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 Jeffrey Hamelman, in this virtual interactive demonstration as he makes three products. He’ll begin with a classic torte made in the European tradition; Spanish Vanilla Cake which is known for its superb keeping qualities. It’s covered with marzipan, enrobed in chocolate ganache, and decorated with marzipan details. Hazelnut cookies will be shaped in four ways and finished with chocolate. And finally, the irresistible Canelé de Bordeaux which will be baked in copper molds that have been brushed with beeswax (from Jeffrey’s beehives). Elevate your pastry senses for a good cause! Recipes for home-size batches will be provided, and there will be time for Q&A.  
100% of the tuition fee is donated to the Adama Bakery located in Uganda. A link to the recording is provided with each registration.

This fundraiser is for the newly established Adama Bakery in the Oruchinga Refugee Settlement in Uganda. Jeffrey spent two weeks there in October, 2021, teaching 20 refugees (75% of them women) to bake. Beginning with no baking skills or experience, by the ninth day the refugees were selling their bread! The mission of the bakery is to empower the refugees and to teach them skills that enable them to feed themselves and their families. The bakery is committed to giving away 20% of their breads to the most vulnerable people in the refugee settlement—the children.

Jeffrey Hamelman is the author of BREAD: A Baker's Book of Techniques and Recipes and a recipient of the Bread Baker's Guild Golden Baguette Award. He's one of a limited number of Certified Master Bakers in the United States and a past captain of Baking Team USA. He was an employee owner at King Arthur flour for 17 years, opening and directing the King Arthur Flour Bakery, and developing and teaching the professional classes for the Baking School. He now shares his knowledge and decades-long commitment to baking by teaching students around the world, and loves the opportunities this affords him to learn from others.

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

Thursday, February 17
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

Overcome yeast anxiety with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that’s successful every time. We'll teach you how each ingredient impacts your final loaf, show you how to shape successfully, and you'll end up with a lovely, delicious, and surprisingly easy-to-make loaf of bread!

Click here for a peek at the ingredients & equipment used in this class.

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.

Sunday, January 30
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

Saturday, March 26
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

Sunday, April 10
2 to 4:15 pm Eastern
11 am to 1:15 pm Pacific

Have you longed to use phyllo dough, but have been afraid? In this 90-minute class, we will guide you through using this versatile dough by giving you tips that make it easier to work with. We will show you two different shapes, making both a savory and a sweet pastry.

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.

Tuesday, March 30, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Friday, April 30, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Friday, May 21, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Ciabatta is popping up everywhere! In this 2-day class, you'll learn how to make this crusty, holey bread at home. You’ll make two delicious varieties of this classic Italian bread, and two tasty spreads!

Please note: this class requires a stand-mixer, and a digital thermometer is recommended.

This course is designed for the home baker who wants to learn the techniques for achieving ciabatta as close as possible to bakery quality.  Discussion will cover mixing, shaping, and steam techniques for the home oven. 

Click here for a peek at the ingredients & equipment used in this class.

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.

Friday, February 11 & Saturday, February 12
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Learn the techniques behind these tricky pastries. In this class, we’ll guide you through the process of making the base dough, laminating, rolling, and shaping to create a flaky, delectable danish, and a traditional cream cheese filling.

Please note the class hours, as each class includes both a morning and afternoon session on the same day.

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.

Sunday, November 14
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

Do you crave these tender treats? They're easier to make than you think! We'll guide you through making the pastries, along with some fresh fillings and toppings to update the classic version. While a stand mixer is not required for this class, it is highly recommended. 

Click here for a peek at the ingredients & equipment used in this class.

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.

Need to purchase supplies? Here's a collection of our favorite tools and ingredients for this class.

Saturday, January 29
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

Thursday, February 24
6 to 8:30 pm Eastern
3 to 5:30 pm Pacific

Sunday, February 27
12:30 to 3 pm Eastern
9:30 am to 12 pm Pacific

Friday, March 11
4 to 6:30 pm Eastern
1 to 3:30 pm Pacific

Sunday, March 20
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Saturday, April 9
12:30 to 3 pm Eastern
9:30 am to 12 pm Pacific 

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

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.

Thursday, February 3
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

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

Click here for a peek at the ingredients & equipment used in this class.

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.

Sunday, January 23
1 to 3 pm Eastern
10 am to 12 pm Pacific

Friday, March 25
2 to 4 pm Eastern
11 am to 1 pm Pacific

Friday, April 8
4 to 6 pm Eastern
1 to 3 pm Pacific

In this 90-minute class, we’ll move beyond brownies to spectacular bar cookies. See how layers of flavor and texture raise your bar cookies to new heights!

Click here for a peek at the ingredients & equipment used in this class.

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, January 29
3 to 4:30 pm Eastern
12 to 1:30 pm Pacific

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

This course is designed for the home baker who wants to learn the techniques for achieving a baguette as close as possible to bakery quality.  Discussion will cover mixing, shaping, slashing, steam techniques for the home oven.  The formula uses a pre-ferment to increase flavor and features a short mix method.

Click here for a peek at the ingredients & equipment used in this class.

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.

Friday, March 18 & Saturday, March 19
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, April 15 & Saturday, April 16
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

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

Click here for a peek at the ingredients & equipment used in this class.

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.

Friday, January 14
4 to 6:30 pm Eastern
1 to 3:30 pm Pacific

Sunday, February 13
10 am to 12:30 pm Eastern
7 to 9:30 am Pacific

Saturday, March 19
10 am to 12:30 pm Eastern
7 to 9:30 am Pacific

Friday, April 29
12:30 to 3 pm Eastern
9:30 am to 12 pm Pacific

In this 90-minute class, we will guide you through the process of making a soft, homemade pita bread. We will also use the dough to make Man’oushe, a flatbread served all over the Middle East.

Click here for a peek at the ingredients & equipment used in this class.

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.

Sunday, March 13
3 to 4:30 pm Eastern
12 to 1:30 pm Pacific

In this 90-minute class, we'll guide you through the process of making a tender, yet flaky handheld meat pasty, commonly found in the British Isles.

Click here for a peek at the ingredients & equipment used in this class.

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.

Monday, January 17
5:30 to 7 pm Eastern
2:30 to 4 pm Pacific

Friday, February 11
4:30 to 6 pm Eastern
1:30 to 3 pm Pacific

Saturday, February 26
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

Friday, March 4
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

Monday, April 11
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

We love pizza and we've come up with techniques to rival any pie you can buy. You'll mix and knead your dough with techniques and guidance from your instructor. We’ll show you how to hand-stretch, top and bake your pizza, and how to simulate a brick oven at home.

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.

Here’s a link to some of our favorite tools and ingredients for this class.

Sunday, February 13
1 to 2:30 pm Eastern
10 to 11:30 am Pacific

Friday, February 25
3 to 4:30 pm Eastern
12 to 1:30 pm Pacific

Sunday, March 6
4:30 to 6 pm Eastern
1:30 to 3 pm Pacific

Friday, March 25
4:30 to 6 pm Eastern
1:30 to 3 pm Pacific

Sunday, April 10
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

Saturday, April 30
4:30 to 6 pm Eastern
1:30 to 3 pm Pacific

Add an international flair to your repertoire by learning two methods for tart dough with two different fillings. You’ll practice mixing, rolling, and decorative shaping techniques with these seasonal, rustic creations.

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

Saturday, June 25
9 am to 12 pm

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

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

Monday through Wednesday, March 14 to 16
12 to 5 pm daily

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

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

Thursday, February 17
1 to 5 pm

Saturday, March 5
1 to 5 pm

Sunday, March 20
1 to 5 pm

Thursday, April 7
1 to 5 pm

Saturday, April 30
1 to 5 pm

Sunday, May 8
1 to 5 pm

Wednesday, June 15
1 to 5 pm

Do you crave these tender treats? They’re easier than you think to make! We’ll guide you through making the pastries, along with some fresh fillings and toppings to update the classic version.

Sunday, October 10
9 am to 12 pm

Friday, October 29
1 to 4 pm

Tuesday, December 28
9 am to 12 pm

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

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

Saturday, February 12
1 to 5 pm

Sunday, April 10
1 to 5 pm

Saturday, June 25
1 to 5 pm

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

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

Sunday, March 13
9 am to 12 pm

Thursday, April 21
1 to 4 pm

Sunday, May 29
9 am to 12 pm

Friday, June 10
1 to 4 pm 

In this 90-minute class, you’ll learn how to make a tender, yet flaky hand pie pastry filled with a seasonal fresh apple and apple butter filling.

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.

Ready to make laminated dough from scratch? In this three day class we’ll cover blitz puff pastry, traditional puff pastry, croissants and Danish. Finished products will include fruit tarts, savory turnovers, napoleon, pain au chocolat, bear claws, seasonal Danish, and traditional croissants.

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

Monday through Wednesday, February 28 to March 2
12 to 5 pm daily

Monday through Wednesday, May 2 to 4
12 to 5 pm daily

Monday through Wednesday, June 27 to 29
12 to 5 pm daily

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

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

Thursday, July 8
1 to 4 pm

Sunday, July 18
9 am to 12 pm

Tuesday, July 27
9 am to 12 pm

Sunday, August 1
9 am to 12 pm

Saturday, August 28
9 am to 12 pm

Make these flaky pastries from scratch. You’ll see how to laminate pastry and go home with the delectable results!

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

Sunday, March 20
1 to 5 pm

Sunday, June 12
1 to 5 pm

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

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

Saturday, April 9
9 am to 12 pm

Banish crust anxiety forever as you master both pie and tart crust, then use summer’s bounty to fill them.

Saturday, August 21
1 to 5 pm

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

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

Sunday, May 15
1 to 5 pm

You’ll be amazed at how simple these sublime pastries are to make! In this class, you’ll master quick choux paste, learn piping for different desserts, and fill and finish them.

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

Saturday, April 2
9 am to 12 pm

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

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

Saturday, December 4
9 am to 12 pm

Wednesday, December 29
9 am to 12 pm

Saturday, February 26
9 am to 12 pm

Ready to make laminated dough from scratch? In this three day class we’ll cover blitz puff pastry, traditional puff pastry, croissants and Danish. Finished products will include fruit tarts, savory turnovers, napoleon, pain au chocolat, bear claws, seasonal Danish, and traditional croissants.

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

Monday through Wednesday, March 14 to 16
12 to 5 pm, daily

Monday through Wednesday, May 31 to June 2
12 to 5 pm, daily

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

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

Saturday, September 11
9 am to 12 pm

Sunday, October 3
9 am to 12 pm

Sunday, October 24
9 am to 12 pm

Saturday, November 13
9 am to 12 pm

Autumn is the season for pies using the freshest fruits. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. You'll mix and roll pastry from scratch, make flavorful fillings, learn decorative edging techniques and bake both a pie and tart to take home.

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

Sunday, October 24
1 to 5 pm

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

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

Saturday, February 26
1 to 5 pm

Friday, May 27
1 to 5 pm

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

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

Saturday, February 12
9 am to 12 pm

Saturday, March 19
9 am to 12 pm

Sunday, April 24
9 am to 12 pm

Saturday, June 4
9 am to 12 pm

Banish crust anxiety forever as you master both pie and tart crust, then use autumn's bounty to fill them.

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

Sunday, September 5
1 to 5 pm

Friday, September 17
1 to 5 pm

Saturday, September 25
1 to 5 pm

Friday, October 8
1 to 5 pm

Sunday, October 17
1 to 5 pm

Sunday, November 7
1 to 5 pm

Join us for a comprehensive class on pastry fundamentals. You’ll spend hands-on time developing skills to bake cakes, pies, cookies, blitz puff pastry, eclairs, and more.

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

Monday through Thursday, August 23 to 26
12 to 5 pm daily

Our exploration of British baking continues with this class on traditional British desserts. You'll learn the techniques for Victoria Sponge and produce delicious Bakewell Tarts.

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

Thursday, February 24
1 to 5 pm

Saturday, March 12
1 to 5 pm

Sunday, May 22
1 to 5 pm

Thursday, June 16
1 to 5 pm

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

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

Monday through Wednesday, April 4 to 6
12 to 5 pm, daily

Monday through Wednesday, June 27 to 29
12 to 5 pm, daily

In this 90-minute class, we'll guide you through the process of making a tender, yet flaky all-butter pie pastry along with a seasonal apple filling and and crisp crumb topping. 

Click here for a peek at the ingredients & equipment used in this class.

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.

Friday, January 21
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

In this 90-minute class, we'll guide you through the process of making a tender, yet flaky all-butter pie pastry. Then we'll fill it with a spiced apple and cranberry filling, and top it all with a crisp crumb topping.

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.

Sunday, November 21
3 to 4:30 pm Eastern
12 to 1:30 pm Pacific

Wednesday, November 24
4:30 to 6 pm Eastern
1:30 to 3 pm Pacific

In this 90-minute class, we’ll guide you through the process of making a tender, yet flaky all-butter pie pastry along with a holiday-inspired spiced berry filling, then finish it with a beautiful lattice top.

Friday, November 13, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Monday, December 14, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

In this 90-minute class, we’ll guide you through the process of making a tender all-butter pie pastry, then fill it with a vanilla-scented pear and apple filling and top it all with a crisp crumb topping.

Monday, November 15
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

In this 90-minute class, we’ll guide you through the process of making a tender all-butter pie pastry, then fill it with a rich pumpkin custard.  

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.

Tuesday, November 23
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

Wednesday, November 24
12 to 1:30 pm Eastern
9 to 10:30 am Pacific

Did George really chop down the cherry tree? Either way, February is the perfect time for a reminder of summer! Come bake a beautiful cherry pie with us to ward off the winter chill. In this 90-minute class, we’ll guide you through the process of making a tender, yet flaky all-butter pie pastry along with a yummy cherry filling, then finish it with a beautiful lattice top.

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.

Monday, February 21
12 to 1:30 pm Eastern
9 to 10:30 am Pacific

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

Please note the class hours, as each class includes both a morning and afternoon session on the same day.

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.

Sunday, December 12
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

Thursday, February 10
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

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

Please note the class hours, as each class includes an afternoon/evening session, and a morning session on the following day.

Click here for a peek at the ingredients & equipment used in this class.

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.

Friday, March 4 & Saturday, March 5
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, April 1 & Saturday, April 2
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, April 22 & Saturday, April 23
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Do you dream of smooth, chocolatey pies piled high with whipped cream? In this class, you'll make a tender and flaky pie crust, pre-bake it, then fill it with silky chocolate custard, and lightly sweetened whipped cream.

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.

Friday, November 19
2 to 4 pm Eastern
11 am to 1 pm Pacific

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

Click here for a peek at the ingredients & equipment used in this class.

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.

Wednesday, December 8
3 to 4:30 pm Eastern
12 to 1:30 pm Pacific

Want to make a fabulous pie without fussing? How about TWO pies?! Get truly impressive results with no rolling pin. You will learn how to make a lip-smacking Key Lime Pie AND a luscious Coconut Cream Pie. Two different, and deliciously crisp, crusts cradle the creamy fillings. Flavored whipped cream tops off both of these tickets to tropical paradise.

Click here for a peek at the ingredients & equipment used in this class.

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.

Friday, February 18
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Add an international flair to your repertoire by learning two methods for tart dough, along with creating two different fillings. You’ll practice mixing, rolling, and decorative shaping techniques with these seasonal, rustic creations. 

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.

Sunday, June 13
5 to 7:30 pm Eastern
2 to 4:30 pm Pacific

Saturday, July 17
2 to 4:30 pm Eastern
11 am to 1:30 pm Pacific

Come create the perfect portable dessert. We’ll guide you through making the dough and seasonal filling, and you’ll go home with the fruits of your labor.

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

Friday, July 23
9 am to 12 pm

In this class, we’ll guide you through the process of making three traditional custard desserts: Flan, Panna Cotta and Crème Brulée. We’ll explore a variety of techniques that all result in a creamy, dreamy custard.

We recommend having a thermometer and 4 ramekins or oven-safe equivalent for this class.

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, February 19
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

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

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

Saturday, March 5
9 am to 12 pm

Banish crust anxiety forever as you master both pie and tart crust, then use summer’s bounty to fill them.

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

Sunday, June 19
1 to 5 pm

You’ll practice making this quick & versatile dough for buttery, flaky pastry, then use it to create sweet & savory treats. 

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

Sunday, October 17
9 am to 12 pm

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

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

Monday through Thursday, March 7 to 10
12 to 5 pm, daily

Monday through Thursday, May 16 to 19
12 to 5 pm, daily

We love pizza and we've come up with techniques to rival any pie you can buy. You'll hand-stretch dough, top and bake pizza, and see how to simulate a brick oven at home.

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

Sunday, May 22
9 am to 12 pm

Sunday, June 19
9 am to 12 pm

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

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

Saturday, January 22
9 am to 12 pm

Sunday, February 6
9 am to 12 pm

Sunday, March 27
9 am to 12 pm

Sunday, April 24
9 am to 12 pm

Sunday, May 15
9 am to 12 pm

Saturday, June 11
9 am to 12 pm

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

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

Saturday, February 5
1 to 5 pm

Sunday, February 20
1 to 5 pm

Saturday, April 23
1 to 5 pm

Sunday, May 15
1 to 5 pm

Saturday, June 11
1 to 5 pm

Unique French regional shapes are the focus of this class, though we'll also spend some time on advanced braiding. We'll make dough enough for shaping practice, and you'll go home with truly beautiful breads.

Saturday, July 25, 1 to 5 pm

Are you tired of healthy, but inedible whole wheat doorstop breads? You’ll learn to make a high-rising sandwich loaf of whole wheat bread that tastes as good as it is good for you.

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

Saturday, December 11
9 am to 12 pm

Saturday, January 8
9 am to 12 pm

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

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

Sunday, March 13
9 am to 12 pm

Sunday, May 8
9 am to 12 pm

Sunday, June 5
9 am to 12 pm

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

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

Monday through Wednesday, March 28 to 30
9 am to 3 pm daily

Monday through Wednesday, June 6 to 8
9 am to 3 pm daily

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

Monday through Thursday, March 21 to 24
1 to 5 pm daily

Monday through Thursday, May 2 to 5
1 to 5 pm daily

Overcome yeast anxiety with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that's successful every time. You’ll learn shaping techniques for other loaves, understand how different ingredients affect the outcome of your loaves, and take home a loaf of the easiest bread you’ll ever bake!

Saturday, January 29
9 am to 12 pm

Sunday, February 27
9 am to 12 pm

Sunday, March 13
9 am to 12 pm

Sunday, April 3
9 am to 12 pm

Saturday, May 14
9 am to 12 pm

Sunday, June 19
9 am to 12 pm

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

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

Saturday, July 17
1 to 5 pm

Roll up your sleeves and get ready to make yeasted breads in smaller shapes. We'll make a tender, buttery bread and heartier whole wheat.  Perfect for all occasions, these small breads are sure to please!

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

Saturday, June 25
9 am to 12 pm

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

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

Sunday, January 23
9 am to 12 pm

Sunday, February 13
9 am to 12 pm

Saturday, February 26
9 am to 12 pm

Saturday, March 12
9 am to 12 pm

Friday, April 1
1 to 4 pm

Monday, April 11
1 to 4 pm

Saturday, May 7
9 am to 12 pm

Friday, May 27
1 to 4 pm

Sunday, June 12
9 am to 12 pm

Friday, June 24
1 to 4 pm

Crispy crust, soft crumb, and perfect with any meal, French Bread is an enduring favorite. Learn how to coax amazing flavor and texture from the simplest ingredients.

Sunday, March 6
1 to 5 pm

Sunday, April 24
1 to 5 pm

Saturday, May 21
1 to 5 pm

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

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

Monday through Thursday, January 24 to 27
12 to 5 pm daily

Monday through Thursday, March 7 to 10
12 to 5 pm daily

Monday through Thursday, April 25 to 28
12 to 5 pm daily

Monday through Thursday, May 30 to June 2
12 to 5 pm daily

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

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

Saturday, February 12
9 am to 12 pm

Sunday, February 20
9 am to 12 pm

Sunday, March 6
9 am to 12 pm

Sunday, April 10
9 am to 12 pm

Saturday, May 21
9 am to 12 pm

Sunday, June 5
9 am to 12 pm

This class focuses on making a trio of elegant sweet breads from one rich dough. You’ll learn to make the sweet dough by hand, and then learn three shaping techniques that are sure to become a regular part of your baking repertoire, from a raspberry-filled braid to melt-in-your-mouth cinnamon buns.

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

Friday, January 28
1 to 5 pm

Sunday, February 27
1 to 5 pm

Sunday, March 27
1 to 5 pm

Saturday, June 25
1 to 5 pm

See how simple it is to make crisp, tender snacks from scratch. You’ll learn the secret to rolling crackers evenly for no burning, along with clever tips for incorporating your own ingredients for signature snacks!

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

Saturday, August 14
9 am to 12 pm

Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This class will cover care and feeding of sourdough starters, shaping, slashing, and steam baking of traditional sourdough boules.

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

Saturday, January 29
1 to 5 pm

Sunday, February 27
1 to 5 pm

Friday, March 25
1 to 5 pm

Sunday, April 3
1 to 5 pm

Saturday, May 14
1 to 5 pm

Sunday, June 5
1 to 5 pm 

Thursday, June 23
1 to 5 pm

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

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

Monday through Wednesday, June 13 to 15
9 am to 4 pm daily

Join us to make these festive biscuits and scones that you can freeze and bake fresh on Christmas morning (or any morning!) We’ll lead you through making the dough and customizing with holiday flavors. All while learning tips for preparation and storage.

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.

Tuesday, December 22, 4 to 5:30 pm Eastern, 1 to 2:30 pm Pacific

These are the old-fashioned cinnamon buns just like grandma made. You'll make two sweet temptations--the classic iced cinnamon buns, both a yeasted and a quick version, and sticky buns with a finger-licking gooey caramel topping!

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

Sunday, May 15
9 am to 12 pm

Sunday, June 12
9 am to 12 pm

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

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

Sunday, February 6
1 to 5 pm

Friday, February 25
1 to 5 pm

Sunday, March 13
1 to 5 pm

Saturday, March 26
1 to 5 pm

Saturday, April 2
1 to 5 pm

Thursday, April 14
1 to 5 pm

Sunday, May 8
1 to 5 pm

Saturday, June 4
1 to 5 pm

Thursday, June 16
1 to 5 pm

Overcome yeast anxiety with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that's successful every time. You’ll learn shaping techniques for other loaves, understand how different ingredients affect the outcome of your loaves, and take home a loaf of the easiest bread you’ll ever bake!

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

Saturday, May 7
1 to 4 pm

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

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

Saturday, January 22
1 to 5 pm

Sunday, March 6
1 to 5 pm

Sunday, May 1
1 to 5 pm

Do you pine for authentic Indian breads such as naan, chapati, and paratha? Don’t have a tandoor? No problem – we’ll show you how to make these traditional breads in your home kitchen!

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

Saturday, February 5
9 am to 12 pm

Saturday, June 4
9 am to 12 pm

Learn how easy it is to bake your own bagels at home. We’ll compare different methods of shaping and baking both bialys and bagels. You'll go home with a batch of bagels and bialys and the know-how to bake your own better-than-bought!

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

Saturday, June 4
1 to 5 pm

Ready to take your bread baking to new heights?  Join us for this intensive 4-day class covering enriched dough, pre-ferments, sourdough, rye, and more.  You’ll be making bakery quality breads, and gain the skills to replicate them at home. This class is for advanced home bakers. "Artisan Baking At Home" is a suggested prerequisite.  Lunch included.

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

Monday through Thursday, February 7 to 10
9 am to 4 pm daily

Monday through Thursday, May 2 to 5
9 am to 4 pm daily

These are the old-fashioned cinnamon buns you crave. You'll make two sweet temptations--the classic iced cinnamon buns, and sticky buns with a finger-licking gooey caramel topping!

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

Friday, February 18
9 am to 12 pm

Saturday, March 5
9 am to 12 pm

Sunday, April 3
9 am to 12 pm

Saturday, May 21
9 am to 12 pm

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

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

Sunday, January 30
9 am to 12 pm

Saturday, April 2
9 am to 12 pm

Sunday, May 22
9 am to 12

Saturday, June 18
9 am to 12 pm

Ciabatta is popping up everywhere! Learn how to make this crusty, holey bread at home. You’ll make two delicious varieties of this classic Italian bread.

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

Saturday, February 12
1 to 5 pm

Sunday, March 27
1 to 5 pm

Friday, May 6
1 to 5 pm

Friday, June 3
1 to 5 pm

Sunday, June 26
1 to 5 pm

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

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

Saturday, March 26
1 to 5 pm

Sunday, April 10
1 to 5 pm

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

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

Sunday, March 13
1 to 5 pm

Sunday, April 24
1 to 5 pm

Saturday, May 28
1 to 5 pm

Monday, May 30
1 to 5 pm

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

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

Monday through Thursday, March 21 to 24
1 to 5 pm daily

Monday through Thursday, May 16 to 19
1 to 5 pm daily

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

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

Monday through Wednesday, April 11 to 13
9 am to 3 pm, daily

Learn how easy it is to bake your own bagels at home. We’ll compare different methods of shaping and baking bagels. You'll go home with a batch of bagels and the know-how to bake your own better-than-bought!

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

Sunday, March 27
9 am to 12 pm

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

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

Saturday, April 16
9 am to 12 pm

Saturday, June 11
9 am to 12 pm

Learn how to make this crusty, pillowy bread at home.  You’ll make two delicious varieties of this classic Italian bread.

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

Sunday, April 3
1 to 5 pm

Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This class will cover care and feeding of sourdough starters, shaping, slashing, and steam baking of traditional sourdough boules.

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

Sunday, March 6
1 to 5 pm

Sunday, June 5
1 to 5 pm

Make two varieties of English muffins from scratch! We’ll tackle both griddle-cooked and baked versions.

Sunday, March 20
9 am to 12 pm

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

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

Sunday, January 30
1 to 5 pm

Saturday, February 19
1 to 5 pm

Saturday, March 26
1 to 5 pm

Friday, April 29
1 to 5 pm

Sunday, May 29
1 to 5 pm

Tuesday, June 14
1 to 5 pm

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

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

Sunday, September 5
1 to 5 pm

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

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

Sunday, July 25
1 to 5 pm

Friday, August 13
1 to 5 pm

Saturday, September 4
1 to 5 pm

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

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

Sunday, March 20
9 am to 12 pm

Sunday, April 24
9 am to 12 pm

Sunday, May 29
9 am to 12 pm

Spend four days exploring whole grains and how to use them successfully to make a variety of traditional artisan products. You'll learn how time, technique, and hydration can create baked goods that are incredibly delicious.

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

Monday through Thursday, April 18 to 21
12 to 5 pm, daily

Come explore the wide world of bread. This class features an assortment of breads from around the globe, including flatbreads, hearth-baked, and enriched loaves including Anpan, Bocado de Dama, M’smen, Fougasse, Limpa, and much more!

Lunch provided daily

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

Monday through Wednesday, April 18 to 20 
9 am to 4 pm, daily

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

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

Monday through Wednesday, April 4 to 6
9 am to 4 pm daily

Monday through Wednesday, June 27 to 29
9 am to 4 pm daily

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

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

Saturday, March 26
9 am to 12 pm

Saturday, May 28
9 am to 12 pm

Sunday, June 26
9 am to 12 pm

Baguettes, croissant, flatbreads, and much more! Spend four days creating a variety of hand-made whole-grain products. You'll learn how time, technique, and hydration can transform your whole-grain baking from dense and dry to light and luscious.

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

Monday through Thursday, February 21 through 24
12 to 5 pm daily

Monday through Thursday, May 9 through 12
12 to 5 pm daily

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

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

Friday, January 21
1 to 5 pm

Friday, February 4
1 to 5 pm

Saturday, February 26
1 to 5 pm

Sunday, March 20
1 to 5 pm

Saturday, May 28
1 to 5 pm

You'll make two delicious styles of rye bread, deli rye and vollkornbrot, each fragrant with sourdough flavor, as you learn how to handle rye doughs for breads as delicious as bakery breads.

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

Sunday, May 22
1 to 5 pm

Ready to take your bread baking to new heights?  Join us for this intensive 4-day class covering enriched dough, pre-ferments, sourdough, rye, and more.  You’ll be making bakery quality breads, and gain the skills to replicate them at home. This class is for advanced home bakers. "Artisan Baking At Home" is a suggested prerequisite. Lunch included.

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

Monday through Thursday, August 16 to 19
9 am to 4 pm daily

Learn how easy it is to bake your own bagels at home. We’ll compare different methods of shaping and baking both bialys and bagels. You'll go home with a batch of bagels and bialys and the know-how to bake your own better-than-bought!

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

Sunday, January 23
1 to 5 pm

Sunday, February 13
1 to 5 pm

Saturday, March 12
1 to 5 pm

Sunday, April 10
1 to 5 pm

Sunday, June 19
1 to 5 pm

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

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

Saturday, September 11
1 to 5 pm

Sunday, October 24
1 to 5 pm

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

Sunday, January 30
9 am to 12 pm

Sunday, February 13
9 am to 12 pm

Saturday, March 5
9 am to 12 pm

Sunday, March 20
9 am to 12 pm

Saturday, April 9
9 am to 12 pm

Saturday, April 30
9 am to 12 pm

Sunday, May 22
9 am to 12 pm

Saturday, June 11
9 am to 12 pm

See how simple it is to make crisp, crunchy snacks from scratch. You'll learn the secret to rolling crackers evenly for no burning, along with clever tips for incorporating your own ingredients for signature treats!

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.

Friday, June 11
2 to 4 pm Eastern
11 am to 1 pm Pacific

In this 4-hour class, you’ll learn the secrets to producing both a tender sweet dough, as well as a rich challah bread, and then use those doughs to create 3, 4, 5 & 6 strand braids! 

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.

Thursday, November 18
12 to 4 pm Eastern
9 am to 1 pm Pacific

Join us in making this festive and delicious showstopper for Hanukkah or any celebration! In this 2-hour class you’ll learn the secrets to producing tender challah bread, and then use that dough to create a
beautiful six-pointed star design. This loaf was designed with tear-and-share in mind, and is a
great choice for suppers together.

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.

Monday, November 22
12 to 2 pm Eastern
9 to 11 am Pacific

Are you interested in baking with sourdough, but not sure where to start? This 3-day immersion into all things sourdough is for you! We’ll guide you through the process of maintaining a healthy sourdough starter, and then we’ll use it in a variety of baked goods. Please note that a stand mixer (while not required) is recommended for this class.

This 3 day class now includes a one hour live class on the Monday prior to your class. During this interactive class, we will have a chance to get to know each other a bit, cover feeding and building your sourdough starter, answer some questions, and make sure that you and your starter are in good shape to bake with us the following week. While this additional class time is not mandatory, it is strongly recommended that you join us if you are able. If you are not able to make it, a recording will be sent out the following day.

Please note:
This class requires that you already have a sourdough starter on hand, and includes a specific feeding schedule that you should start using at least 3 days prior to class. 

Click here for a peek at the ingredients & equipment used in this class. 

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.

Monday, January 10
7 to 8 pm Eastern
4 to 5 pm Pacific
Monday through Wednesday, January 17 to 19
12 to 5 pm Eastern, daily
9 am to 2 pm Pacific, daily

In this 2.25-hour class you’ll learn how easy it is to bake your own bagels, with more chew and flavor than store-bought! The class will learn how different ingredients affect the final product, as well as a variety of shaping techniques.

Click here for a peek at the ingredients & equipment used in this class.

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, January 29
9 to 11:15 am Eastern
6 to 8:15 am Pacific

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

Click here for a peek at the ingredients & equipment used in this class.

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.

Need to purchase supplies? Here's a collection of our favorite tools and ingredients for this class.

Saturday, February 19
10 to 11:30 am Eastern
7 to 8:30 am Pacific

Saturday, March 5
10 to 11:30 am Eastern
7 to 8:30 am Pacific

Saturday, April 2
10 to 11:30 am Eastern
7 to 8:30 am Pacific

Sunday, April 24
10 to 11:30 am Eastern
7 to 8:30 am Pacific

Are you tired of whole wheat bread that's dense, dry, and heavy? In this course, you'll learn to make a high-rising loaf of whole wheat bread that tastes as good as it is for you. We'll also practice shaping the dough into soft, tender dinner rolls.

Click here for a peek at the ingredients & equipment used in this class.

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, January 15
10 am to 12 pm Eastern
7 am to 9 am Pacific

Sunday, February 27
10 am to 12 pm Eastern
7 to 9 am Pacific

These are the old-fashioned cinnamon buns just like grandma made. You'll make two sweet temptations--the classic yeasted cinnamon buns with icing on top, and a quick version of sticky buns with a finger-licking gooey caramel topping!

Click here for a peek at the ingredients & equipment used in this class.

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.

Sunday, January 23
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

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

Click here for a peek at the ingredients & equipment used in this class.

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.

Monday through Thursday, March 28 to 31
1 to 5 pm Eastern, daily
10 am to 2 pm Pacific, daily

Come learn simple techniques for producing moist, tender, delicious muffins every single time. We’ll learn two mixing methods, and discuss how to customize your own flavor combinations.

Click here for a peek at the ingredients & equipment used in this class.

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, February 5
10 to 11:30 am Eastern
7 to 8:30 am Pacific

In this 90-minute class, you will make one super easy non-yeasted dough, and turn it into two different tasty treats!

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.