30, 1 to 5 pm

Sunday, June 30, 1 to 5 pm

Saturday, July 27, 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.

Saturday, April 27, 1 to 5 pm

Thursday, June 6, 1 to 5 pm

Saturday, August 3, 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.

Saturday, April 27, 1 to 5 pm

Sunday, May 12, 1 to 5 pm

Saturday, July 6, 1 to 5 pm

Sunday, August 11, 1 to 5 pm

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

Sunday, April 28, 9 am to 12 pm

Sunday, June 16, 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.

Sunday, April 28, 9 am to 12 pm

Sunday, July 21, 9am 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, April 28, 9 am to 12 pm

Saturday, June 23, 9 am to 12 pm

Sunday, August 25, 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 28, 1 to 5 pm

Sunday, May 26, 1 to 5 pm

Tuesday, August 6, 1 to 5 pm

Sunday, August 18, 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, April 28, 1 to 5 pm

Saturday, June 8, 1 to 5 pm

Sunday, July 14, 1 to 5 pm

Saturday, August 17, 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.

Sunday, April 28, 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-Wednesday, April 29-May 1, 9 am to 3 pm daily  

Monday through Wednesday, April 29 - May 1, 12 pm to 5 pm daily

Monday through Wednesday, June 10-12, 12 pm to 5 pm daily

Monday through Wednesday, August 5-7, 12 pm 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!

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, May 4, 9 am to 12 pm

Saturday, June 22, 9 am to 12 pm

Saturday, August 31, 9 am to 12 pm      

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 4, 1 to 5 pm

Thursday, August 1, 1 to 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-Wednesday, May 6-8, 12 to 5 pm daily

Monday-Wednesday, July 1-3, 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.

Saturday, May 11, 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, May 12, 1 to 5 pm

Thursday, June 13, 1 to 5 pm

Thursday, July 11, 1 to 5 pm

Sunday, August 4, 1 to 5 pm

Saturday, August 31, 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.

Bring the secrets of Parisian pastry shops into your own kitchen as we spend three days delving into classic patisserie recipes such as meringue, 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, May 13-15, 12 to 5 pm daily

Saturday, May 18, 9 to 12 pm

Sunday, August 11, 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.

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 20-22, 12 to 5 pm daily

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, July 20, 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. 

Saturday, May 25, 9 am to 12 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, May 27, 6-9 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, June 1, 1 to 5 pm

Sunday, August 11, 1 to 5 pm

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

Saturday, June 15, 9 am to 12 pm

Sunday, July 7, 9 am to 12 pm

Saturday, August 10, 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 a rosewater infused Lebanese Baklawa, along with chocolate phyllo triangles.

Saturday, February 2, 1 to 5 pm

Saturday. June 15, 1 to 5 pm

Saturday, August 10, 1 to 5 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 16, 1 to 5 pm

Sunday, July 21, 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.

Monday-Wednesday, June 17-19, 12 to 5 pm daily

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

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

Saturday, July 6, 1 to 5 pm

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

Saturday, July 13, 1 to 5 pm

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!

Sunday, July 14, 9 am to 12 pm

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, July 15-18, 12 pm 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.

Sunday, August 4, 9 am to 12 pm

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.

Sunday, August 11, 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.

Join us for a class on how to bake yeasted gluten-free breads, including a sandwich loaf and a pizza. You’ll come away with the understanding of ingredients and techniques to make gluten-free baking easier to implement. PLEASE NOTE: Our facility is not gluten-free, so we cannot guarantee your baked goods will be free of wheat contamination.

Saturday, May 4, 9 am to 12 pm

Saturday, July 27, 9 am to 12 pm

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, May 4, 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, May 4, 1 to 5 pm

Sunday, May 26, 1 to 5 pm

Sunday, June 16, 1 to 5 pm

Monday, July 1, 1 to 5 pm

Thursday, August 8, 1 to 5 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!

Saturday, May 4, 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, May 5, 6 to 9 pm

Saturday, July 6, 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, May 5, 9 am to 12 pm

Sunday, July 7, 9 am to 12 pm

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

Sunday, May 5, 1 pm to 5 pm

Sunday, July 21, 1 pm 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, May 6-8, 9 am to 3 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-Thursday, May 6-9, 12 to 5 pm daily

Monday-Thursday, July 15-18, 12 to 5 pm daily

See how simple it is to make crisp, crunchy 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!

Saturday, May 11, 9 am to 12 pm

Saturday, August 17, 9 am to 12 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, May 11, 1 to 5 pm

Friday, June 28, 1 to 5 pm

Thursday, July 18, 1 to 5 pm

Saturday, August 24, 1 to 5 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-Wednesday, May 13-15, 9 am to 4 pm daily

Monday-Wednesday, July 29-31, 9 am to 4 pm daily

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.

Thursday, May 16, 6 to 9 pm

Sunday, July 7, 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.

Saturday, May 18, 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.

Saturday, May 18, 1 to 5 pm

Sunday, July 28, 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, May 19, 9 am to 12 pm

Sunday, August 18, 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.

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!

Thursday, May 23, 6 to 9 pm

Sunday, August 11, 9 am to 12 pm

Learn to make the best dinner rolls around—we’ll do a classic Parker House roll, and a European crusty roll to fill your family breadbasket.

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.

Friday, May 24, 5 to 8 pm Sunday,

July 21, 9 am to 12 pm

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, May 25, 9 am to 12 pm

Sunday, June 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.

Saturday, May 25, 1 to 5 pm

Saturday, July 6, 1 to 5 pm

Sunday, August 4, 1 to 5 pm pm 

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

Saturday, August 24, 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.

Sunday, May 26, 1 to 5 pm

Sunday, July 21, 1 to 5 pm

So you've been baking with sourdough a little bit, but really want to dive in deeper? This class was designed with you in mind. Spend three days on an in-depth exploration of this challenging topic. You’ll learn good maintenance practices for different 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. Lunch included.

Monday through Wednesday, May 27-29, 9 am to 5 pm daily

Monday through Wednesday, August 19-21, 9 am to 4 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, May 27-30, 1 to 5 pm daily

Monday through Thursday, July 22-25, 1 to 5 pm daily

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, June 1, 9 am to 12 pm

Sunday, July 28, 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!

Sunday, June 2, 9 am to 12 pm

Saturday, August 3, 9 am to 12 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!

Saturday, June 2, 9 am to 12 pm 

Saturday, August 3, 9 am to 12 pm

Join us for a class on how to bake a variety of gluten-free products. You’ll come away with the understanding of ingredients and techniques to make gluten-free baking easier to implement. PLEASE NOTE: Our facility is not gluten-free, so we cannot guarantee your baked goods will be free of wheat contamination.

Sunday, June 2, 1 to 5 pm

So you've been baking with sourdough a little bit, but really want to dive in deeper? This class was designed with you in mind. Spend three days on an in-depth exploration of this challenging topic. You’ll learn good maintenance practices for different 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. Lunch included.

Monday-Wednesday, June 3-5, 9 am to 4 pm daily

Monday-Wednesday, August 5-7, 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 3-6, 12 to 5 pm daily

Monday through Thursday, August 26-29, 12 to 5 pm daily

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 8, 9 am to 12 pm

Friday, August 9, 5 to 8 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, June 8, 1 to 5 pm

Saturday, August 10, 1 to 5 pm

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

Sunday, June 9, 9 am to 12 pm

Sunday, June 9, 1 to 5 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.

Thursday, June 13, 1 to 5 pm

Sunday, August 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!

Saturday, June 15, 9 am to 12 pm

Sunday, August 25, 9 am to 12 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, June 15, 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!

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-Thursday, June 17-20, 12 to 5 pm daily

Join us for a class on how to bake yeasted gluten-free breads, including a sandwich loaf and a pizza. You’ll come away with the understanding of ingredients and techniques to make gluten-free baking easier to implement. PLEASE NOTE: Our facility is not gluten-free, so we cannot guarantee your baked goods will be free of wheat contamination.

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 22, 1 to 5 pm

Sunday, August 18, 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, June 23, 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 24 - 27, 9 am to 4 pm daily

Monday-Thursday, August 12-15, 9 am to 4 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, June 24-27, 9 am to 4 pm daily

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!

Saturday, June 29, 9 am to 12 pm

Saturday, August 17, 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.

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

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, July 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, July 7, 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.

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, July 22-25, 12 to 5 pm daily 

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

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.

Monday through Wednesday, March 18-20, 9 am to 4 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.

Sunday, August 18, 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.

Saturday, August 24, 9 am to 12 pm

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, August 31, 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.

Sunday, May 5, 9 am to 12 pm

Saturday, July 13, 9 am to 12 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.

Sunday, May 5, 1 to 5 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 boxful of impressive treats. 

Sunday, May 5, 1 to 5 pm

Saturday, August 3, 1 to 5 pm

Celebrate Mother's Day with chocolates you make yourself from scratch. You'll make a variety of confections to share with your mom, or to keep for yourself!

Saturday, May 11, 1 to 5 pm

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

Sunday, May 12, 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 boxful of impressive treats.

Sunday, May 12, 1 to 5 pm

Thursday, June 20, 1 to 5 pm

Sunday, July 7, 1 to 5 pm

Are you always on the lookout for a new cookie recipe? Join us for a three-day class on making cookies, from simple to advanced. We’ve gathered a selection of our favorite cookies to teach you the underlying principles and make you confident enough to try any technique and even invent some of your own. We’ll be sure to save time for decoration, and you’ll go home with cookies galore and the confidence to come up with some of your own creations.

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

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 - Wednesday May 20 - 22, 12 pm to 5 pm daily

Monday-Wednesday, June 10 - 12, 12 pm to 5 pm daily

Monday-Wednesday, August 26 - 28, 12 pm to 5 pm daily

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, May 25, 1 to 5 pm

Sunday, July 14, 1 to 5

Wednesday, August 7, 1 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.

Saturday, May 25, 1 to 5 pm,

Saturday, August 24, 1 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!

Sunday, June 2, 9 am to 12 pm

Sunday, July 28, 9 am to 12 pm

You’ll make two versions of this rich holiday bread, and go home with the decadent results.

Sunday, June 2, 1 to 5 pm

Learn the techniques you need to design and decorate festive cakes for any occasion. Bring your imagination---we'll provide the rest, as you apply icing to create a level cake, practice making an essential crumb coat and use a pastry bag to pipe decorations.

Saturday, June 8, 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, June 9, 9 am to 12 pm

Sunday, August 18, 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.

Sunday, June 9, 1 to 5 pm

Monday, August 5, 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 6, 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.

Sunday, June 16, 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 decorate your cakes. Lunch included

Sunday, June 23, 9 am to 5 pm

Sunday, August 25, 9 am 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 23, 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.

Saturday, June 29, 1 to 5 pm

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

Saturday, July 13, 1 to 5 pm

Sunday, July 28, 1 to 5 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.

Monday, July 15, 6 to 9 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.  

Sunday, Tuesday, July 16, 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, July 20, 9 am 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 Flour 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). 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. A perfect summer day awaits!

Friday, July 26, 9 am to 4 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, August 17, 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.

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.

Sunday, August 25, 1 to 5 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!

Saturday, August 31, 9 am to 12 pm

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

Thursday, May 2, 6 to 8 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.

Friday, May 3, 3:30 to 6 pm

Friday, August 23, 3:30 to 6 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. 

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 10, 3:30 to 6 pm

Friday, July 5, 3:30 to 6 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, May 17, 3:30 to 6 pm

Friday, August 16, 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.

Sunday, May 19, 9am to 12 pm

Sunday, July 14, 9am 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 19, 1 to 5 pm

Saturday, July 27, 1 to 5 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, August 2, 3:30 to 6 pm

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

Saturday, May 25, 9 am to 12 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, May 26, 9 am to 12 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 31, 3:30 to 6 pm

Friday, June 28, 3:30 to 6 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.

Saturday, June 1, 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. 

Friday, June 7, 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, February 23, 9 am to 12 pm

Friday, June 7, 5 to 8 pm

Saturday, August 10, 9 am to 12 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.

Sunday, June 9, 9 am to 12 pm

Sunday, July 21, 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, June 14, 3:30 to 6 pm

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

Friday, June 14, 6 to 9 pm

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

Friday, June 21, 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 30, 9 am to 12 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.

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 19, 3:30 to 6 pm

For couples or friends, a fun evening of baking together. See how easy it is to master these delectable treats!

Friday, July 19, 5 to 8 pm $75/person or $125/pair

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.

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, July 27, 9 am to 12 pm

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

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

Sunday, August 4, 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, August 9, 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.

Sunday, August 11, 1 to 5 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, August 23, 5 to 8 pm $75/person or $125/pair

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!

Saturday, March 23, 9 am to 12 pm 

Join us for a class featuring some of the classic baked treats of Ireland. Go beyond the basic soda bread and explore some more traditional Irish flavors.

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 17, 9 am to 12 pm