Soft pretzel dough is a dream to work with and your creations can be savory or sweet, depending on your mood! Rounds of soft pretzel dough are topped with tasty fillings or toppings before baking, and emerge from the oven an incredibly satisfying, hearty baked treat.

All tuition generated from this class will be donated to FoodCorps. FoodCorps is a King Arthur Baking partner who connects kids to healthy food in school. Thank you for helping to make a difference in kids’ lives through the magic and joy of baking!

Each tuition covers one device.  Please note, virtual classes are non-refundable.

Thursday, January 27
6 to 7 pm Eastern
3 to 4 pm Pacific

Join us in celebrating Dr. Martin Luther King, Jr. Day with Sweet Potato Pie. In this virtual baking demonstration you’ll meet Rose McGee, president and founder of the internationally recognized Sweet Potato Comfort Pie organization. Rose will kick off the hour expressing the importance of this organization’s work in honoring MLK’s legacy while building community pie after pie. Then you’ll learn from a member of our Baking School team how to successfully create, roll and par-bake pie pastry. We’ll also show how to perfectly produce the creamiest sweet potato filling seasoned with just the right amount of spice!
 
Rose McGee is Founder of the internationally recognized Sweet Potato Comfort Pie organization. She is a well-known facilitator, one of Minnesota’s 50 Over 50, a member of Women Who Really Cook, the Women’s Business Development Center, Golden Valley League of Women Voters, Delta Sigma Theta Sorority, and works as a Humanities Officer for Minnesota Humanities Center. She is the former president of the NAACP in Rochester, MN. Rose now resides in Golden Valley, Minnesota where she was named “Citizen of The Year,” was presented the “Bill Hobbs Human Rights Award,” and is a 2019 recipient of the prestigious Bush Fellowship. She is featured in the national PBS documentary, A Few Good Pie Places, author of the books, Story Circle Stories, Kumbayah The Juneteenth Story, and has a TEDx Talk on The Power of Pie. 
 
All tuition generated from this class will be donated to Sweet Potato Comfort Pie. Sweet Potato Comfort Pie is a King Arthur Baking partner whose mission is to advance racial justice, heal damage from race-based trauma, and elevate marginalized voices. The organization uses the powerful Black cultural food tradition of making and delivering sweet potato pies, facilitates story-circle dialogues, and builds multicultural alliances that deepen commitment to racial justice work. For more information about our valued partnership with Sweet Potato Comfort Pie,  check out our blog post written by Rose.
 
Each tuition covers one device.  Please note, virtual classes are non-refundable. In addition to the live class, a video recording of the demonstration will be provided to all registered students on the day after class.

RECIPE FOUND HERE https://www.kingarthurbaking.com/recipes/classic-sweet-potato-pie-recipe

Monday, January 16
4 to 5 pm Eastern
1 to 2 pm Pacific

All ages welcome! Fun to make, and even more fun to eat, pizza rolls are a winning meal or snack. Erin McDowell will demonstrate how this recipe is easily customizable and perfect for getting family members together to bake something delicious again and again.

All tuition generated from this class will be donated to FoodCorps. FoodCorps is a King Arthur Baking partner who connects kids to healthy food in school. Thank you for helping to make a difference in kids’ lives through the magic and joy of baking!

Each tuition covers one device. Please note, virtual classes are non-refundable. Recording will be provided on the day following class.

Monday, March 6
5 to 6 pm Eastern
2 to 3 pm Pacific

Sharing her family’s heritage recipes for some of Malaysia’s favorite specialties, En-Ming Hsu will show some unique techniques used to create beautiful flaky pastry doughs and flatbreads along with traditional savory fillings.

This class is a Professional Level Live Interactive Demonstration, but ALL students are welcome to attend. Students will not be baking along during class, but will receive all of the recipes used during the demonstration. Each tuition covers one device. Please note, virtual classes are non-refundable.

Thursday, July 15
12 to 3 pm Eastern
9 am to 12 pm Pacific

Explore the many ways you can use masa harina with chef, cookbook author, and host of PBS's "Pati's Mexican Table" Pati Jinich. She will demonstrate how to make fresh, delicious corn tortillas at home. With that same masa, she'll show two methods for making quesadillas, pan cooked and fried, with fillings of creamy poblano rajas and potatoes with chorizo. She'll also teach how to make sopes, which are an easy-to-make satisfying vehicle for any toppings you can dream up.

Students will not be baking along during class, but will receive all of the recipes used during the demonstration. Each tuition covers one device. Please note, virtual classes are non-refundable.

Thursday, September 9
6 to 7:30 pm Eastern
3 to 4:30 pm Pacific

Looking for a summer fix to your baking addiction that is easy, useful and has short bake times during hot months? Join Richard Miscovich for an online interactive exploration of baked goods that help feed you and yours in a delicious and carefree way. We’ll make Kaiser rolls that work for breakfast, lunch, dinner and picnic. What is summer without graham crackers? We’ll make a whole grain version, sweetened entirely with honey. The gluten-free chickpea farinita is a perfect light snack that is a very quick bake and can be customized with multiple flavor profiles. Scones are an ideal savory baked good that can go from freezer to plate in 30 minutes on a sultry summer morning. And when you are hungry after a day at the beach or in the garden, assemble a fortifying Rustic Potato Pie. This class stresses method over recipe so you’ll be able to adapt these items for your own tastes. 


Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains.

Please note: This class requires a stand mixer and a digital scale.

Each tuition covers one device. Please note, virtual classes are non-refundable.

 

Friday, July 23 & Saturday, July 24

Friday, 3 to 7 pm Eastern, 12 to 4 pm Pacific

Saturday, 12 to 4 pm Eastern, 9 am to 1 pm Pacific

Interested in establishing some tasty family traditions this holiday season? Looking for special breads to give as impressive homemade gifts? Curious about the history behind some European celebration breads that have been enjoyed for centuries? Bake from your own kitchen with Richard Miscovich in this 4 hour virtual interactive class. You'll explore the yeasted dough process and techniques necessary to create German stollen, the classic holiday bread full of rum-soaked fruit and almond paste. You'll also make the French gingerbread, pain d’epice, another celebratory holiday bread. These two festive and delicious breads make great gifts and additions to your own holiday celebrations.

Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.

Saturday, December 10
12 to 4 pm Eastern
9 am to 1 pm Pacific 

It is summer and the perfect time to learn more about your wood-fired oven and how to use it to its greatest potential. Plus, aren’t you ready to have a party with your friends and family? 

Join Richard Miscovich for a Virtual Interactive Demo from the wood-fired oven at King Arthur Baking. We’ll explore the full range of temperatures your oven offers, the most efficient way to light a fire, different firing schedules and how thermal mass and insulation affect your baking and cooking environment. 

If you want to turn up the temperature on your wood-fired oven adventure or are contemplating building or buying an oven, this class will give useful tips, techniques, information and inspiration.

Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains.

Each tuition covers one device. Please note, virtual classes are non-refundable.

 

Saturday, August 7
1 to 4 pm Eastern, 10 am to 1 pm Pacific

Did you know you can flavor your Corn Masa? You can make corn masa at home and use it for making tortillas, tacos and quesadillas amongst many other dishes. But you can also choose the flavor you want your masa to be! We are excited to welcome back, Pati Jinich, a James Beard Award winning chef, cookbook author and PBS TV host. In this 90 minute interactive demonstration, Pati will show you how incredibly versatile masa can be. She'll walk you through the process of making a Guajillo & Tomato red masa to make tortillas for her Red Tacos with Queso Fresco and Piquin Salsa verde. Additionally, she will include how to make various kinds of corn masa, such as a green Jalapeño and Cilantro or a yellow Saffron and Chile de Arbol. Learn from Pati how to bring these delicious new dishes to your own table! 

Born and raised in Mexico City, Pati Jinich is the host of the 3x James Beard Award-winning and 4x Emmy nominated PBS television series “Pati’s Mexican Table” and the Gracie Award-winning PBS primetime docuseries “La Frontera with Pati Jinich.” Pati is a New York Times bestselling cookbook author. Her most recent book, “Treasures of the Mexican Table,” released November 2021, was named one of the best cookbooks of the year by The New York Times, The Washington Post, The San Francisco Chronicle, Glamour, Food & Wine, and others. Her previous two cookbooks are “Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking” and “Mexican Today: New and Rediscovered Recipes for the Contemporary Kitchen.” Additionally, she is resident chef at the Mexican Cultural Institute in Washington, D.C.  

Students will not be baking along during class, but will receive all of the recipes used during the demonstration. There will also be a recording of the class sent out on the day following the class session. Each tuition covers one device. Please note, virtual classes are non-refundable.

Thursday, October 6
6 to 7:30 pm Eastern
3 to 4:30 pm Pacific

Looking for that complete meal in just a few hours? Andy and Jackie King of A&J King Bakery will show you how! Learn how to create a pie pastry that has both flake and tenderness and can be applicable to both savory and sweet. Andy shares with you an A&J King Bakery favorite, Grandma Monfet’s Pork Pie (or Tourtiere), a family recipe. Jackie will follow up with two fruit galettes utilizing early autumn apples in one and late summer peaches in the other. You choose which galette you’d like to make or if feeling really ambitious (or just hungry), do both! 

Andy King is a bakery owner, author, and former freelance food writer, having contributed to the Portland Phoenix, Downeast Magazine, and Bon Appetit. While attending New England Culinary Institute (Montpelier, VT) he met his to-be wife and partner, Jackie. Shortly after graduation, they went on to train 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.

Saturday, September 18
1 to 4 pm Eastern
10 am to 1 pm Pacific

We are delighted to have Gesine teaching with us virtually! Gesine Bullock Prado, who co-starred with Jeffrey Hamelman in our explosively popular Facebook series, Isolation Baking and most recently, a judge for Food Network’s Best Baker in America, will unravel the mystery behind this traditional Austrian pastry. She will dazzle you with her tips and tricks on stretching this elusive dough into something that is paper thin! 

Saturday, November 6
1 to 4 pm Eastern
10 am to 1 pm Pacific

Saturday, November 6
5 to 8 pm Eastern
2 to 5 pm Pacific

Looking for more possibilities with pumpkin? Learn how to make this show-stopping center piece with Gesine Bullock Prado. In this virtual interactive class, Gesine will guide you in creating tender pumpkin cake layers that come packed with flavors of cinnamon, clove, nutmeg and ginger. You’ll continue on to creating what may be your first stab at an ermine frosting (pumpkin flavored, of course). Its lovely and soft consistency (and did we say delicious?) is the perfect medium for marrying these pumpkin layers into a beautiful pumpkin-shaped cake! Please note: this class requires a stand mixer with paddle attachment.

Saturday, November 5
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

In this class, Lisa Ludwinski, owner of Sister Pie in Detroit, will guide you through making one of her favorite bakery treats: scones! Together, you'll learn how to make sweet scones and savory scones, using fresh produce and seasonal ingredients.

Lisa Ludwinski spent her childhood in Milford, Michigan making too-salty cookies and directing her neighbor friends in home movies. She studied Theatre Arts at Kalamazoo College before moving away to Brooklyn, NY to pursue dreams of directing. Naturally, the vibrant food culture of New York led to distraction that resulted in a low-budget cooking show called Funny Side Up that Lisa filmed in the many tiny apartment kitchens she inhabited over the course of her six-year stay. In 2012, she moved back to Michigan with dreams of opening a bakery with a big-hearted mission: make delicious food and treat your community (employees, neighbors, partners) well. Lisa launched Sister Pie out of her parent's Milford kitchen and began to build the business piece-by-piece, with the help of many supporters and a whole lot of dancing. She and a small crew of passionate women opened the doors to the Detroit pie shop in April 2015, and they've been hustling ever since. Lisa currently lives with her pup Ruby Thursday in the West Village of Detroit - an approximate six minute walk away from Sister Pie.

Sunday, October 17
1 to 3 pm Eastern
10 am to 12 pm Pacific

Join Richard Miscovich for a live interactive online baking class that covers several satisfying baked goods, and the techniques to make them for your table and community. This class is largely a bake along but you are welcome to just watch, too. (You will receive a recording of the class as well.)
Together, we’ll make a Whole Grain Sandwich Bread, Classic Pain au Levain 
Honey Rosemary Focaccia with Grapes, and Honey Sourdough Rye Cookies with Currants and Walnuts. 
If you started baking during the pandemic and want to improve your skills and repertoire, this class provides an excellent introduction to fundamentals and hands-on experiences from the safety of your own home. If you are a veteran home baker, you’ll be able to refine your skills, ask questions and bake some traditional and contemporary breads. 
Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains.

Please note: This class requires an active sourdough starter, and is taught using weight measurements. A scale is highly recommended. With your confirmation email, you will receive more course information, and an ingredient/equipment list. Recipes will be sent in a separate email at a later date.

Each tuition covers one device. Please note, virtual classes are non-refundable.

 

Friday, March 5 & Saturday, March 6

Friday, 3 to 7 pm Eastern, 12 to 4 pm Pacific

Saturday, 12 to 4 pm Eastern, 9 am to 1 pm Pacific

 

Friday, March 19 & Saturday, March 20

Friday, 3 to 7 pm Eastern, 12 to 4 pm Pacific

Saturday, 12 to 4 pm Eastern, 9 am to 1 pm Pacific

Join our two-day online braiding odyssey with master challah baker and artist Cheryl Holbert as she shares her best techniques for creating exceptionally beautiful, delicious and professional-looking challah! We’ll cover the entire process from mixing and braiding to seed embellishments and fillings, plus Cheryl’s NEW Round Crown Challah design in time for the fall Jewish holidays. Students will receive a list of ingredients, tools and recipes, as well as a recording of the class. All levels welcome.

Each tuition covers one device. Please note, virtual classes are non-refundable.

 

Thursday, August 19 & Friday August 20

Thursday, 4 to 7 pm Eastern, 1 to 4 pm Pacific

Friday, 1 to 4 pm Eastern, 10 am to 1 pm Pacific

 

Spend the afternoon with Tunde, as she guides you through several decorating techniques and breath-takingly beautiful cookies and holiday decorations. Although edible, you won’t want to eat them! Prior to class, bake your favorite cut-out cookie recipe either sugar or gingerbread. Tunde prefers a Honey Gingerbread recipe which is provided in the recipe booklet. Be sure to follow directions for refrigerating the Honey Gingerbread dough overnight. Come prepared with cookies close to the recommendations in size and shape. Techniques such as airbrushing, flooding and using a tinted egg-wash, which is an ancient method for creating a base color on a baked cookie, will set the stage. Together, students will make a traditional egg white royal icing and practice intricate and incredibly detailed piping designs before moving to the actual cookies. Tunde does a masterful job breaking it down step by step! You’ll see that these cookies are not just for eating but can be used as ornaments, candle holders and holiday table centerpieces!

Tunde Dugantsi is a Hungarian gingerbread artist and cookie decorating instructor living in the United States. Gingerbread is an ancient tradition that is still flourishing in many European countries. Tunde combines the old traditions of her native country with modern techniques to create beautiful edible art pieces. She shares her art in her cookie decorating books, Youtube videos, live and online classes and her Saveur Blog Award Finalist blog. She lives in Bowling Green, Kentucky with her husband and three children.

Saturday, December 3
12 to 4 pm Eastern
9 am to 1 pm Pacific

Sunday, December 4 - POSTPONED to December 11
12 to 4 pm Eastern
9 am to 1 pm Pacific

Karen Ogrinc will walk you through the history and importance of these incredible flatbreads from Lebanon. Mana’ish (plural for man’oushe) are flatbreads that are eaten at every meal, come in different shapes and sizes and can even have a pocket! She will guide you through different shaping techniques and then you will choose from both sweet and savory toppings and fillings to finish them. You’ll be overwhelmed with how versatile flavorful and quickly these flatbreads can be made. They are the perfect accompaniment to any meal.  

Karen Ogrinc has over 30 years experience in the culinary world.  She started her culinary career at The Loretta Paganini School of Cooking in Chesterland, Ohio, and quickly realized her love of cooking, baking, and teaching.  Karen initially trained as a Speech Language Pathologist and worked with adults and children with special needs.  She opened her baking and cooking from home business in 2003 and supplied local New Hampshire coffee shops and farmer's markets.  In 2010, she joined the staff at King Arthur Baking Education Center where she led countless in person and virtual classes over the next 10 years.  She loves the opportunity to bring together her Lebanese heritage and Middle Eastern hospitality to the classroom.  She brings her experience as a teacher and baker to the classroom with exceptional technique, explanation, and guidance during the classes.  

Saturday, January 22
1 to 4 pm Eastern
10 am to 1 pm Pacific

Saturday, February 12
1 to 4 pm Eastern
10 am to 1 pm Pacific

Whiskey and sweet potato is the ultimate classic soul warming combination. Join Pastry Chef, Lasheeda Perry, in creating these macarons that are unforgettably delicious! She'll guide you through the creation of these ethereal almond cookie bases using the Swiss technique. You'll continue on in making a traditional sweet potato pie filling using a very unique whiskey. Let her tell you all about it! Essentially, it’s a boozy sweet potato pie macaron. Cheers to that! Note: Booze is optional!

Lasheeda Perry is a pastry chef and the owner of Queen of Flavor LLC, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert for a special event. 
A creative force in the kitchen, from 2008 to 2013 and from 2016 to 2020, Lasheeda devoted her talents to many of Four Seasons Hotels and Resorts best performing high-profile culinary teams — in Dallas, Philadelphia, Baltimore, Palo Alto, and Hawaii — while working her way up through the kitchen ranks.  In 2013, Perry served as Executive Pastry Chef for Bon Appétit Management Company, overseeing a team that produced more than 3,000 desserts daily.
Lasheeda has received numerous awards and accolades during her career. In 2012, she won season two of Food Network Sweet Genius, landed on Philadelphia food critic Craig LaBan's coveted Four-Bell Finest list. In 2018, she was a finalist on Food Network Best Baker in America, Season 2 where she was crowned the “Queen of Flavor”.  In 2019, she started teaching fun-filled pastry classes on Food Network Kitchen App.  Last year, Lasheeda was a featured guest on the Netflix animated series, Ada Twist.  To finish off 2021, Lasheeda appeared on Food Network Beat Bobby Flay.
Currently she is based in Long Beach, where she hosts virtual baking experiences, pop-ups, and occasionally travels the world as a guest chef.  When not surpassing expectations in the kitchen, Lasheeda can be found listening to her favorite songs, grilling whole fish, exploring SoCal, and spending time with her family and friends. Read more about Lasheeda here.

Please note that a stand mixer with a whisk attachment is required for this class, and a food processor is highly recommended.

Saturday, February 26
1 to 4 pm Eastern
10 am to 1 pm Pacific

Baking with sprouted grains has taken root in America! Join Richard Miscovich and learn to bake healthy and delicious baked goods with sprouted grains and sprouted grain flour. In addition to exploring the sprouting process and conducting bake tests to compare sprouted and unsprouted flours, we will bake a 100% sprouted wheat hearth bread, a whey based hearth bread and Sprouted Wheat Pain de Mie. We’ll also discuss culinary uses of sprouted grain and taste rejuvelac, a refreshing and enzymatically active beverage.

Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country.  Richard is a BBGA Certified Bread Baker and served two terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains. 

Saturday lunch included.

Friday, October 7 & Saturday, October 8
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

It’s important to have breads in your repertoire that are feasible, delicious and versatile. 
Join Richard Miscovich for an in-person baking class that covers yeasted and naturally leavened baked goods and the techniques to make them for your table and community. 
Together, we’ll make a Whole Grain Sandwich Bread, Classic Pain au Levain Sourdough,
Honey Rosemary Focaccia with Grapes, and Honey Sourdough Rye Cookies with Currants and Walnuts. 
If you started baking during the pandemic and want to improve your skills and repertoire, this class provides an excellent introduction to fundamentals and hands-on experiences. If you are a veteran home baker, you’ll refine your skills and further explore traditional and contemporary breads. Saturday lunch provided.

Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains.

Friday, April 8 & Saturday, April 9
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

Last year, Lasheeda was featured on Beat Bobby Flay, and that she did!  Join us as Lasheeda demonstrates a unique twist on the winning lemon meringue pie by teaching the students classic French cream puffs that are filled with a tangy buttery lemon curd, and then dipped in a beautiful blueberry Swiss meringue!  

Lasheeda Perry is a pastry chef and the owner of Queen of Flavor LLC, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert for a special event.

A creative force in the kitchen, from 2008 to 2013 and from 2016 to 2020, Lasheeda devoted her talents to many of the Four Seasons Hotels and Resorts best performing high-profile culinary teams — in Dallas, Philadelphia, Baltimore, Palo Alto, and Hawaii — while working her way up through the kitchen ranks.  In 2013, Perry served as Executive Pastry Chef for Bon Appétit Management Company, overseeing a team that produced more than 3,000 desserts daily.

Lasheeda has received numerous awards and accolades during her career. In 2012, she won season two of Food Network Sweet Genius, landed on Philadelphia food critic Craig LaBan's coveted Four-Bell Finest list. In 2018, she was a finalist on Food Network Best Baker in America, Season 2 where she was crowned the “Queen of Flavor”. Read more about Lasheeda here.

All tuition generated from this class will be donated to Detroit Food Academy. Detroit Food Academy is a King Arthur Baking non-profit partner that inspires young Detroiters (ages 10-24) through culinary arts and food entrepreneurship programs. Thank you for helping to make a difference in kids’ lives through the magic of spending time in the kitchen! 

Each tuition covers one device. This class is a demonstration, rather than a bake-along.  Please note, virtual classes are non-refundable.

Wednesday, April 6
6 to 7 pm Eastern
3 to 4 pm Pacific

This much-loved, crunchy, creamy, sweet pastry hails from the Middle East and Greece. It looks impressive when served to your guests or family yet is surprisingly easy to make. Each country has its own version with different fillings and syrups.  In this class, Karen Ogrinc will lead us through making the string like kadaifi dough from scratch.  We will use the dough to make 6 mini Lebanese knafeh and 6 mini savory, vegetable-egg bites.  We’ll discuss how you might use this wonderfully versatile dough to make other pastries as well.  
Please note: This class requires a digital scale.

Karen Ogrinc has over 30 years experience in the culinary world.  She started her culinary career at The Loretta Paganini School of Cooking in Chesterland, Ohio, and quickly realized her love of cooking, baking, and teaching.  Karen initially trained as a Speech Language Pathologist and worked with adults and children with special needs.  She opened her baking and cooking from home business in 2003 and supplied local New Hampshire coffee shops and farmer's markets.  In 2010, she joined the staff at King Arthur Baking Education Center where she led countless in person and virtual classes over the next 10 years.  She loves the opportunity to bring together her Lebanese heritage and Middle Eastern hospitality to the classroom.  She brings her experience as a teacher and baker to the classroom with exceptional technique, explanation, and guidance during the classes.

Each tuition covers one device.  Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction. Please note, virtual classes are non-refundable.

Saturday, October 15
1 to 3 pm Eastern
10 am to 12 pm Pacific

In celebration of Earth Day, join Heike Meyer, as she takes a deep dive into plant-based baking! As you bake along, she’ll explain in depth how baking with whole foods can bring on so many new possibilities. You’ll experience different preparations for ingredients and techniques as well as flavors, textures and presentations. Heike’s Summer Fruit with Tofu Cheesecake, Carrot Cake with optional Marzipan and Coconut Crème finishes and Chocolate Nougat Bar recipes will most definitely become your go-to’s. This interactive bake along is open to all bakers no matter what level of experience or knowledge. If you thought you couldn’t enjoy baked goods due to a plant-based lifestyle, you are mistaken! 

Please note: This class requires a digital scale, and a food processor or blender. This class uses a lot of nuts to bring flavor, texture and creaminess to the pastries, and is not well suited to be adapted to be nut-free.

Heike was born in Berlin, Germany and learned the craft of baking at Weichard Brot, Berlin's oldest biodynamic bakery. She studied at the German National Baking Academy in Weinheim, Germany and has since worked alongside many craft bakers in Europe and North America. She and her husband moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen, a school focused on natural baking and food education. She is teaching about sourdough baking in her micro-bakery in Vermont, and all over North America and Europe. Her passion is to travel and study the rich traditions of sourdough and bread baking around the world.

Saturday, April 23
1 to 4 pm Eastern
10 am to 1 pm Pacific

Fans and fans-to-be, allow this 1 hour baking demonstration to bridge the gap between seasons 2021 and 2022 of the ever-popular show, The Great British Bake Off. King Arthur Baking proudly presents Crystelle Pereira, one of the show’s most favored finalists from season 2021. The show’s 2021 season may be in the past, but Crystelle’s love for baking and baking from the heart continues. Join Crystelle as she whirls us through the process of making a classic teatime biscuit called Viennese Whirls – the combination of buttery, crumbly biscuits with buttercream and jam, only with a few twists. Crystelle couldn’t help but reinvent and revamp this classic, taking flavors from the more American classic: the Key Lime Pie. Soft, pillowy Swiss meringue, paired with tangy, fresh lime curd, and the buttery biscuit with added texture and flavor from poppy seeds and lime zest, takes this sandwich biscuit to the next level! The combination of sweet and tangy flavors makes the biscuit not sickly sweet, and dangerously moreish. In this 1 hour baking demonstration, Crystelle will show how to make three very important and often tricky components: swiss meringue, lime curd, and a piped biscuit. It won’t be long before you make them too, we promise!

Crystelle Pereira is a 26-year old quick-witted cook and baker from London. Born in North London to Kenyan born, Portuguese-Goan parents, Crystelle loves sharing both her Portuguese-Goans recipes, but also recipes packed full of flavours from around the world. She stole the hearts of the nation in the Great British Bake Off (Channel 4 and Netflix USA, 2021), where she reached the final. 
In December 2021, Vanity Fair named Crystelle as one of their Top Performances of 2021 alongside a whole host of Hollywood stars.
Crystelle has a loyal following of predominantly UK and US audiences. Her short-form Reels and TikToks amass hundreds of thousands of views.
Crystelle speaks four languages and spent the past few years working in a top finance firm.

Each tuition covers one device. This class is a demonstration, rather than a bake-along. Please note, virtual classes are non-refundable.

Saturday, April 30
12 to 1 pm Eastern
9 to 10 am Pacific
5 to 6 pm GMT

In this class we want to highlight the deliciousness, the beauty, and the simplicity of plant-based baking without the use of hard-to-get ingredients or additives. That’s why we chose two recipes that are familiar in their original form but even more delicious in their plant-based variation. And they are easy to make whether you are an experienced baker or a total beginner. You should be able to get most ingredients in a regular supermarket (look in the “natural” or “organic foods” section). For some ingredients, visit your local food coop, organic food market, Asian supermarket, or just order online. During the class we will talk about the choice of ingredients, general tools and techniques for plant-based baking (e.g., replacing eggs with chia or flax seeds) and discuss adaptations for gluten-free and allergy-friendly baking. 

Heike was born in Berlin, Germany and learned the craft of baking at Weichard Brot, Berlin's oldest biodynamic bakery. She studied at the German National Baking Academy in Weinheim, Germany and has since worked alongside many craft bakers in Europe and North America. She and her husband moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen, a school focused on natural baking and food education. She is teaching about sourdough baking in her micro-bakery in Vermont, and all over North America and Europe. Her passion is to travel and study the rich traditions of sourdough and bread baking around the world.

Saturday, February 11
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Join world renowned pastry chef En-Ming Hsu as she shares some of her favorite Macaron recipes and fillings from our newly released Baking School Cookbook. En-Ming will demonstrate how to be successful when making both French Macarons and Italian Macarons. You’ll leave understanding the importance of meticulous ingredient selection and preparation by creating both kinds and in addition, several fillings. And prepare yourself to be wowed by how versatile these incredibly popular and decadent cookies really are by working with a variety of holiday-themed flavors and finishes. You’ll experience such flavors as chocolate, peppermint, ginger, cinnamon and citrus to name a few! This class is perfect timing for gift-giving!

World-renowned pastry chef En-Ming Hsu’s accomplishments are as numerous as they are impressive. A graduate of Skidmore College and the Culinary Institute of America, En-Ming’s career began in the kitchens of the famed Lespinasse restaurant in New York City’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of numerous competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions.

Lunch included.

Saturday, December 3
9 am to 5 pm

Some traditions are never meant to be broken. Gesine Bullock Prado has been baking with us on or around Mother’s Day for many years now and this year is no exception. Join Gesine for a 2 day celebration of May Cakes. On Friday evening she’ll pull out all the stops while she takes us to the world of luscious cake. She’ll come prepared with a fully assembled piece of art and then in just 2 hours, demonstrate how it’s done. 

Then on Saturday, come witness her joyful teaching style and techniques as you and she magically create bouncy sponge layers flavored with tangy lemon and a hint of thyme. Swiss meringue buttercream spiked with citrus and paired with a seasonal berry jam completes this towering success. And naturally, Gesine will finish this masterpiece in some artful and creative way. As many of you already know, Gesine never disappoints. 

Gesine Bullock-Prado is a baker, and author of My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time. Born in Washington, D.C., Bullock-Prado spent her early years in Germany and Austria. She moved back to the United States at the age of 5 and grew up in Arlington, Virginia. After serving as head of her celebrity sister's production company, Bullock-Prado turned her hobby of baking into a new life in Montpelier, Vermont, where she opened Gesine Confectionary. Her confections have been featured on Food Network's Road Tasted with the Neelys, and in such publications as InStyle, People, Vermont Life, and Boston Common.

Friday, May 6 Demonstration
5 to 7 pm, $45

Saturday, May 7 Hands-on Class
9 am to 1 pm, $195

Both classes, $210

Some traditions are never meant to be broken. Gesine Bullock Prado has been baking with us on or around Mother’s Day for many years now and this year is no exception. Join Gesine for a 2 day celebration of May Cakes. On Friday evening she’ll pull out all the stops while she takes us to the world of luscious cake. She’ll come prepared with a fully assembled piece of art and then in just 2 hours, demonstrate how it’s done. 

Then on Saturday, come witness her joyful teaching style and techniques as you and she magically create bouncy sponge layers flavored with tangy lemon and a hint of thyme. Swiss meringue buttercream spiked with citrus and paired with a seasonal berry jam completes this towering success. And naturally, Gesine will finish this masterpiece in some artful and creative way. As many of you already know, Gesine never disappoints. 

Gesine Bullock-Prado is a baker, and author of My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time. Born in Washington, D.C., Bullock-Prado spent her early years in Germany and Austria. She moved back to the United States at the age of 5 and grew up in Arlington, Virginia. After serving as head of her celebrity sister's production company, Bullock-Prado turned her hobby of baking into a new life in Montpelier, Vermont, where she opened Gesine Confectionary. Her confections have been featured on Food Network's Road Tasted with the Neelys, and in such publications as InStyle, People, Vermont Life, and Boston Common.
Friday, May 6 Demonstration
5 to 7 pm, $45

Saturday, May 7 Hands-On Class
9 am to 1 pm, $195

Both classes, $210

 

Join bestselling cookbook author Erin Jeanne McDowell for a 2 day dive into her all-time favorite subject: how to perfect your pies. In this course, Erin will show you how to make three types of versatile pastry doughs for pies: a simple Cookie Dough Crust, a classic Pate Brisee, and her signature Flaky All Buttah Pie Dough. Students will learn how to line, decorate, and par/pre bake their dough to make their best crusts yet. After mastering pie crust, learn about the different types of pie fillings: fruit, custard, and cold set. The crusts will be transformed to create Apple Pie, Creamy Lemon Custard Pie, and Peanut Butter Cream Pie. Perfect your pie skills with this inclusive class!

Erin Jeanne McDowell is a cookbook author, recipe developer, and food stylist with a specialized focus in baking. A teacher at heart, Erin loves to share the whys behind baking so everyone can find more joy in the kitchen. Her recipes have appeared in The New York Times, The Washington Post, Food Network, and Food52, where she hosts the digital series Bake It Up a Notch twice each month. Her books: The Fearless Baker (2017), The Book on Pie (2020) and Savory Baking,  share delicious recipes, detailed method, and - Erin's favorite - tons of creative ideas for making recipes your own. 

Saturday lunch included

Friday, May 13 & Saturday, May 14
Friday, 4 to 7 pm
Saturday, 9 am to 3 pm

 

Join us in welcoming Matthew James Duffy! An expert in all things sourdough, Matthew will show you how simple it is to incorporate sourdough baking into your everyday breads. In just 2 days, you will gain a better understanding of some commercial bakery techniques and be able to apply them to your sourdough baking at home. In this class he’ll cover a range of sourdough products such as Focaccia, Turkish Pide and Pain de compagne to name a few. Matthew, with his knowledge and teaching experience, will undoubtedly inspire both the beginner and the more advanced sourdough enthusiast! 

Chef and bread fanatic Matthew James Duffy exploded on the sourdough scene with over 215K social media followers.  After fifteen years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College with online courses and consulting. Sourdough has taken Matthew to Freiburg, to work alongside a German master baker at Bäckerei Pfeifle and to King Arthur Flour to work with bread master Jeffrey Hamelman.  San Francisco’s San Francisco Baking Institute and Chicago’s French Pastry School also made the list.  Special mention goes to a recent experience attending the Coupe du Monde De La

Saturday lunch included.

Friday, August 12 & Saturday, August 13
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

Join our two-day online braiding odyssey with master challah baker and artist Cheryl Holbert as she shares her best techniques for creating exceptionally beautiful, delicious and professional-looking challah! We’ll cover the entire process from mixing and braiding to seed embellishments and fillings, plus Cheryl’s NEW Round Crown Challah design in time for the fall Jewish holidays. Students will receive a list of ingredients, tools and recipes, as well as a recording of the class. All levels welcome.

Cheryl Holbert is a professional baker and teacher who integrates her love of bread making with techniques and elements from her artistry and skill as a tapestry weaver. Her challah designs have received acclaim at the Fete du Pain in Paris, won the Tiptree World Bread Awards USA Showstopper and been featured in numerous online and print publications including the Boston Globe and Good Morning America. Cheryl was named one of the Top Ten Bread Bakers in North America by Dessert Professional Magazine and creates an international array of artisan breads for her local New Hampshire community. A passionate and supportive teacher, she offers bread making classes online, as well as on site at her cottage business Nomad Bakery in Derry, NH. Cheryl also travels for private teaching engagements and offers workshops for community groups, in addition to being a guest instructor for the King Arthur Baking School in Norwich, VT.

Thursday, August 18 & Friday, August 19
Thursday, 4 to 7 pm Eastern, 1 to 4 pm Pacific
Friday, 1 to 4 pm Eastern, 10 am to 1 pm Pacific

Please join us in celebrating our new cookbook, The King Arthur Baking School: Lessons and Recipes for Every Baker, available October 11!
 
Join baking superstars Jeffrey and Gesine from The Isolation Baking Show in this free interactive demo! While most of us were holed up in our homes two years ago, this dynamic duo teamed up each week to keep the joy of baking alive and well. Not only did they share their depth of baking knowledge on topics spanning from brioche to pavlova, but also their good humor helped many of us through a difficult time. Jeffrey and Gesine are coming together again in this live interactive demo to share their contributions to our new cookbook. Sit back while Jeffrey unfolds the mystery behind creating the perfect baguette while emphasizing time as an ingredient in making excellent bread. Gesine will honor the French patron saint of bakers and pastry chefs as she leads us through creating her favorite dessert, Gateau Saint Honoré.

 

Saturday, October 22
3:30 to 5 pm Eastern
12:30 to 2 pm Pacific

Proceeds from this class will go directly to The Family Place. 

The Family Place delivers comprehensive programs designed to strengthen positive relationships, teach essential skills and promote enduring healthy growth for families with young children in the Upper Valley and surrounding communities.

Gingerbread houses contain all the elements of a fun family activity for every age! This holiday season, join King Arthur’s lead Pastry Chef, Kristen Fenn, in this 90 minute baking demonstration on gingerbread house making. She’ll take you through the design, the bake and the construction using royal icing and numerous decorative ideas for finishes from candy accents to beautiful scenic compositions. 

Kristen Fenn has been baking at King Arthur since 2007 and has been the Lead Pastry Chef since 2022. After getting a taste of baking in a culinary arts program in high school and placing first in New Hampshire and then competing nationally in the Vocational Industrial Clubs of America baking competition, she spent time in the pastry and dessert ends of restaurants, and trained under many talented chefs. She co-owned a bakery for several years before finding her place at King Arthur Baking Company.

Students will not be baking along during class, but will receive all of the recipes used during the demonstration. There will also be a recording of the class sent out on the day following the class session. Each tuition covers one device. Please note, virtual classes are non-refundable.

Turn your pie skills to the savory side! Learn a versatile, basic flaky pie crust - but also how to create several non-traditional crusts that are as easy as they are delicious! Turn leftover grains into a crispy crunchy wonder with the Spicy Eggplant Pie, and transform corn tortilla dough into a simple press-in crust with the Tamale Pie. Master a variety of savory fillings - like the Stuffed Pepper Pielets - and discover different ways to shape your pies - from simple freeform Broccoli Rabe Galettes to beautifully crimped bakes. We'll also provide make ahead tips, and advice for storing and refreshing your baked goods.

Erin Jeanne McDowell is a cookbook author, recipe developer, and food stylist with a specialized focus in baking. A teacher at heart, Erin loves to share the whys behind baking so everyone can find more joy in the kitchen. Her recipes have appeared in The New York Times, The Washington Post, Food Network, and Food52, where she hosts the digital series Bake It Up a Notch twice each month. Her books: The Fearless Baker (2017), The Book on Pie (2020) and Savory Baking,  share delicious recipes, detailed method, and - Erin's favorite - tons of creative ideas for making recipes your own. 

Saturday lunch included

Friday, March 10 & Saturday, March 11
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

Join us in celebrating Gesine’s latest book release, My Vermont Table. Friday evening’s demo will feature Yeast-Raised Donuts and Sugar on Snow. Gesine will be demonstrating how there’s nothing more simple and satisfying than a yeast-raised doughnut fresh from the fryer enjoyed plain or finished with all the frills. The bonus recipe for this evening is Sugar On Snow! In Saturday’s hands-on session, you’ll make quite possibly your first Marlborough Pie. Gesine will explain its relevance in New England’s rich pie history as you create a pie that’s packed with apples baked in custard that is lightly sweetened with maple syrup and spiked with dry sherry. It’ll be a sensory overload fun-filled couple of days with Gesine as she shares some of her favorite Vermont inspired recipes.

Gesine Bullock-Prado is a baker, and author of My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time. Born in Washington, D.C., Bullock-Prado spent her early years in Germany and Austria. She moved back to the United States at the age of 5 and grew up in Arlington, Virginia. After serving as head of her celebrity sister's production company, Bullock-Prado turned her hobby of baking into a new life in Montpelier, Vermont, where she opened Gesine Confectionary. Her confections have been featured on Food Network's Road Tasted with the Neelys, and in such publications as InStyle, People, Vermont Life, and Boston Common.

Friday, May 12 Demonstration
5 to 7 pm, $45

Saturday, May 13 Hands-on Class
9 am to 1 pm, $195

Both classes, $210

Join us in celebrating Gesine’s latest book release, My Vermont Table. Friday evening’s demo will feature Yeast-Raised Donuts and Sugar on Snow. Gesine will be demonstrating how there’s nothing more simple and satisfying than a yeast-raised doughnut fresh from the fryer enjoyed plain or finished with all the frills. The bonus recipe for this evening is Sugar On Snow! In Saturday’s hands-on session, you’ll make quite possibly your first Marlborough Pie. Gesine will explain its relevance in New England’s rich pie history as you create a pie that’s packed with apples baked in custard that is lightly sweetened with maple syrup and spiked with dry sherry. It’ll be a sensory overload fun-filled couple of days with Gesine as she shares some of her favorite Vermont inspired recipes.

Gesine Bullock-Prado is a baker, and author of My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time. Born in Washington, D.C., Bullock-Prado spent her early years in Germany and Austria. She moved back to the United States at the age of 5 and grew up in Arlington, Virginia. After serving as head of her celebrity sister's production company, Bullock-Prado turned her hobby of baking into a new life in Montpelier, Vermont, where she opened Gesine Confectionary. Her confections have been featured on Food Network's Road Tasted with the Neelys, and in such publications as InStyle, People, Vermont Life, and Boston Common.

Friday, May 12 Demonstration
5 to 7 pm, $45

Saturday, May 13 Hands-On Class
9 am to 1 pm, $195

Both classes, $210

Join award-winning Boston Pastry Chef Hana Quon (Cafe Madeleine) as she shares her favorite Italian pastries and memories from travels. In this class, you will learn how to make Roman Maritozzi and Tuscan Bomboloni, two of the most iconic Italian buns. Made fresh to order, Maritozzi is a split brioche overflowing with whipped cream that is a staple in any cafe in Rome alongside an espresso. The aptly-named Bomboloni is a fried yeasted doughnut in the shape of a ‘bomb’ filled with custard cream. Both buns are delicious in their classic form but in this class, you’ll learn how to add a creative and modern flair using New England’s fresh summer produce to take them to the next level. You’ll experience flavors such as lemon curd with blueberries, fresh strawberries with matcha cream, and much much more! You’ll also learn how to cut a variety of seasonal fruit as decor and leave with a beautiful box of your homemade buns to share with friends and family.

Hana Quon is the pastry chef of Café Madeleine, an award-winning artisanal French pâtisserie in the South End of Boston. After earning dual degrees in English literature and Linguistics from the University of Maryland, she made the leap to switch careers to the pastry arts. She mastered her extensive French pastry technique under the mentorship of Chef Frédéric Robert, a James Beard Award winner and former partner to famed restaurateur Alain Ducasse, as well as studying in France under MOF Jean-Michel Perruchon in Paris and Sébastien Bouillet in Lyon, France.  

Saturday lunch included

Friday, July 7 to 8
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

Join pastry chef Wilhelm Wanders in creating this impressive tart! Its inspiration comes from the campfire favorite, S'mores. Wilhelm found a way to enjoy the flavors of a S'more but with a bit more sophistication. He’ll be featuring each component in stand-alone recipes: Graham Crackers, Cinnamon Truffles and Marshmallows. Learn different techniques from creating a crumbly tart shell to emulsifying ganache and tempering chocolate. In addition to this striking tart, come prepared to leave with several irresistible treats.

Saturday, July 15
1 to 5 pm

Lasheeda Perry, finalist of the Food Network’s “Best Baker in America,” will show us how to have fun with this newest trend in cake decorating. Terrazzo Tile cakes are designed to look like Italian Terrazzo, a mosaic of colored marble or granite chips embedded in concrete. Learn how to create a similar effect (but edible!) using this exciting decorating technique and create a towering show-stopper accented with colorful buttercream tiles. Lasheeda, the Queen of Flavor, is known world-wide for delivering both flavorful and beautifully executed pastries and cakes. Join us in this two-day class to bake lofty layers of matcha chiffon, make a fruity ganache and tropical curd, blend uniquely flavored buttercreams, and build your cake masterpiece.

Lasheeda Perry is a pastry chef and the owner of Queen of Flavor LLC, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert for a special event.

A creative force in the kitchen, from 2008 to 2013 and from 2016 to 2020, Lasheeda devoted her talents to many of the Four Seasons Hotels and Resorts best performing high-profile culinary teams — in Dallas, Philadelphia, Baltimore, Palo Alto, and Hawaii — while working her way up through the kitchen ranks.  In 2013, Perry served as Executive Pastry Chef for Bon Appétit Management Company, overseeing a team that produced more than 3,000 desserts daily.

Lasheeda has received numerous awards and accolades during her career. In 2012, she won season two of Food Network Sweet Genius, landed on Philadelphia food critic Craig LaBan's coveted Four-Bell Finest list. In 2018, she was a finalist on Food Network Best Baker in America, Season 2 where she was crowned the “Queen of Flavor”. Read more about Lasheeda here.

Light refreshments will be provided on Saturday

Friday, August 11 & Saturday, August 12
Friday, 3 to 7 pm
Saturday, 9 am to 2 pm

Join Ciril Hitz, an acclaimed professional baker native to Switzerland, and roll up your sleeves and roll out some dough. In this 2-day in-depth class on Viennoiserie, you’ll learn the fundamentals of lamination, an advanced baking technique where alternating layers of yeasted dough and butter are the key to pastries that are both crispy and flaky. The classic croissant, whole wheat croissant, and sweet and savory Danish will be created from start to finish in class. Ciril will also engage you in the mysteries of enriched doughs. Gilbassier, a classic from southern France, and Rum Raisin Brioche are both exciting to make and delicious to eat. 

Ciril Hitz received a fine arts degree from the Rhode Island School of Design and completed a three-year apprenticeship as a pastry chef/chocolatier in his native Switzerland. He competed in the 2004 National Bread and Pastry Team Championship, where his team won first place overall and he won individual awards for Best Bread Showpiece, Best Bread Degustation, and Best Viennoiserie Degustation. He was the Artistic Design member of Bread Bakers Guild Team USA 2002, which won the silver medal at the Coupe du Monde de la Boulangerie. He has taught at the International Baking and Pastry Institute at Johnson
& Wales University in Providence, Rhode Island, since 1997. In addition, he conducts workshops from his own Made by Ciril LLC facility, and is a frequent guest instructor/expert at other international and national culinary schools and events.

Lunch provided both days.

Saturday to Sunday, August 5 to 6
9 am to 5 pm, daily

In this 2-day class, Gesine will honor the French patron saint of bakers and pastry chefs in by creating her favorite dessert, Gateau Saint Honoré. You’ll learn multiple the techniques essential to such as inverse puff pastry, pate a choux, pastry cream, and caramel. You’ll be amazed how Gesine modernizes each element both with different flavors and in its final presentation.

Gesine Bullock-Prado is a baker, and author of My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time. Born in Washington, D.C., Bullock-Prado spent her early years in Germany and Austria. She moved back to the United States at the age of 5 and grew up in Arlington, Virginia. After serving as head of her celebrity sister's production company, Bullock-Prado turned her hobby of baking into a new life in Montpelier, Vermont, where she opened Gesine Confectionary. Her confections have been featured on Food Network's Road Tasted with the Neelys, and in such publications as InStyle, People, Vermont Life, and Boston Common.

Saturday lunch included

Friday, November 10 & Saturday, November 11
Friday, 4 to 7 pm
Saturday, 9 am to 3 pm

Whether you grew up with Stollen or are completely new to this holiday delicacy, join Heike Meyer as she takes a comprehensive dive into techniques, ingredients and its rich history.

In this class, you’ll tackle an authentic recipe from Dresden, the German town from where the famous Dresdner Stollen hails. Also from this rich, buttery dough studded with soaked dried fruits, you’ll make popular variations: Marzipan Stollen and Stollen Confections! To introduce you to some of the lesser-known varieties, Heike will conclude the class with a tasting. Come discover exactly why Stollen is one of the world’s most-storied and best-loved holiday breads world-wide. 

Heike was born in Berlin, Germany and learned the craft of baking at Weichard Brot, Berlin's oldest biodynamic bakery. She studied at the German National Baking Academy in Weinheim, Germany and has since worked alongside many craft bakers in Europe and North America. She and her husband moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen, a school focused on natural baking and food education. She is teaching about sourdough baking in her micro-bakery in Vermont, and all over North America and Europe. Her passion is to travel and study the rich traditions of sourdough and bread baking around the world.

Lunch included.

 Sunday, November 13
9 am to 3 pm

Join King Arthur Baking School’s own Lucas Diggle for an exploration of two holiday classics, quintessential German Stollen and the famed Galette des Rois (King Cake.) Students will participate in all aspects of stollen production and perfect their puff pastry skills while learning the fascinating history of these two celebratory staples. Come bake with us and take your holiday table to the next level!

Lucas Diggle has been baking professionally since 2002. Prior to joining the Baking School in 2021, he spent ten years in King Arthur’s production bakery. He is one of a small number of bakers certified by the Bread Baker’s Guild of America and was a member of the team that travelled to Paris in 2018 to represent the United States at the Fête du Pain.

Saturday lunch included

Friday, December 1 & Saturday, December 2
Friday, 2 to 6 pm
Saturday, 9 am to 3 pm

Join former Baking School Instructor Melanie Wanders as she shares her favorite cake recipes from our brand new and soon-to-be released Baking School Cookbook, available this October! We’ll start with the decadent, yet humble Sticky Toffee Pudding, then move on to the show-stopping elegant Opera Torte. You’ll learn the techniques to make these crave-worthy multi-component cakes at home along with make-ahead tips (so that there’s always room in your schedule for cake)!  Lunch provided.

Melanie Wanders has worked at King Arthur since 2011, focusing on developing and teaching the Baking School’s pastry curriculum for 10 years before moving to the test kitchen’s Research and Development team to continue her pursuit of product development and all things sweet. A graduate of the Culinary Institute of America, she interned at the famed Chez Panisse before heading ganache production at L.A. Burdick Chocolates. Along with her husband, Wilhelm (a guest instructor and pastry chef in the King Arthur Bakery), she worked in the family’s pastry shop and café in Germany before returning to the US to open Chocolaterie Wanders, an artisan chocolate shop and bakery in Virginia.

Saturday, October 29
9 am to 4 pm

Join Richard Miscovich for a special class based on his beautiful book, From the Wood-Fired Oven. Go beyond bread and pizza and start using the full range of temperatures your oven offers. Create inferno whiplash live fire cooking environments or gentle thermo-cradle infusion spas. Cooking in this way is satisfying, delicious and energy efficient. Who wants to bake beans in their home oven for 6 hours, even if it is only at 250°F? You have the heat why not use it?

Richard will use King Arthur’s wood-fired oven to guide students through Friday evening’s live fire cooking session which includes farinita (the crêpe-like Italian chickpea flour flatbread), pita, zataar flatbreads and ember roasted vegetables. In addition to enjoying the flames and wood-fired cuisine, we will talk about different firing options and how to prep the oven for Saturday’s day of cooking and baking.
On Saturday we will primarily bake with retained heat to make a hearty hearth bread, dry aged chicken, Kugula (Lithuanian Potato Casserole) and roasted vegetables for our own-wood-fired lunch. We’ll discuss thermodynamically appropriate items on the low end of the temperature range…like schmaltz, sprouted wheat power bars and beef jerky. Tools and accessories for cooking in these diverse temperature ranges will be on hand, as well as printed materials that illustrate the construction of different types of wood-fired ovens. Firing techniques will be demonstrated so you can learn how to quickly build an efficient fire. Saturday lunch included.

Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains.

Friday, March 18 & Saturday, March 19
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

France, Austria, Italy and Germany are places were some of our most popular pastries originate - but how were traditionally made, and how did they change over time? In this class we go back to the origins of many of the pastries we know and love today: Brioche, Cakes, and Biscuits have surprising roots, often coming from times when there was no commercial yeast available and bakers relied on natural fermentation. While working with original European recipes, we learn about the (almost forgotten) art of baking with natural starter cultures and how to apply them in today's pastry baking. At the same time we take a deep look at the fascinating history of natural pastry making and bake our way across the old world.

On day one we will talk about starter cultures and how to build, maintain and refresh them. We will also dive deeper into the alchemy of natural starter cultures and why baking with them requires care and attention. On the second day we will take a deeper look at some recipes and bake them together: Reviving an almost forgotten Brioche recipe from the Provence region, bringing in some winter hygge with a Cardamom Sourdough Roll, a sweet, buttery bread from Eastern Europe and exploring seasonal cakes with inspirations from Germany and beyond.

If you are interested in baking with natural starter cultures, converting your favorite recipes from commercial yeast to sourdough, or just love baking classic European pastries, this class is for you. It is best suited for intermediate to advanced home bakers who would like to broaden their knowledge about natural baking, or sourdough bread bakers who already have some understanding about baking with starter cultures and want to bring this to the next level with pastries.

Heike was born in Berlin, Germany and learned the craft of baking at Weichard Brot, Berlin's oldest biodynamic bakery. She studied at the German National Baking Academy in Weinheim, Germany and has since worked alongside many craft bakers in Europe and North America. She and her husband moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen, a school focused on natural baking and food education. She is teaching about sourdough baking in her micro-bakery in Vermont, and all over North America and Europe. Her passion is to travel and study the rich traditions of sourdough and bread baking around the world.

Friday, February 18 & Saturday, February 19
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

We are thrilled to welcome back Lisa Ludwinski! Lisa uses bold and unexpected flavor combinations that will surprise and delight.  In this two-day class you will be making recipes out of the Sister Pie cookbook. Pies will be dripping with late summer fruits such as Blueberry Plum Balsamic Pie and also Honey Lemon Meringue. But, there is more to Sister Pie than just pies. Her whimsical Rose Pistachio Shortbread finished with a rose petal icing will captivate. You’ll be exposed to amazing flavors and be taking a deep dive into pie pastry technique, par-baking and finishing touches, just in time for pie season!

Lisa Ludwinski spent her childhood in Milford, Michigan making too-salty cookies and directing her neighbor friends in home movies. She studied Theatre Arts at Kalamazoo College before moving away to Brooklyn, NY to pursue dreams of directing. Naturally, the vibrant food culture of New York led to distraction that resulted in a low-budget cooking show called Funny Side Up that Lisa filmed in the many tiny apartment kitchens she inhabited over the course of her six-year stay. In 2012, she moved back to Michigan with dreams of opening a bakery with a big-hearted mission: make delicious food and treat your community (employees, neighbors, partners) well. Lisa launched Sister Pie out of her parent's Milford kitchen and began to build the business piece-by-piece, with the help of many supporters and a whole lot of dancing. She and a small crew of passionate women opened the doors to the Detroit pie shop in April 2015, and they've been hustling ever since. Lisa currently lives with her pup Ruby Thursday in the West Village of Detroit - an approximate six minute walk away from Sister Pie. 

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

Saturday lunch included

Friday, September 9 & Saturday, September 10
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

 Interested in establishing some tasty family traditions this holiday season? Looking for special breads to give as impressive homemade gifts? Curious about the history behind some European celebration breads that have been enjoyed for centuries? Spend the weekend learning to bake four festive and delicious breads with artisan baker Richard Miscovich.

This hands-on class explores the yeasted dough process and techniques necessary to create German stollen and Italian pandolce, flavorful breads full of rum-soaked fruit, flower essences and almond paste. We’ll also make the less time-consuming French gingerbread, pain d’epice, and recreate a fond childhood memory of Polish Nut Roll with a version sweetened entirely with honey.

You’ll leave the class laden with the breads to give as gifts or as special additions to your own holiday celebrations.

Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country.  He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf. 

Saturday lunch included.

Friday, December 2 & Saturday, December 3
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

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

Friday, October 14 & Saturday, October 15
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

Jackie King is the co-founder of A&J King Artisan Bakers in Salem, MA, which has specialized in laminated doughs since opening in 2006. Kouign amann (“butter cake” in Breton) is a world-famous pastry known for its beautiful floral shape and distinctive texture. Dozens of sugar-coated layers caramelize in the oven to provide a crunchy exterior while its interior remains buttery soft and tender. Join Jackie as she takes you through the intricate lamination process to create this exquisite and distinctively French pastry.

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. Andy and Jackie 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.  

Lunch included

Saturday, September 23
9 am to 4 pm

"Enrichment” in bread baking usually implies the addition of fat—in the form of butter or oil—and eggs or milk, in order to give the breads a plush texture, a rich flavor and a resistance to staling. But there are other ways to achieve similar results in breads, often while using far less fat. In this class we will cover both classic enriched breads such as brioche & challah, along with those that use cooked starches to produce a comparable richness, including porridge breads, potato bread, and breads that use a tangzhong or flour scald. 

Andrew Janjigian is a writer, recipe developer, and baking instructor from Cambridge, MA. He writes for a variety of publications and venues, among them Cook’s Illustrated magazine (where he was a senior editor and resident breadhead for 11 years), Serious Eats, Epicurious, King Arthur Baking Company, and his own breaducational newsletter, Wordloaf.

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

Saturday lunch included

Friday, September 23 & Saturday, September 24
Friday, 4 to 7 pm
Saturday, 9 am to 4 pm

A touch of turmeric here and a bit of beet root there can create breads of spectacular hues using only natural food ingredients! Join Cheryl Holbert, a regular contributor to King Arthur Baking Company’s blog, for this two-day dive into a spectrum of stunning Challah possibilities. Cheryl shares her method for mixing, shaping and baking uniquely beautiful braids that are as artful as they are delicious. The class will include a tutorial in multi-strand braiding techniques and ideas about how to use color theory to produces works of original bread art. All levels welcome!

Cheryl Holbert is a professional baker and teacher who integrates her love of bread making with techniques and elements from her artistry and skill as a tapestry weaver. Her challah designs have received acclaim at the Fete du Pain in Paris, won the Tiptree World Bread Awards USA Showstopper and been featured in numerous online and print publications including the Boston Globe and Good Morning America. Cheryl was named one of the Top Ten Bread Bakers in North America by Dessert Professional Magazine and creates an international array of artisan breads for her local New Hampshire community. A passionate and supportive teacher, she offers bread making classes online, as well as on site at her cottage business Nomad Bakery in Derry, NH. Cheryl also travels for private teaching engagements and offers workshops for community groups, in addition to being a guest instructor for the King Arthur Baking School in Norwich, VT. Saturday lunch included.

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

Thursday, March 3 & Friday, March 4
Thursday 4 to 7 pm, Friday 9 am to 4 pm

Join master challah baker Cheryl Holbert as she shares her method for creating amazingly delicious and Beautiful Babka! We’ll start with her Grandmother’s Babka Recipe, an authentic version from her family’s native Poland, and then learn several other crowd-pleasing varieties such as Chocolate Babka and Cinnamon Babka in familiar and newly-inspired shapes. This two-day class will also include a new twist on this beloved bread tradition to be unveiled on Day 2! Open to bakers of all levels.

Cheryl Holbert is a professional baker and teacher who integrates her love of bread making with techniques and elements from her artistry and skill as a tapestry weaver. Her challah designs have received acclaim at the Fete du Pain in Paris, won the Tiptree World Bread Awards USA Showstopper and been featured in numerous online and print publications including the Boston Globe and Good Morning America. Cheryl was named one of the Top Ten Bread Bakers in North America by Dessert Professional Magazine and creates an international array of artisan breads for her local New Hampshire community. A passionate and supportive teacher, she offers bread making classes online, as well as on site at her cottage business Nomad Bakery in Derry, NH. Cheryl also travels for private teaching engagements and offers workshops for community groups, in addition to being a guest instructor for the King Arthur Baking School in Norwich, VT.

Friday lunch provided.

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

Thursday, December 8 & Friday, December 9
Thursday, 4 to 7 pm
Friday, 9 am to 4 pm