Home Baker Classes

Love to bake? Come join King Arthur Flour and your fellow bakers in the community as we all bake for a cause – a good cause. Sign up for our FREE pie-baking class, Friday, November 16. We’ll provide the ingredients and help you need to make a delicious pie. Once your masterpiece is done, we'll bake it for you and donate them to the Upper Valley Haven – just in time for Thanksgiving. Your takeaway: the skills, the recipe, and the knowledge that you’ve made someone’s holiday happier. Bonus: goodwill monetary donations to the Haven will be matched by King Arthur.

Friday, November 16, 9 to 10:30 am

Friday, November 16, 11 am to 12:30 pm

Friday, November 16, 1 to 2:30 pm

Love to bake? Come join King Arthur Flour and your fellow bakers in the community as we all bake for a cause – a good cause. Sign up for our FREE roll-baking class, Friday, November 16. We’ll provide the ingredients and help you need to make tender Thanksgiving rolls. Once you've finished shaping them, we'll bake them for you and donate them to the Upper Valley Haven – just in time for Thanksgiving. Your takeaway: the skills, the recipe, and the knowledge that you’ve made someone’s holiday happier. Bonus: goodwill monetary donations to the Haven will be matched by King Arthur.

Friday, November 16, 9 to 10:30 am

Friday, November 16, 11 am to 12:30 pm

Friday, November 16, 1 to 2:30 pm

Love to bake? Come join King Arthur Flour and your fellow bakers in the community as we all bake for a cause – a good cause. Sign up for our FREE roll-baking class, Tuesday, November 20. We’ll provide the ingredients and help you need to make tender Thanksgiving rolls. Once you've finished shaping them, we'll bake them for you and donate them to the Helping Hands Food Bank– just in time for Thanksgiving. Your takeaway: the skills, the recipe, and the knowledge that you’ve made someone’s holiday happier. Bonus: goodwill monetary donations to the Food Bank will be matched by King Arthur.

Tuesday, November 20, 9 to 10:30 am

Tuesday, November 20, 11 am to 12:30 pm

Tuesday, November 20, 1 to 2:30 pm

Love to bake? Come join King Arthur Flour and your fellow bakers in the community as we all bake for a cause – a good cause. Sign up for our FREE pie-baking class, Tuesday, November 20. We’ll provide the ingredients and help you need to make a delicious pie. Once your masterpiece is done, we'll bake it for you and donate them to the Helping Hands Food Bank– just in time for Thanksgiving. Your takeaway: the skills, the recipe, and the knowledge that you’ve made someone’s holiday happier. Bonus: goodwill monetary donations to the Food Bank will be matched by King Arthur.

Tuesday, November 20, 9 to 10:30 am

Tuesday, November 20, 11 am to 12:30 pm

Tuesday, November 20, 1 to 2:30 pm

Tuesday, November 20, 3 to 4:30 pm

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

Monday through Wednesday, November 5 - 7, 9 am to 3 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, November 10, 1 to 5 pm 

Friday, December 28, 1 to 5 pm

Saturday, January 5, 1 to 5 pm

Sunday, March 3, 1 to 5 pm

Saturday, April 27, 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, November 10, 9 am to 12 pm

Thursday, December 6, 6 to 9 pm

Saturday, April 13, 9 am to 12 pm

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

Sunday, November 11, 9 am to 12 pm

Saturday, December 8, 9 am to 12 pm

Monday, January 28, 9 am to 12 pm 

Saturday, March 30, 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, November 11, 9 am to 12 pm

Saturday, January 26, 9 am to 12 pm

Sunday, April 28, 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, November 11, 1 to 5 pm

Saturday, February 23, 1 to 5 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, November 11, 1 to 5 pm

Sunday, January 6, 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, November 12-14, 12 to 5 pm daily

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

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

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

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

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.

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

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, 9 am to 12 pm  

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

Friday, November 23, 1 to 5 pm

Thursday, December 27, 1 to 5 pm

Monday, December 31, 10 am to 2 pm

Sunday, February 3, 1 to 5 pm 

Sunday, March 10, 1 to 5 pm

Wednesday, April 17, 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, November 25, 9 am to 12 pm

Wednesday, December 26 9 am to 12 pm

Sunday, January 20, 9 am to 12 pm 

Sunday, February 24, 9 am to 12 pm 

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

Sunday, November 25, 1 to 5 pm

Thursday, December 27, 1 to 5 pm

Sunday, January 27, 1 to 5 pm

Saturday, April 27, 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.

Saturday, December 1, 1 to 5 pm

Sunday, January 20, 1 to 5 pm 

Saturday, March 23, 1 to 5 

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, December 2, 9 am to 12 pm

Bring the secrets of Parisian pastry shops into your own kitchen as we spend three days delving into classic patisserie recipes such as 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, December 3 - 5, 12 to 5 pm daily

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

Thursday, December 20, 1 to 5 pm

Saturday, January 12, 1 to 5 pm  

Thursday, April 18, 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 

Thursday, March 14, 1 to 5 pm

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

Saturday, December 29, 9 am to 12 pm

Sunday, February 24, 9 am to 12 pm

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

Saturday, December 29, 1 to 5 pm 

Saturday, April 6, 1 to 5 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

Saturday, January 26, 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, December 30, 9 am to 12 pm

Saturday, February 9, 9 am to 12 pm, 

Monday, April 22, 6 to 9 pm 

For couples or friends, a fun evening of baking together. Come create the perfect portable dinner. These hand pies make quick, delicious, and customizable meals.

Thursday, January 24, 6 to 9 pm $75/person $125/pair

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.

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.

Thursday, January 10, 6 to 9 pm $75/person $125/pair

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

Saturday, January 12, 9 am to 12 pm

Saturday, February 23, 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.

Monday through Wednesday, January 14-16, 12 to 5 pm daily  

Monday through Wednesday, March 18-20, 12 to 5 pm daily   

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

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, January 21 - 23, 12 to 5 pm daily

Monday – Wednesday, March 11 - 13, 12 to 5 pm daily

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, December 30, 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

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

Saturday, February 2, 1 to 5 pm

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 

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.

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.

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

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.

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

You’ll never buy pre-packaged puff pastry again! During class you make the dough, then practice both sweet and savory applications.

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

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.

Sunday, April 28, 1 to 5 pm

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

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

Saturday, February 9, 9 am to 12 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 the Oasis Teen Shelter in Mount Vernon.

$10 donation (cash and check only) in person

Friday, November 30, 5 to 7 pm

Friday, February 22, 5 to 7 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, November 11, 9 am to 12 pm 

Saturday, January 12, 2 to 5 pm

Monday, April 15, 6 to 9 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, November 11, 1 to 5 pm

Saturday, December 27, 1 to 5 pm

Saturday, February 2, 1 to 5 pm

Sunday, March 24, 1 to 5 pm 

Thursday, April 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, November 12-15, 12 to 5 pm daily

Monday-Thursday, February 4-7, 12 to 5 pm daily 

Monday-Thursday, March 25-28, 12 to 5 pm daily 

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.

Thursday, November 15, 1 to 5 pm

Monday, December 17, 1 to 5 pm

Sunday, January 6, 1 to 5 pm

Sunday, March 10, 1 to 5 pm

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

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, November 17, 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!

Sunday, November 18, 9 am to 12 pm

Saturday, December 29, 9 am to 12 pm

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

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, November 24, 9 am to 12 pm

Saturday, December 22, 9 am to 12 pm

Friday, December 28, 9 am to 12 pm

Monday, January 7, 6 to 9 pm 

Saturday, March 2, 9 am to 12 pm

Sunday, April 28, 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, November 24, 9 am to 12 pm

Saturday, January 5, 9 am to 12 pm

Saturday, April 27, 9 am to 12 pm

Make your own muffins from scratch and see how to make their cousin, the crumpet, as well! We’ll tackle both griddle cooked and baked versions.

Sunday, November 25, 9 am to 12 pm

Sunday, January 27, 9 am to 12 pm 

Saturday, March 23, 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, December 1, 9 am to 12 pm

Saturday, February 2, 9 am to 12 pm  

Sunday, March 17, 9 am to 12 pm

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

Saturday, December 1, 1 to 5 pm

Sunday, February 10, 1 to 5 pm 

Saturday, April 27, 1 to 5 pm 

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

Saturday, December 1, 1 to 5 pm

Saturday, January 5, 1 to 5 pm

Saturday, February 16, 1 to 5 pm

Sunday, April 14, 1 to 5 pm

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!

Sunday, December 2, 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, December 2, 1 to 5 pm

Friday, December 28, 1 to 5 pm

Saturday, February 16, 1 to 5 pm 

Sunday, March 17, 1 to 5 pm

Tuesday, April 23, 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!

Monday, December 3, 6 to 9 pm

Saturday, January 19, 9 am to 12 pm 

Saturday, February 16, 9 am to 12 pm

Saturday, March 16, 9 am to 12 pm  

Sunday, March 31, 9 am to 12 pm

Sunday, April 14, 9 am to 12 

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.

Thursday, December 6, 1 to 5 pm

Saturday, December 15, 1 - 5 pm

Sunday, December 30, 1 to 5 pm

Sunday, January 13, 1 to 5 pm 

Sunday, February 3, 1 to 5 pm 

Sunday, March 3, 1 to 5 pm 

Saturday, April 6, 1 to 5 pm  

Tuesday, April 16, 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, December 8, 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!

Saturday, December 8, 1 to 5 pm

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

Sunday, December 9, 9 am to 12 pm

Sunday, January 20, 9 am to 12 pm 

Saturday, April 27, 9 am to 12 pm 

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

Sunday, December 9, 9 am to 12 pm

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

Sunday, December 9, 1 to 5 pm

Saturday, February 23, 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, December 9, 1 to 5 pm

Sunday, January 13, 1 to 5 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.

Monday, December 10, 6 to 9 pm

Friday, December 28, 9 am to 12 pm

Saturday, February 23, 9 am to 12 pm  

Sunday, March 10, 9 am to 12 pm 

Sunday, April 7, 9 am to 12 pm

Plunge your hands into the dough and learn to mix and knead bread that is successful every time, as well as moist, tender scones.

Saturday, December 15, 1 - 5 pm

Wednesday, December 26, 1 to 5 pm

Saturday, January 26, 1 to 5 pm  

Sunday, February 24, 1 to 5 pm 

Monday, April 15, 1 to 5 pm 

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

Sunday, December 16, 1 to 5 pm

Saturday, April 13, 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, December 22, 9 am to 12 pm

Sunday, March 10, 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!

Saturday, December 22, 1 to 5 pm

Sunday, January 20, 1 - 5 pm

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.

Wednesday, December 26, 9 am to 12 pm

Sunday, February 10, 9 am to 12 pm 

Saturday, March 30, 2 - 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.

Saturday, December 29, 1 to 5 pm

Sunday, January 27, 1 to 5 pm 

Saturday, March 23, 1 to 5 pm

Sunday, April 28, 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, December 29, 9 am to 12 pm

Sunday, January 20, 9 am to 12 pm

Friday, March 1, 5 to 8 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, December 30, 9 am to 12 pm

Sunday, February 3, 9 am to 12 pm 

Sunday, March 24, 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, December 30, 1 to 5 pm

Sunday, January 20, 1 to 5 pm

Saturday, March 16, 1 to 5 pm 

For couples or friends, a fun evening of baking together. Warm, tender, and oh so delicious, everyone loves cinnamon buns! Pair up to make a mouthwatering batch of this yeasted treat to take home and share.

Thursday, January 31, 6 to 9 pm

$75/person or $125/pair

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

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

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

For couples or friends, a fun evening of baking together. If you love soft pretzels, this class is for you! Students will learn the secret to classic pretzel dough, then do the twist on sweet and savory versions. Butter, salt, cinnamon sugar... We've got it covered!

Thursday, January 3, 6 to 9 pm $75/person $125/pair

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.

Friday, January 4, 5 to 8 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.

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

Saturday, January 5, 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, January 6, 9 am to 12 pm

Sunday, March 3, 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.

Monday through Thursday, January 7 - 10, 1 to 5 pm daily

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

Monday through Thursday, January 7-10, 1 to 5 pm daily

Monday through Thursday, April 15-18, 1 to 5 pm daily

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, January 12, 9 am to 1 pm

Saturday, March 30, 9 am to 1 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.

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, January 14-17, 1 to 5 pm daily

For couples or friends, a fun evening of baking together. We love pizza and we've come up with techniques to rival any pizza you can buy. Prepare the Neapolitan classic, with hand-stretched dough, and see how to simulate a brick oven at home.

Thursday, January 17, 6 to 9 pm $75/person or $125/pair

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, January 19, 1 to 5 pm  

Saturday, March 9, 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, January 21-24, 12 to 5 pm daily 

Monday-Thursday, March 11-14, 12 to 5 pm daily 

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

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, January 28-30, 9 am to 3 pm daily 

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

Do you dream of pulling crackling breads from your home oven? Long to make the perfect baguette? Want to make your flaky croissants from start to finish? From pre-ferments to kneading, you’ll spend four days immersed in all things artisan. You’ll head home armed with new knowledge and baked goods to share with friends and family!

Monday through Thursday, January 28 - 33, 12 to 5 pm daily

Monday through Thursday, April 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.

Saturday, February 2, 1 to 5 pm

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

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, February 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, February 11-14, 9 am to 4 pm daily 

Monday-Thursday, April 8 - 11, 9 am to 4 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

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 

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 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.

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.

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.

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.

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 

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 

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 

Sunday, January 14, 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.

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

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

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 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, November 4, 9 am to 12 pm

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

Saturday, April 13, 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!

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!

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  

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

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.

Saturday, November 24, 1 to 5 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, November 25, 1 to 5 pm

Sunday, January 13, 1 to 5 pm  

Sunday, April 28, 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

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, November 25, 1 to 5 pm 

Thursday, December 13, 1 to 5 pm 

Sunday, February 10, 1 to 5 pm

Sunday, March 31, 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, November 26 - 28, 12 to 5 pm daily

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

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 through Wednesday, November 26-28, 12 to 5 pm daily

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

Saturday, December 1, 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

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 

Sunday, December 2, 9 am to 12 pm

Saturday, December 15, 9 am - 12 pm

Sunday, March 10, 9 am to 12 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 

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

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

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, December 8, 1 to 5 pm

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, December 10 - 12, 12 to 5 pm daily

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

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

Thursday, December 20, 6 to 9 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

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.

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

Sunday, February 17, 1 to 5 pm

Sunday, March 17, 1 to 5 pm 

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

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

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

Immerse yourself in the best of chocolate in this three-day workshop dedicated to making exquisite confections from scratch. The chocolates you make in this session will feature flavors for Valentine’s Day of course, but the techniques you learn will give you the skills to make chocolates for every occasion!

February 11-13, Monday-Wednesday, 12 to 5 pm daily

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

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

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.

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!

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

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

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

Saturday, January 5, 9 am to 12 pm

Saturday, April 27, 9 am to 12 pm

Learn to make these delicate meringue-based confections.  We’ll cover the technique for the cookie bases and a variety of filling options.  You’ll go home with a boxful of impressive treats. 

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

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

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

Sunday, January 27, 9 am to 5 pm

Sunday, March 24, 9 am to 5 pm

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

Come learn how to make your own chocolates, better than you can buy. It’s up to you whether you give them to your Valentine, or keep them for yourself!

Saturday, February 9, 1 to 5 pm

Learn a variety of decorating techniques using Valentine’s Day themes. You’ll decorate already baked cookies as you practice flocking, flooding, edging and stenciling.

Sunday, February 10, 9 am to 12 pm

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

Sunday, February 10 1 to 5 pm

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

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

Saturday, February 16, 9 am to 12 pm

Join us for a class devoted to a variety of caramel flavored baked goods.  You’ll make caramel from scratch, learning the techniques of cooking sugar properly.  We’ll teach you delicious applications in tarts, cookies, and more, and you’ll go home with the delectable desserts.  

Sunday, February 17, 1 to 5 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 

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

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 

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.

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

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

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, November 9, 3:30 to 6 pm

Friday, March 1, 3:30 to 6 pm

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

Saturday, November 17, 9 am to 12 pm

Sunday, December 16, 9 am to 12 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

Friday, January 11, 6 to 8 pm

Friday, April 26, 6 to 8 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

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, December 7, 3:30 to 6 pm

Friday, February 15, 3:30 to 6 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

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, December 13, 6 to 8 pm

Friday, February 22, 6 to 8 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, December 14, 3:30 to 6 pm

Friday, February 1, 3:30 to 6 pm 

Friday, March 22, 3:30 to 6 pm

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

Saturday, December 15, 9 am to 12 pm

Sunday, January 13, 9 am to 12 pm

Learn how tender and delicious homemade pasta can be. You’ll hand-mix a traditional pasta dough, use a pasta machine to roll pasta, and learn basic techniques for hand-shaped pasta.

Monday, December 17, 6 to 9 pm

Sunday, January 6, 9 am to 12 pm

Sunday, March 3, 9 am to 12 pm

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

Thursday, December 27, 9 am to 12 pm

Saturday, February 16, 9 am to 12 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 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

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.

Sunday, December 30, 1 to 5 pm

Warm and comforting, this meal is sure to please the whole family! You’ll make, and go home with dinner for 4, including salad and dessert. Each tuition covers up to 4 family members.

Friday, February 8, 3:30 to 6 pm

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

Friday, February 22, 3:30 to 6 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

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

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

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

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, January 3, 3:30 to 6 pm

Friday, March 15, 3:30 to 6 pm 

One of our favorite quick suppers—we’ll show you a fast yeast bread, then make soup and dessert, and you’ll go home with dinner for 4. Each tuition covers up to four students.

Friday, January 11, 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, January 12, 9 am to 12 pm

Saturday, March 16, 9 am to 12 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, January 18, 3:30 to 6 pm

Friday, April 26, 3:30 to 6 pm

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  

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

Friday, February 1, 6 to 8 pm

This month 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 an interactive baking demonstration, with plenty of samples, and recipes to take home.

Friday, February 1, 5 to 7 pm

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

Sunday, February 3, 9 am to 12 pm

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

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

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

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.

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

Sunday, February 17, 9 am to 12 pm