Home Baker Classes

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, May 27, 1 to 5 pm

Sunday, July 1, 1 to 5 pm

Sunday, August 12, 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 27, 1 to 5 pm

Sunday, July 22, 1 to 5 pm

Saturday, August 25, 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.

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 - Thursday, May 28 - 31, 1 - 5 pm daily

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, June 2, 1 to 5 pm

Saturday, June 23, 1 to 5 pm

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

Saturday June 2, 9 am to 12 pm

Saturday, July 7, 9 am to 12 pm

Saturday, August 11, 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. 

Sunday, June 3, 9 am to 12 pm

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

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.

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, June 6, 1 to 5 pm

Thursday, July 19, 1 to 5 pm

Thursday, August 30, 1 to 5 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 9, 1 to 5 pm

Sunday, July 15, 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. 

Sunday, June 10, 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.

Sunday, June 10, 1 to 5 pm

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

Sunday, June 10, 1 to 5 pm

Sunday, August 26, 1 to 5 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.

Monday, June 11, 6 to 9 pm

Monday, July 2, 6 to 9 pm

Sunday, August 19, 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.

Tuesday, June 12, 1 to 5 pm

Sunday, July 22, 1 to 5 pm

Tuesday, 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 16, 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.

Sunday, June 17, 9 am to 12 pm,

Saturday, July 28, 9 am to 12 pm,

Saturday, August 25, 9 am to 12 pm,

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

Monday, June 18, 6 to 9 pm

Monday, August 27, 6 to 9 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 24, 9 am to 12 pm

Sunday, August 26, 9 am to 12 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-Thursday, June 25-28, 12 pm to 5 pm daily

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

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

Saturday, June 30, 9 am to 12 pm 

Sunday, July 15, 9 am to 12 pm  

Sunday, August 26, 9 am to 12 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 1, 9 am to 12 pm

Sunday, August 5, 9 am to 12 pm

 It's cherry season in Washington! Come celebrate independence day and head home with a delicious cherry pie to share with your friends.

Sunday, July 1, 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.

Sunday, July 8, 1 to 5 pm

Thursday, July 26, 1 to 5 pm

Saturday, August 4, 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, July 8, 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.

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 macarons, petits fours, napoleons, and éclairs at 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 - Wednesday, July 23 - 25, 12 to 5 pm daily

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, July 28, 1 to 5 pm

You’ll make two tarts with European lineage—one a formal, yet simple tart; one more casual; both are perfect for entertaining.

Sunday, July 29, 1 to 5 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.

Saturday, August 4, 9 am to 12 pm

In this class, you’ll make two different crusts and seasonal fillings to match. You'll go home with your two pies for a tasty supper.

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 macarons, petits fours, napoleons, and éclairs at home.

Monday - Wednesday, August 6 - 8, 12 to 5 pm daily

Ready to move beyond the basics in the world of pastry? We’ll take a deeper dive into the techniques of the pastry chef. Products include lemon tartlets, puff pastry, egg-based cakes, Italian meringue buttercream, and, of course, chocolate!

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, August 19, 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, August 18, 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.

Join us for a two-day class learning the intricacies of these yeasted French breakfast pastries. You’ll have the chance to practice making the doughs, and shaping a variety of breakfast delights. Saturday lunch included

Friday & Saturday, July 6 - 7

Friday 4 - 7 pm, Saturday 9 am to 4 pm  

Nothing is as enjoyable as making something with your own two hands—be it gorgeous pottery or delicious food. With this class, you do both! Start at King Arthur Flour in Norwich for a 3-hour baking class where you’ll learn to make a rustic berry pie (in a Farmhouse Pottery stoneware pie dish), bursting with fresh fruit. 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 mixing bowl. A perfect summer day awaits you! Tuition includes lunch and pottery pieces.

Thursday, June 28, 9 am to 4 pm

Nothing is as enjoyable as making something with your own two hands—be it gorgeous pottery or delicious food. This class has both! Start the day off at King Arthur Flour in Norwich, learning to bake homemade glazed baked donuts. Enjoy a catered lunch at King Arthur Flour before heading to Farmhouse Pottery in Woodstock, a picturesque Vermont village, where you’ll be introduced to a different type of glazing—the pottery kind! Spend the afternoon learning the old world craft of wheel throwing, while making your very own glazed donut match striker. Tuition includes lunch and pottery pieces.

Friday, July 20, 9 am to 4 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.

Saturday, June 2, 9 am to 12 pm

Sunday, August 12, 9 am to 12 pm

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

Saturday, June 2, 9 am to 12 pm

Sunday, August 19, 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.

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.

Saturday, June 2, 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, June 3, 9 am to 12 pm

Sunday, July 22, 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.

Sunday, June 3, 9 am to 12 pm

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

Sunday, June 3, 1 to 5pm

Sunday, August 19, 1 to 5 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 3, 1 to 5 pm

Thursday, July 5, 1 to 5 pm

Tuesday, June 5, 1 to 5 pm

Saturday, June 30, 1 to 5 pm

Sunday, July 8, 1 to 5 pm

Thursday, August 9, 1 to 5 pm

Take your pizza to the next level by learning how to maximize dough flavor and texture to suit your taste.

Thursday, June 7, 1 to 5 pm

Sunday, August 12, 1 to 5 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.

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, June 9, 9 am to 12 pm

Saturday, July14, 9 am to 12 pm

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

Sunday, June 10, 9 am to 12 pm

Saturday, July 28, 9 am to 12 pm

Sunday, August 26, 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, June 10, 1 to 5 pm

Thursday, June 21, 1 to 5 pm

Sunday, July 15, 1 to 5 pm

Saturday, August 4, 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  - Thursday June 11 - 14, 12 to 5 pm daily

Monday - Thursday , August 27 - 30, 12 to 5 pm daily

Discover how delicious whole grain baking can be! In this class we’ll cover basic breads, flatbreads, pastries, and crusty hearth-baked breads. You’ll work with a variety of whole wheat flours, as well as other whole grains such as spelt, oats, and barley.

Monday through Thursday, June 11 - 14, 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.

Saturday, June 16, 2 to 5 pm

Sunday, July 8, 9 am to 12 pm

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

Saturday, June 16, 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.

Saturday, June 16, 1 to 5 pm

Saturday, August 25, 1 to 5 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.

Sunday, June 17, 1 to 5 pm

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

Sunday, June 17, 1 to 5 pm

Sunday, August 5, 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.

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, June 18 - 20, 9 am to 3 pm daily

Thursday, June 21, 1 to 5 pm

Sunday, August 5, 1 to 5 pm

Roll up your sleeves and get ready to make yeasted breads in smaller shapes. Perfect for all occasions, these small breads are sure to please!

Saturday, June 23, 9 am to 12 pm

Sunday, July 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.

Saturday, June 23, 9 am to 12 pm

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

Saturday, June 23, 1 pm to 5 pm

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

Sunday, June 24, 9 am to 12 pm

Saturday, July 21, 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.

Sunday, June 24, 1 to 5 pm

Saturday, July 21, 1 to 5 pm

Sunday, August 26, 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, June 25 - 27, 12 to 5 pm daily

Roll up your sleeves and get ready to make yeasted breads in smaller shapes. Perfect for all occasions, these small breads are sure to please!

Saturday, June 30, 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.

Saturday, June 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!

Sunday, April 8, 9 am to 12 pm

Sunday, July 1, 9 am to 12 pm

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

Sunday, July 1, 1 to 5 pm

You’ll make two different doughs 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, July 1, 1 to 5 pm

Sourdough is a deep and broad topic - in this daylong class we’ll dive right into theory and hands-on practice. We’ll cover how to maintain starters for peak performance, and how to make the sourdough breads you crave.

Monday, July 2, 9 am to 5 pm Lunch Included

You’ll make two different doughs 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.

Tuesday, July 3, 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 - Thursday, July 9 - 12, 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.

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

Saturday, July 14, 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, July 14, 1 to 5 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.

Sunday, July 15, 9 am to 12 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.

Sunday, July 15, 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.

Sunday, July 15, 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!

Saturday, July 21, 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!

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, July 29, 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, July 29, 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 4, 9 am to 12 pm

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.

Sunday, August 5, 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.

Sunday, August 5, 9 am to 12 pm

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

Saturday, August 11, 1 to 5 pm

Ciabatta is one of the hardest breads to achieve at home, but we'll share secrets for making this crusty bread, with its delicious flavor and texture. You’ll make two delicious varieties of this classic Italian bread.

Saturday, August 11, 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, August 12, 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.

Join us for this intensive 4-day class building on the skills of Artisan II: Bread Intensive. We’ll take a deeper dive into sourdough and make breads using a wide variety of pre-ferments. You'll learn to gauge what breads will produce the flavor profile and crumb you prefer. You'll also focus on developing hand skills while expanding your repertoire. Lunch included daily.

Monday-Thursday, August 20 - 23, 9 am to 4 pm daily

Join us for this intensive 4-day class following up on Artisan II: Bread Intensive. We’ll take a deeper dive into sourdough, as well as making various breads with pre-ferments. We’ll focus on developing hand skills along with expanding your repertoire. Lunch included.

Monday - Thursday, August 20 - 23, 9 am to 4 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.

Saturday, August 18, 9 am to 12 pm

You’ll bake two unique flatbreads and see how the wood-fired oven and seasonal toppings take your baking to a new level.

Friday, August 31, 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, April 30 to May 2, 9 am to 4 pm daily

These are the old-fashioned cinnamon buns just like grandma made. You'll make a trio of 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, June 24, 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 3, 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, June 10, 9 am to 12 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.

Wednesday, June 13, 1 to 4 pm

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

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, March 17, 1 to 5 pm

Sunday, June 17, 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.

Tuesday, June 18, 1 to 4 pm

Saturday, August 4, 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 24, 9 am to 12 pm

Sunday, August 19, 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.

Sunday, June 24, 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  your cakes. Lunch included

Thursday, July 5, 9 am to 5 pm

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

Saturday, July 7, 9 am to 12 pm

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

Saturday, July 7, 1 to 5 pm

Sunday, August 5, 1 to 5 pm

Looking for festive gluten-free cookie recipes? In this class, we’ll make three types of cookies that are sure to become your new holiday favorites.

Sunday, July 8, 9 am to 12 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.

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, July 22, 9 am to 12 pm

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

Sunday, August 12, 9 am to 12 pm

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

Sunday, August 12, 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 - Wednesday, August 20 - 22, 12 to 5 pm daily

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

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

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

Thursday, June 7th, 6 to 8 pm

Learn to make breakfast favorites including eggs, muffins, and fruit salad, and go home with dinner for 4! Each tuition covers up to four students.

Friday, June 8, 3:30-6 pm

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

Learn how tender and delicious homemade pasta can be. You’ll hand-mix two traditional pasta doughs, use a pasta machine to roll pasta, and learn basic techniques for hand-shaped pasta.  And, of course, there will be sampling!

Saturday, June 9, 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, June 15, 3:30 to 6 pm

Friday, August 3, 3:30 to 6 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.

Make a meal of fresh, vibrant & nutritious grain 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, June 15, 5 to 7:30 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.

Wednesday, June 20, 1 to 5 pm

Saturday, July 28, 1 to 5 pm

Sunday, August 26, 1 to 5 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, June 22, 3:30 to 6 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, June 22, 5 to 7:30 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.

Thursday, June 28, 6 to 8 pm 

Come bake dinner for 4, including salad and dessert! Get ready for simple summer suppers with this recipe for the best quiche ever! Each tuition covers up to four students.

Friday, June 29, 3:30 to 6 pm

Friday, August 10, 3:30 to 6 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, July 6, 3:30 to 6 pm

Friday, August 24, 3:30 to 6 pm

Come bake dinner for 4, including salad and dessert! Get ready for simple summer suppers with this recipe for the best quiche ever! Each tuition covers up to four students.

Friday, July 6, 5 to 7:30 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 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, July 13, 3:30 to 6 pm

Learn authentic, family friendly recipes including sfihas (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.

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 20, 3:30 to 6 pm

Friday, August 24, 3:30 to 6 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.

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 10, 5 to 7:30 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, August 11, 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, August 17, 5 to 7:30 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, August 25, 9 am to 12 pm

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 31, 3:30 to 6 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.