Wednesday, September 4, 4pm to Friday September 6, 3:30pm, 2024 

• We’re thrilled to be bringing back our beloved autumn event, the Bakers’ Harvest Conference! This year’s conference will feature guest instructors including Gesine Bullock-Prado, Lasheeda Perry, Andy King, Erin Jeanne McDowell, Cheryl Holbert, Richard Miscovich, Hana Quon, Randy GeorgeAndrew Heyn, Wilhem Wanders, and Carrie Brisson. Reserve your spot today, as we’ve limited registrations to offer participants more access to hands-on sessions. 
  
  All conference attendees will attend four unique classes (three hands-on and one demonstration). Conference begins on Wednesday evening with a welcome reception.  
  
  Classes take place on Thursday and Friday.   To guarantee your spot for the conference, please register today.  During the first week of August all registered students will receive detailed information on each session.  Students will then rank their top choices for each time slot. We will make every effort to arrange class rosters according to preference, however due to classroom capacity limits we cannot ensure that all sessions will be the top choice.  Students will receive their finalized schedules during the welcome reception.
  
  Class Details

  Selection for individual sessions will happen in August. 
  Students will receive their finalized schedules during the welcome reception. 
  Welcome Reception on Wednesday will include drinks and appetizers, participants may bring one guest to this event. 
  All meals are included - Breakfast and lunch on Thursday and Friday, as well as a catered dinner on Thursday evening. 
  Students will also receive a swag bag which includes a custom Bakers Harvest 2024 T-Shirt.  
  Guest Instructor led classes in our state-of-the-art classrooms as well as at our outdoor wood-fired oven and bakery space.
  Curriculum is unique to this event.

Join us for this 4-hour class and learn to create 100% whole wheat bread that’s successful every time. While your dough is rising, you’ll also learn about the unique and important grain breeding work of King Arthur’s partner in sustainable agriculture, WSU Breadlab.

Test baker and educator Janine Sanguine will lead a tour of the milling room and the seed library and explain the impact of programs designed to grow wheat for the benefit of the consumer, the farmer, and the land itself.

You’ll take home delicious and nutritious 100% Whole Wheat loaves and rolls that you made yourself, and also understand the function of each ingredient so that you can fill your future with more whole grain goodness.

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.

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 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

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

Friday, May 10 - demonstration 5 to 7 pm $45

Saturday, May 11 - hands-on class 9 am to 1 pm, $195

Both classes, $210

Join us for Gesine’s annual Mother’s Day celebration.Friday evening’s demo will focus on truffles filled with a variety of flavors and she’ll cover the fundamentals for tempering chocolate. In the Saturday hands-on session, you’ll make a spring-inspired layered tart beginning with a tender pastry crust filled with a strawberry confit followed by a rhubarb cremeux and finally, topped with a fluffy Swiss meringue.

Friday & Saturday, May 10 & 11
Friday, May 10 - demonstration 5 to 7 pm $45
Saturday, May 11 - hands-on class 9 am to 1 pm, $195
Both classes, $210

Join us at the King Arthur Baking School and deepen your understanding of sourdoughs products and processes. In this course we will produce a variety of breads and learn how foundational factors such as build schedules, hydration, flour selection, fermentation times, and temperature influence not only flavor profile but also dough characteristics and production timelines. Learning to manipulate these and other variables is critical to the baker’s success at any scale. The subject will be explored in its historical context with a focus on how principles affect production in real time.

* *A working knowledge of baker’s percentages is required.

January 13 12-6pm & January 14 9am-4pm

Day 2 - Lunch included

2 days :  Wednesday, 1pm to 5pm.  Thursday, 9 am to 12pm.

Dive into the world of cream pies with Erin Jeanne McDowell, author of The Book on Pie.

In this hands on workshop, students will learn how to make a flaky pie crust, as well as how to properly blind bake the crust to keep it crisp, even after filling - and capable of passing Erin's "sturdy pie challenge". Erin will dive deep into the process of making delicious cold set fillings, including puddings and custards - as well as unique options for toppings to truly take your pies to the next level!

By the end of the 2 day class, students will produce multiple showstopper pies, and learn how to cleanly cut into them for the most photo-worthy slices you've ever seen. Come connect with Erin and fellow pie enthusiasts! This is a baking experience you won’t want to miss.

Meals are included.

A reception on Wednesday after the class will include drinks and appetizers.

On Thursday, breakfast and lunch are provided.

To conclude, you are invited to stay for Erin’s baking demonstration and book signing from 2-3:30pm!

Students will also receive a complimentary gift from King Arthur Baking Company.

Consider bringing a cooler if you will be transporting the pies more than a couple of hours.

Join us for Gesine’s annual Mother’s Day celebration. In this hands-on baking class, students will learn how to create an elegant and delicious classic French dessert that combines layers of light, airy sponge-like cake and a delicate fruity filling. Learn tips and techniques for a visually stunning presentation! 

Consider bringing a cooler if you will be transporting the cakes for more than a couple of hours.

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.

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.