Home Baker Classes

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, February 18-20, 9 am to 4 pm daily

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, February 18-21, 12 to 5 pm daily 

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

Thursday, February 21, 6 to 9 pm $75/person $125/pair

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

Friday, February 22, 3:30 to 6 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, February 22, 6 to 8 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.

Saturday, February 23, 9 am to 12 pm  

Sunday, March 10, 9 am to 12 pm 

Sunday, April 7, 9 am to 12 pm

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

Saturday, February 23, 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.

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!

Saturday, February 23, 1 to 5 pm

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

Saturday, February 23, 1 to 5 pm

Join us for a special class with Julia Berstein, test baker for The Bread Lab at Washington State University. Julia will guide us through some of the test baking procedures she uses to evaluate the different grain varietals that come through The Bread Lab. The class will have a chance to mill some flour, make products used for identifying best applications for wheat varietals, and sample a variety of bread lab products. Lecture will include how to assess and analyze wheat for baking criteria.

Saturday, February 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.

Sunday, February 24, 9 am to 12 pm 

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

Sunday, February 24, 9 am to 12 pm

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

Sunday, February 24, 9 am to 12 pm 

Saturday, April 13, 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.

Sunday, February 24, 1 to 5 pm 

Monday, April 15, 1 to 5 pm 

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

Thursday, March 14, 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.

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.

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!

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, March 2, 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.

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, March 10, 1 to 5 pm

Wednesday, April 17, 1 to 5 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.

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, March 11 - 13, 12 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, March 18-20, 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!

Saturday, March 23, 1 to 5 pm

Bring the secrets of Parisian pastry shops into your own kitchen as we spend three days delving into classic patisserie recipes such as 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.

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.

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

Saturday, April 6, 1 to 5 pm 

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

Friday, April 12, 6 to 9 pm $75/person $125/pair

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, April 13, 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.

Thursday, April 18, 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. 

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

Saturday, April 20, 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, April 28, 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.

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 

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

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

Love to bake? Join us for a community pizza night on the last Friday of every month this fall. For a $10 donation, you'll get crust, sauce, cheese, and the use of our beautiful deck oven to bake your masterpiece. All you need to bring is your favorite toppings and any dinnerware you desire. All proceeds go to benefit Friendship House.

$10 donation (cash and check only) in person

Friday, February 22, 5 to 7 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, March 3, 1 to 5 pm 

Saturday, April 6, 1 to 5 pm  

Tuesday, April 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!

Friday, March 1, 5 to 8 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, March 2, 9 am to 12 pm

Sunday, April 28, 9 am to 12 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!

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, March 3, 9 am to 12 pm

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

Sunday, March 3, 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.

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, March 9, 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, March 10, 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.

Sunday, March 10, 1 to 5 pm

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

Monday-Thursday, March 11-14, 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!

Saturday, March 16, 9 am to 12 pm  

Sunday, March 31, 9 am to 12 pm

Sunday, April 14, 9 am to 12 

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, March 16, 1 to 5 pm 

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

Sunday, March 17, 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, March 17, 1 to 5 pm

Tuesday, April 23, 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.

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 

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.

Thursday, March 21, 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.

Saturday, March 23, 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, March 23, 9 am to 12 pm 

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

Saturday, March 23, 1 to 5 pm

Sunday, April 28, 1 to 5 pm 

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

Sunday, March 24, 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, March 24, 1 to 5 pm 

Thursday, April 25, 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, March 24, 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, March 25-28, 12 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, March 30, 2 - 5 pm

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

Saturday, March 30, 9 am to 1 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!

Saturday, March 30, 1 - 5 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.

Sunday, March 31, 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.

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, April 1 - 4, 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!

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.

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

Sunday, April 7, 1 to 5 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, April 7, 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, April 8 - 11, 9 am to 4 pm daily 

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

Saturday, April 13, 1 to 5 pm

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

Saturday, April 13, 1 to 5 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.

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, April 14, 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, April 15-18, 1 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.

Monday, April 15, 6 to 9 pm

Our annual Easter bread class features a festive, seasonal loaf and hot cross buns to take home and share.

Our annual Easter bread class features a festive, seasonal loaf and hot cross buns to take home and share.

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 

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

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 

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  

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, February 28, 6 to 9 pm $75/person or $125/pair

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, March 3, 1 to 5 pm $100 

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, March 10, 9 am to 12 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!

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.

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.

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, March 17, 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. 

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!

Friday March 22, 5 to 8 pm $75/person or $125/pair

We love maple syrup and are eager to share our favorite ways to use this natural, native sweetener. See how to enhance the flavors of your favorite desserts with one of our all-time favorite products!

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, March 24, 9 am 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.

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

Thursday, March 28, 6 to 9 pm 

Sunday, April 14, 9 am to 12 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, March 31, 9:00 am to 12:00 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.

Sunday, March 31, 1 to 5 pm

For couples or friends, a fun evening of baking together. We love maple syrup and are eager to share our favorite ways to use this natural, native sweetener. See how to enhance the flavors of your favorite desserts. 

Thursday, April 4, 6 to 9 pm $75 or $125/pair

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

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.

Sunday, April 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 - Wednesday, April 8 - 10, 12 to 5 pm daily

Join us for a three-day extravaganza of British baking that covers the classics. You’ll bake all things British, from scones to cakes to pastries, sweet and savory, and take them home to share with family and friends.  

Monday - Wednesday, April 8 - 10, 12 pm to 5 pm daily 

For couples or friends, a fun evening of baking together. 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.

Thursday, April 18, 6 to 9pm $75/person or $125/pair

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

Join us and create this classic Southern Italian Easter treat, also known as Pizza Rustica.  Full of Italian meats and cheeses, this festive pie is a great dish for holiday celebrations.

April 20, 9 am to 12 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

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 

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

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, March 1, 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, March 3, 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, March 3, 1 to 5 pm

Saturday, April 27, 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.

Saturday, March 9, 9 am to 12 pm

Sunday, April 28, 9 am to 12 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, March 15, 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.

Saturday, March 16, 9 am to 12 pm

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, March 16, 1 to 5 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, March 22, 3:30 to 6 pm

Tis the season for a homey pie for supper. You’ll make two different crusts and seasonal fillings to match and go home with 2 pies for a cozy supper.

Saturday, March 23, 1 to 5 

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 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, March 29, 3:30 to 6 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, March 30, 9 am to 12 pm 

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

Learn to make chili from scratch, along with moist & tender cornbread and go home with dinner for 4, including salad and dessert! Each tuition covers up to four students.

Friday, April 5, 3:30 to 6 pm  

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

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, April 11, 1 to 5 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.

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

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, April 19, 3:30 to 6 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, 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 

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