Baking School

Andy and Jackie King of A&J King Artisan Bakery are masters at thoughtfully sourcing local ingredients in their everyday bakery line-up. This 2 day class will focus on some New England favorites for this time of year when gardens and fields are teeming with the Autumn harvest. Breads with pumpkin, freshly milled corn flour, sweet honey and molasses both a straight dough and one with a preferment await. And there is more so come and experience some of A&J’s customer favorites! 

Andy King is a bakery owner, author, and former freelance food writer, having contributed to the Portland Phoenix, Downeast Magazine, and Bon Appetit. He graduated with a degree in Music from Colby College (Waterville, ME), shortly thereafter attending the New England Culinary Institute (Montpelier, VT) where he met his to-be wife and partner, Jackie. Andy spent a season at the James Beard Award-winning restaurant Arrows (Ogunquit, ME) before moving to the baking world at the Standard Baking Co. (Portland, ME).

Jackie King is a bakery owner and author. She attended the New England Culinary Institute (Montpelier, VT) where she met her to-be husband, Andy. After working as chef for Nasturtium (Newburyport, MA), she trained for 3.5 years at Maine's premier artisan bakery, Standard Baking Co.

The couple opened A&J King Artisan Bakers (Salem, MA) in 2006. They have won multiple Best of Boston awards (Boston Magazine), supply some of the regions top restaurants and stores, and have been featured on national and international television programs. In 2013, they co-wrote Baking by Hand, their first book on artisan baking, which was chosen as an Amazon.com Editor's Pick of the Month for September 2013. When not baking, Jackie and Andy get pulled on things by huskies and engage in ancient food projects, respectively. 

Before signing up for a class, please review the Baking School COVID-19 Policies

Saturday lunch included