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

Monday - Wednesday, July 16 - 18, 12 to 5 pm daily

Monday - Wednesday, December 3 - 5, 12 to 5 pm daily

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

Thursday, July 19, 1 to 5 pm

Thursday, August 16, 1 to 5 pm

Thursday, August 30, 1 to 5 pm

Sunday, September 16, 1 to 5 pm

Thursday, October 4, 1 to 5 pm

Friday, November 23, 1 to 5 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,

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

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, July 21, 9 am to 12 pm

Sunday, September 30, 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!

Saturday, July 21, 9 am to 12 pm

Saturday, October 13, 9 am to 12 pm

Saturday, December 8, 9 am to 12 pm 

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

Saturday, July 21, 1 to 5 pm

Sunday, August 26, 1 to 5 pm

Saturday,September 1, 1 to 5 pm

Saturday, November 3, 1 to 5 pm

Sunday, December 2, 1 to 5 pm

Friday, December 28, 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, July 21, 1 to 5 pm

Saturday, October 13, 1 to 5 pm

Sunday, December 9, 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, July 22, 9 am to 12 pm 

Sunday, September 2, 9 am to 12 pm

Sunday, October 21, 9 am to 12 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.

Sunday, July 22, 9 am to 12 pm

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

Sunday, July 22, 1 to 5 pm

Tuesday, August 28, 1 to 5 pm

Thursday, October 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, July 22, 1 to 5 pm

Saturday, August 25, 1 to 5 pm

Sunday, September 30, 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, July 23 - 25, 12 to 5 pm daily

Banish crust anxiety forever as you master both pie and tart crust, then use summer’s bounty to fill them.Thursday, July 26, 1 to 5 pm

Saturday, August 4, 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.

Friday, July 27, 3:30 to 6 pm

Friday, November 2, 3:30 to 6 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, July 28, 9 am to 12 pm

Sunday, August 26, 9 am to 12 pm

Sunday, September 9, 9 am to 12 pm

Thursday, October 4, 6 to 9 pm

Sunday, November 4, 9 am to 12 pm

Monday, December 10, 6 to 9 pm

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

Saturday, July 28, 9 am to 12 pm

Saturday, August 25, 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.

Saturday, July 28, 1 to 5 pm

Sunday, August 26, 1 to 5 pm

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

Saturday, July 28, 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, July 29, 9 am to 12 pm

Sunday, October 14, 9 am to 12 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!

Sunday, July 29, 9 am to 12 pm

Sunday, September 23, 9 am to 12 pm

Sunday, November 18, 9 am to 12 pm

Saturday, December 29, 9 am to 12 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

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

Sunday, November 11, 1 - 5 pm

Saturday, December 27, 1-5 pm

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

Monday - Thursday, July 30 - August 2, 1 - 5 pm daily

Monday - Thursday, September 24 - 27, 1 to 5 daily

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

Saturday, 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.

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, August 5, 9 am to 12 pm

Monday, August 27, 6 to 9 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.

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

Monday - Wednesday, August 13 - 15 12 - 5 pm daily

Monday - Wednesday, October 15 - 17, 12 to 5 pm daily

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, August 11, 9 am to 12 pm

Saturday, September 1, 9 am to 12 pm

Sunday, November 25, 9 am to 12 pm

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

Sunday, August 19, 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.

Sunday, August 19, 9 am to 12 pm

Sunday, November 11, 9 am to 12 pm

Saturday, December 8, 9 am to 12 pm

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

Saturday, August 18, 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. 

Sunday, August 26, 9 am to 12 pm  

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

Sunday, August 26, 9 am to 12 pm

Friday, October 5, 5 to 8 pm

Sunday, November 11, 9 am to 12 pm

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

Monday - Wednesday, August 27 - 29, 12 to 5 pm daily

Monday - Wednesday November 12 - 14, 12 to 5 pm daily

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

Saturday, September 1, 9 am to 12 pm

Sunday, October 14, 9 am to 12 pm

Friday, November 2, 5 to 8 pm

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

Sunday, September 2, 9 am to 12 pm 

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

Sunday, September 2, 1 to 5 pm  

Thursday, September 13, 1 to 5 pm

Sunday, October 14, 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.

Monday, September 3, 1 to 5 pm

Sunday, October 28, 1 to 5 pm

Sunday, November 25, 1 to 5 pm

Thursday, December 27, 1 to 5 pm

This class will banish even the worst case of crust anxiety! Come make and roll two types of pie pastry, then roll and fill to take home your baked masterpieces!

Ready to dive into holiday baking, but not sure where to start? In this class you’ll make a pie and yeasted rolls from scratch, and gain the confidence to recreate them at home.

Sunday, November 18, 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!

Saturday, September 15, 9 am to 12 pm

Saturday, November 10, 9 am to 12 pm

This class will banish even the worst case of crust anxiety! Come make and roll two types of pie pastry, then roll and fill to take home your baked masterpieces!

Saturday, September 8, 1 to 5 pm

Autumn is the season for pies using the freshest fruits. 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 flavorful fillings, learn decorative edging techniques and bake both a pie and tart to take home.

Sunday, September 23, 1 to 5 pm

Saturday, October 27, 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.

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, September 29, 9 am to 12 pm

Sunday, December 2, 9 am to 12 pm

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

Saturday, September 29, 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, October 1-3, 12 to 5 pm daily

Monday-Wednesday, November 12-14, 12 to 5 pm daily

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.

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

Saturday, October 20, 9:00 am - 12 pm

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

Sunday, October 28, 1 to 5 pm 

Saturday, December 29, 1 to 5 pm 

The Holidays are time to step up your pie-making efforts. You’ll make a pie and a tart from scratch, and learn some professional finishes for a truly festive holiday dessert table.

Saturday, November 17, 1 to 5 pm

Sunday, November 18, 1 to 5 pm 

Tuesday, November 20, 1 to 5 pm

The Holidays are time to step up your pie-making efforts. You’ll make a pie and a tart from scratch, and learn some professional finishes for a truly festive holiday dessert table.

Sunday, November 18, 1 to 5 pm

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

Monday, November 19, 1 to 4 pm  

Tuesday, November 20, 1 to 4 pm  

Winter Pies & Tarts 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.

Saturday, December 29, 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.

Wednesday, December 26, 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.

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, August 4, 1 to 5 pm 

Tuesday, September 11, 1 to 5 pm

Sunday, November 4, 1 to 5 pm

Thursday, December 6, 1 to 5 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

Sunday, August 5, 1 to 5 pm

Sunday, September 23, 1 to 5 pm

Thursday, November 15, 1 to 5 pm

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

Sunday, August 5, 1 to 5 pm

Saturday, September 1, 1 to 5 pm

Saturday, October 6, 1 to 5 pm

Saturday, December 1, 1 to 5 pm

Sunday, July 8, 1 to 5 pm

Thursday, August 9, 1 to 5 pm

Saturday, September 8, 1 to 5 pm  

Sunday, October 28, 1 to 5 pm

Saturday, December 15, 1 - 5 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

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

Sunday, August 12, 9 am to 12 pm

Saturday, September 22, 9 am to 12 pm

Saturday, November 3, 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, August 12, 9 am to 12 pm 

Friday, September 7, 5 to 8 pm

Saturday, October 27, 9 am to 12 pm

Saturday, November 24, 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.

Sunday, August 12, 1 to 5 pm

Saturday, September 22, 1 to 5 pm

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

Sunday, August 19, 9 am to 12 pm

Sunday, September 23, 9 am to 12 pm

Sunday, October 28, 9 am to 12 pm

Saturday, December 29, 9 am to 12 pm

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

Sunday, August 19, 1 to 5 pm

Sunday, September 16, 1 pm to 5 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

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, August 25, 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 , August 27 - 30, 12 to 5 pm daily

Monday-Thursday, October 8-11, 12 to 5 pm daily 

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

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.

Wednesday, August 29, 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, August 13 - 15, 9 am to 5 pm daily

Monday - Wednesday, October 15 - 17, 9 am to 5 pm daily

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

Monday-Wednesday, September 17-19, 9 am to 3 pm daily

Monday-Wednesday, October 29-31, 9 am to 3 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, October 6, 9 am to 12 pm 

Sunday, December 2, 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.

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, October 22 - 25, 12 to 5 pm daily

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, November 5 - 7, 9 am to 4 pm daily

Fast and festive, these quick breads are sure to please. With both sweet and savory products, you’ll be ready for the upcoming holiday!

Saturday, November 17, 9 am to 12 pm

How do you make a great sandwich? Start with a great roll! We’ll make soft, tender rolls, and crisp, chewy rolls that are sure to please any sandwich aficionado!

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, September 8, 9 am to 12 pm  

Sunday, October 7, 9 am to 12 pm

Saturday, November 24, 9 am to 12 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.

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, September 15, 9 am to 12 pm

Spend the day mastering this French classic. You’ll mix the highly enriched dough, then make scrumptious products that have brioche as their base, including Nanterre, filled buns and a brioche cake. Lunch Included

Sunday, September 23, 9 am to 5 pm

Are you interested in learning about how to mill whole grain flour to extract the maximum flavor and nutrition from wheat? In this introductory class, we'll show you how to fresh mill and use whole wheat flour in both a yeast bread and sweet application.

Saturday, September 22, 1 to 5 pm  

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, September 17-20, 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, September 30, 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!

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

Sunday, October 7, 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, October 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, September 16, 9 am to 12 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, October 1-4, 12 to 5 pm daily

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

October 21, 1 to 5 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.

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

Sunday, November 4, 1 to 5 pm

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

Saturday, September 1, 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, September 2, 9 am to 12 pm

Sunday, November 4, 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!

Sunday, September 9, 1 to 5 pm

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

Sunday, September 9, 1 to 5 pm

Sunday, October 21, 1 to 5 pm

Sunday, December 30, 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, September 10, 9 am to 5 pm Lunch Included

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, September 16, 9 am to 12 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.

Saturday, September 15, 1 to 5 pm

Saturday, November 17, 1 to 5 pm

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

Sunday, September 30, 1 to 5 pm

Saturday, November 3, 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.

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.

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, October 1 - 3, 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 - Thursday, October 22 - 25, 9 am to 4 pm daily

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

Monday - Wednesday, November 5 - 7, 9 am to 3 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!

Saturday, December 8, 1 - 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.

Saturday, August 4, 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, August 12, 1 to 5 pm

Sunday, September 9, 1 to 5 pm

Sunday, November 25, 1 to 5 pm

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

Sunday, August 5, 1 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.

Sunday, August 12, 9 am to 12 pm

Sunday, October 14, 9 am to 12 pm

Saturday, December 1, 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

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, August 19, 9 am to 12 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

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

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

Saturday, November 17, 9 am to 12 pm

Sunday, December 23, 9 am to 12 pm

In this session, we’ll decorate an assortment of deliciously beautiful autumn-themed cookies. You’ll learn cookie decorating techniques such as flocking, flooding, cutting-out, stenciling and edging. These cookies are almost too pretty to eat, but you’ll want to anyhow!

Monday, September 10, 6 to 9 pm  $75

Sunday, November 4, 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.

Sunday, September 30, 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.

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

Saturday, October 20, 9 am to 12 pm

Join us as we show you how to make the perfect cake from scratch. This class covers three different techniques for mixing cake batter to equip you to bake your best cake!

Sunday, September 30, 1 to 5 pm

Tis the season for ginger, and if it’s one of your favorite spices, this is the class for you. We’ll use ginger in three forms—ground, fresh & crystallized and make a variety of gingery favorites.

Sunday, November 18, 9 am to 12 pm

You'll be ready for anything after you've baked a sumptuous pie and delectable rolls for the holiday meal. Whether you have a crew coming to your own home, or you’re hitting the road, we'll help you package your freshly baked creations to arrive at the holiday table as if they've just come out of the oven!

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

Friday, November 23, 9 am to 12 pm  

Thanksgiving is over and it's already time to get a jump on Christmas planning with our annual gift-making class from King Arthur. We know the best gifts are ones you make yourself, and our talented staff of bakers will show you their favorite gifts from the hearth, along with fresh ideas for packaging them.

Friday, November 23, 1 to 5 pm  

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

Saturday, September 15, 1 to 5 pm

Enjoy apple season to the fullest!  In this class, we’ll make a savory yeasted apple bread and apple sweets.

Sunday, September 16, 1 to 5 pm

Stumped for a gift idea? Homemade cookies are the ideal solution. In this class, we’ll celebrate the season making an assortment of festive cookies from rolled to dropped for giving and tasting. 

Sunday, December 2, 1 to 5 pm  

Saturday, December 22, 1 to 5 pm 

All around the world Christmas is celebrated with traditional, festive baked goods.  In this class, we’ll cover a wide variety of products from yeast breads to cookies and cakes.  Bake with us, for this most wonderful time of the year!

Monday - Wednesday, December 3 - 5, 12 to 5 pm daily

Bring a friend and see how quickly cookie-baking moves when you’re having fun! We'll have a mix-and-match menu of cookies good enough to give as gifts! $75 for one, $125 for two

Thursday, December 20, 6 to 9 pm

Learn to make festive cookies from scratch, and go home with the delicious results! Each tuition covers up to four students.

Friday, December 21, 3:30 to 6 pm

You’ll bake, assemble, and decorate a bûche de Noël (Yule log) complete with meringue mushrooms and other fun decorations.

Get ready for the New Year, with this class on spectacular desserts. These elegant desserts all share a New Year theme, and the class includes ideas for presentation. plating ideas as well, so you can dazzle your guests!

Monday, December 31, 10 am to 1 pm

Running out of time and energy this time of year? Let us take the guess-work out of what you'll contribute to that New Year's party. We'll make delicious party pleasers in this festive class, then help you pack them to go!

Monday, December 31, 10 am to 2 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

Tuesday, September 11, 9 am to 5 pm

Enjoy apple season to the fullest!  In this class, we’ll make a savory yeasted apple bread along with some tempting apple sweets.

Saturday, September 29, 1 to 5 pm 

Tuesday, October 9, 1 to 5 pm

You'll be ready for anything after you've baked a sumptuous pie and delectable rolls for the holiday meal. Whether you have a crew coming to your own home, or you’re hitting the road, we'll help you package your freshly baked creations to arrive at the holiday table as if they've just come out of the oven!

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.

All around the world Christmas is celebrated with traditional, festive baked goods. In this class, we’ll cover a wide variety of products from yeast breads to cookies and cakes. Bake with us, for this most wonderful time of the year!

Monday - Wednesday, November 26 - 38, 12 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.

Sunday, October 7, 1 to 5 pm 

Sunday, November 25, 1 to 5 pm 

Thursday, December 13, 1 to 5 pm 

Thanksgiving is over and it's already time to get a jump on Christmas planning with our annual gift-making class from King Arthur. We know the best gifts are ones you make yourself, and our talented staff of bakers will show you their favorite gifts from the hearth, along with fresh ideas for packaging them.

Saturday, November 24, 1 to 5 pm

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

Sunday, November 25, 9 am to 12 pm

Tis the season for ginger, and if it’s one of your favorite spices, this is the class for you. We’ll use ginger in three forms—ground, fresh & crystallized and make a variety of gingery favorites.

Saturday, December 1, 9 am to 12 pm

Sunday, December 16, 9 am to 12 pm

Ready to dive into holiday baking, but not sure where to start? In this class you’ll make a pie and yeasted rolls from scratch, and gain the confidence to recreate them at home.

Stumped for a gift idea? Homemade cookies are the ideal solution. Celebrate the season making an assortment of festive cookies from rolled to dropped for giving and tasting in this class.

Saturday, December 2, 1 to 5 pm

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

Sunday, December 16, 1 to 5 pm

Bring a friend and see how quickly cookie-baking moves when you’re having fun! We'll have a mix-and-match menu of cookies good enough to give as gifts! $75 for one, $125 for two

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, December 22, 1 to 5 pm

You’ll bake, assemble, and decorate a bûche de Noël (Yule log) complete with meringue mushrooms and other fun decorations.

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, November 26 - 28, 12 to 5 pm daily

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

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 3, 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, August 10, 3:30 to 6 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 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

Saturday, October 6, 9 am to 12 pm

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

Friday, August 24, 3:30 to 6 pm

Friday, October 19, 3:30 to 6 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

Thursday, October 11, 6 to 9 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.

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, September 8, 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.

Friday, September 14, 6 to 8 pm

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

Sunday, September 16, 9 am to 12 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.

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.

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

Friday, October 5, 6 to 8 pm 

The autumn pasta palate is rich and satisfying. This class will make pasta that's tender and toothsome, and we'll let the season determine the sauce. As a student you will hand-mix a traditional pasta dough, use a pasta machine to roll pasta, learn techniques for hand-shaped pasta and create sauces using seasonal ingredients.

Sunday, October 7, 1 to 5 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.

Thursday, October 25, 1 to 5 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, November 30, 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, November 30,  6 to 8 pm

The first in our Friday night Taste of Skagit series features our neighbors at Cairnspring Mills. Join us for a tasting of products made with local flours, milled just down the road. The evening will include a baking demonstration, as well as some hands-on activities to go along with the tastings, and each attendee will go home with samples to share.

Friday, September 21, 5 to 7 pm

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

Winter is the perfect time to learn pasta. This class will make pasta that's tender and toothsome, and we'll let the season determine the sauce. As a student you will hand-mix a traditional pasta dough, use a pasta machine to roll pasta, learn techniques for hand-shaped pasta and create sauces using seasonal ingredients.

Friday, December 29, 1 to 5 pm

In October, our Friday night Taste of Skagit series turns to our friends at Viva Farms. Join us for a tasting of products featuring their seasonal produce. The evening will include a baking demonstration, as well as some hands-on activities to go along with the tastings, and each attendee will go home with samples to share.

Friday, October 19, 5 to 7 pm

November’s Friday night Taste of Skagit series features the spectacular pumpkins from Schuh Farms. We’ll use them as an inspiration for a pie baking demonstration, as well as some hands-on activities to go along with the tastings, and each attendee will go home with samples to share.

Friday, November 16, 5 to 7 pm

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

Thursday, September 13, 6 to 9 pm  

Saturday, November 17, 9 am to 12 pm

Sunday, December 16, 9 am to 12 pm

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

Saturday, September 1, 1 to 5 pm 

Wednesday, October 10, 1 to 5 pm 

Saturday, November 10, 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.

The autumn pasta plate is rich and satisfying. This class will make pasta that's tender and toothsome, and we'll let the season determine the sauce. As a student you will hand-mix a traditional pasta dough, use a pasta machine to roll pasta, learn techniques for hand-shaped pasta and create sauces using seasonal ingredients.

Sunday, October 14, 1 to 5 pm

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.

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. 

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

Sunday, December 30, 9 am to 12 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.

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

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

Sunday, September 9, 9 am to 12 pm

Saturday, November 3, 9 am to 12 pm

Sunday, December 9, 9 am to 12 pm

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

Sunday, November 24, 1 to 5 pm

Thursday, November 29, 1 to 5 pm

Sunday, December 9, 1 to 5 pm

Learn to make festive cookies from scratch, and go home with the delicious results! Each tuition covers up to four students.

Friday, December 7, 5 to 8 pm

Friday, December 21, 5 to 8 pm