Home Baker Classes

Want to take your cupcakes to the next level? You’ll make cakes and icings, and learn how to mix and match with fillings for sublime results!

Monday, October 16, 1 to 5 pm

Friday, November 24, 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, October 16-18, 12 to 5 pm daily

Monday-Wednesday, March 12-15, 12 to 5 pm daily

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

Monday - Thursday October 16 - 18 12 - 5 pm

Monday through Thursday, February 12-15, 12 to 5 pm daily

Tuesday, October 17, 1 to 5 pm

Monday, November 27, 1 to 5 pm

Sunday, December 17, 1 to 5 pm

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

Wednesday, October 18, 1 to 5 pm

Saturday, November 4, 1 to 5 pm

Thursday, December 14, 1 to 5 pm

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

Thursday, October 19, 1 to 5 pm

Saturday, November 25, 1 to 5 pm

Oktoberfest in Washington! Spend a relaxed evening learning to make classic German fare. Menu items will include soft pretzels, bratwurst, red cabbage and more.

Thursday, October 12, 6 to 8 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!

Friday, October 20, 1 to 5 pm

Thursday, November 9, 1 to 5 pm

Tuesday, December 26, 1 to 5 pm

Oktoberfest in Vermont! Spend a relaxed evening learning to make classic German fare and sampling the regional beer and wine that pair best with them. Menu items will include soft pretzels, bratwurst, red cabbage and more.

Thursday, October 19, 6 to 8 pm

Learn authentic, family friendly recipes including sfihas (yeast dough with a savory meat filling). Learn about the flavors of the Middle East, and make and go home with dinner for four, including salad and dessert! Each tuition covers up to four students.

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

Saturday, October 21, 9 am to 12 pm 

Saturday, November 11, 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, October 21, 1 to 5 pm

Sunday, November 12, 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!

Saturday, October 21, 9 am to 12 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.

Saturday, October 21, 1 - 5 pm

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

Sunday, October 22, 9 am to 12 pm

Sunday, Decemer 3, 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, October 22, 9 am to 12 pm

Sunday, December 3, 9 am to 12 pm

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

Sunday, October 22, 1 to 5 pm

Friday, December 29, 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.

Sunday, October 22, 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.

Saturday, October 22, 9 am to 12 pm

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

Monday - Thursday, October 23-26, 12 to 5 pm daily

Monday - Thursday, February 26-28, 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!

Sunday, October 29, 1 to 5 pm

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

Saturday, October 28, 1 to 5 pm

Thursday, November 16, 1 to 5 pm

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

Friday, November 3, 6 to 9 pm $75/person $125/pair

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

Hasty Pastry: Quick Puff Pastry You'll never buy pre-packaged puff pastry again! You'll make a quick dough for buttery, flaky pastry, then use it to create a classic French apple tart and savory palmiers.

Sunday, November 5, 9 am to 12 om

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 5, 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!

Sunday, November 5, 1 to 5 pm

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

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

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

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

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 13 - 15, 12 to 5 pm daily

Monday - Wednesday, April 9-12, 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!

Thursday, November 16, 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, November 18, 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 18, 1 - 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 18, 1 to 5 pm

Saturday, December 9, 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.

Sunday, November 19, 9 am to 12 pm

Tuesday, November 21, 1 - 4pm

Saturday, December 16, 9 am to 12 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 20, 6 to 9 pm

Tuesday, November 21, 1 to 4 pm

Saturday December 2, 9 am - 12 pm

Sunday, December 10, 9 am to 12 pm

Saturday, December 23, 9 am to 12 pm

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

Sunday, November 26, 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.

Thursday, November 30, 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.

Thursday, November 30, 6 to 9 pm

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

Monday, December 11, 6 to 9 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.

Wednesday, December 27, 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.

Friday, December 29, 9 am to 12 pm

Celebrate the rich traditions of European tarts! You’ll make the classic Austrian specialty Linzer Torte, and a German style browned butter fruit tart.

Saturday, December 30, 1 to 5 pm

Bring the secrets of Parisian pastry shops into your own kitchen as we spend three days delving into classic patisserie recipes such as meringue, puff pastry, pastry cream, pâte à choux and more. You'll leave with the confidence to create your own macarons, petits fours, napoleons, and éclairs at home.

Immerse yourself in 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 12-14, Monday-Wednesday, 12 to 5 pm daily

Join us for a comprehensive class on pastry, from basic to more advanced. You’ll spend hands-on time developing skills to bake quick breads, cakes, pies, cookies, pastry, fillings, décor, and more.

Monday-Thursday, January 29-February 1, 12 pm to 5 pm daily

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

Monday-Thursday,  October 23-26, 12 to 5 pm daily

Monday-Thursday,  January 29-February 1, 12 to 5 pm daily

Monday-Thursday,  April 9-12, 12 to 5 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. Lunch included.

Monday-Thursday, October 23-26, 9 am to 4 pm daily

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, October 28, 9 am to 12 pm

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

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

Sunday, October 29, 9 am to 12 pm

Monday, November 13, 6 to 9 pm

Sunday, November 26, 9 am to 12 pm

Saturday, December 30, 9 am to 12 pm

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

Sunday, October 29, 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 October 29, 9 am - 12 pm

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

Sunday, October 29, 1 to 5 pm

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

Monday-Thursday, October 30-November 2, 9 am to 4 pm daily

Monday-Thursday, March 19-22, 9 am to 4 pm daily

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

Saturday, November 4, 9 am to 12 pm

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

Saturday, November 4, 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.

Saturday, November 4, 1 to 5 pm

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

Sunday, November 5, 9 am to 12 pm

Wednesday, December 27, 9 am to 12 pm

Sunday, November 5, 1 to 5 pm

Saturday, December 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.

Spend three days on an in-depth exploration of this challenging topic. You’ll use different starters and learn good maintenance practices, then use them to their best advantage in a variety of artisan breads, including pain au levain, whole grain loaves and traditional rye breads. Lunch included.

Monday-Wednesday, November 6-8, 9 am to 4 pm daily

Monday-Wednesday, February 5-7, 9 am to 4 pm daily

Monday-Wednesday, April 23-25, 9 am to 4 pm daily

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, November 12, 9 am to 12 pm

Thursday, December 28, 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, November 12, 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.

Sunday, November 12, 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.

Monday, November 13, 1 to 5 pm

Thursday, November 16, 6 to 9 pm

Saturday, December 9, 9 am to 12 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 18, 9 am to 12 pm

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

Saturday, November 18, 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 18, 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, November 19, 1 to 5 pm

Thursday, December 21, 1 to 5 pm

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

Friday, November 24, 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!

Friday, November 24, 1 to 5 pm

Tuesday, December 26, 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!

Saturday, November 25, 9 am to 12 pm

Saturday, November 25, 9 am to 12 pm

Tuesday, December 26, 9 am to 12 pm

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

Saturday, November 25, 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, November 26, 1 to 5 pm

Thursday, December 28, 1 to 5 pm

You’ll make two different doughs to swirl up a sweet roll, then master a dough that’s perfect for fragrantly savory bread to accompany a meal or serve as a snack all on its own.

Sunday, November 26, 1 to 5 pm

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

Saturday, December 2, 1 to 5 pm

Wednesday, December 27 1 - 5 pm

Have feathery-light biscuits and tender scones eluded you? Have fun with these quick recipes while you mix the dough, understand the action of chemical leaveners, and learn tips for preparation and storage.

Saturday, December 3, 9 am to 12 pm

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

Sunday, December 3, 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, December 10, 9 am to 12 pm

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

Sunday, December 10, 1 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.

Thursday, December 28, 1 to 5 pm

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!

Friday, December 29, 1 - 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.

Saturday, December 30, 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.

Saturday, December 30, 9 am to 12 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, December 30, 1 to 5 pm

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

Monday - Thursday, January 22-25, 1 to 5 pm daily

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

Monday through Thursday, January 8-11, 1 to 5 pm

Are you interested in baking with sourdough, but not sure where to start? This 3-day immersion in all things sourdough is for you! We’ll guide you through the process of maintaining a healthy sourdough starter, and then we’ll use it in baked goods ranging from various breads to crackers and even sweets. Lunch included.

Monday-Wednesday, January 15-17, 9 am to 3 pm daily

Monday-Wednesday, March 26-28, 9 am to 3 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. Lunch included.

Monday-Thursday, March 5-8, 9 am to 4 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.

Saturday, October 28, 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, November 4, 9 am to 12 pm

Sunday, December 10, 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.

Monday, November 6, 6 to 9 pm

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

Sunday, November 11, 1 to 5 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!

Sunday, November 12, 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.

Sunday, November 19, 9 am to 12 pm

Saturday, 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.

Sunday, November 19, 1 to 5 pm

Sunday, December 24, 10 am to 2 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.

Sunday, November 19, 1 to 5 pm

Sunday, December 24, 10 am to 2 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.

Saturday, November 25, 1 to 5 pm

Sunday, December 17, 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.

Sunday, November 26, 1 to 5 pm

Saturday, December 16, 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 26, 6 to 9 pm

Saturday, December 9, 9 am to 12 pm

'Tis the season to celebrate cake! Join us for three days of classic cake-making techniques where we'll delve into everything from buttery bundts, to layered cakes, and seasonal roulades. We'll incorporate festive holiday flavors perfect for every occasion

Monday-Wednesday,

November 27-29, 12 to 5 pm daily

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.

Monday, November 27, 6 to 9 pm

Saturday, December 16, 9 am to 12 pm

Thursday, December 21, 6 to 9 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, November 27-30, 12 to 5 pm daily

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

Saturday, December 2, 9 am to 12 pm

Sunday, December 17, 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.

Saturday December 2, 1 - 5 pm

Sunday, December 3, 1 to 5 pm

Sunday, December 17, 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 4-6, 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

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 7, 6 to 9 pm

Friday, December 15, 6 to 9 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.

Sunday, December 10, 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, December 10, 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.

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.

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

Friday, December 15, 4 to 6:30 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 16, 1 pm to 5 pm

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

Sunday, December 17, 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 1, 3:30 - 6 pm

Friday, December 22, 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.

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

Create two cakes perfect to start the day! You’ll make both a quick and yeasted version, each with a customized topping.

Saturday, December 30, 9 am to 12 pm

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 ideas as well, so you can really dazzle your guests!

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!

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!

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

Friday, October 27, 4 to 6:30 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 10, 3:30 to 6 pm

We’ll spend the afternoon making savory delights in the Spanish-influenced tapas style and let the seasonal harvest be our guide in selecting local and fresh ingredients for our small (but flavor-packed) plates.

Sunday, November 12, 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.

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.

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

Sunday, November 19, 9 am to 12 pm

Sunday, December 17, 9 am to 12 pm

See how easy it is to master these delectable treats! Make your own gnocchi and go home with dinner for four, including salad and dessert! Each tuition covers up to four students.

Friday, July 21, 3:30 to 6 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 3, 1 to 5 pm

Friday, December 29, 1 to 5 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.

Monday, December 4, 6 to 9 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, December 8, 3:30 to 6 pm

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

Friday November 3, 3:30 - 6: pm

Friday, December 15, 3:30 to 6 pm

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

Saturday, December 23, 9 am to 12 pm

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

Thursday, May 11, 6 to 9 pm $75/person $125/pair

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.

Saturday, March 11, 1 - 5

You’ll make two versions of this rich holiday bread, just in time for the spring celebrations to come.

Craft your own artisan pizza dough by hand, top it with the freshest seasonal ingredients and bake it yourself on the wood-fired hearth.

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 9, 9 am to 12 pm

Pack a little nutrition into your lunchbox with these cookies that feature whole grains in format so delicious your family will beg for more!

We wait all year for strawberry season, and when they’re finally ripe, we relish them! Join us for this special once-a-year class to celebrate this succulent season.

Sunday, June 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

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

Sunday August 27, 1 to 5 pm

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

Start the day by learning three techniques for cake baking. While the cakes are cooling, the class will share lunch. Spend the afternoon producing butter cream and learning simple techniques to finish your cakes. Lunch included

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 4, 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, October 6, 3:30 to 6 pm