Home Baker Classes

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

Friday, August 7,  9 am to 12 pm

Sunday, September 27, 9 am to 12 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!

Friday, August 7, 1 - 4 pm 

Saturday, August 15, 9 am to 12 pm

Friday, September 11, 1 - 4 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!

Saturday, August 8, 9 am to 12 pm 

Friday, August 14, 1 to 4 pm

Sunday, September 27, 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!

Saturday, August 8, 1 to 5 pm

Sunday, September 13, 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.

Sunday, August 9, 9 am to 12 pm

Friday, September 18, 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.

Sunday August 9, 9 am to 12 pm

Sunday, August 16, 9 am to 12 pm

Sunday, September 13, 9 am to 12 pm

 Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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, August 9, 1 to 5 pm

Thursday, September 10, 1 to 5 pm

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

Sunday, August 9, 1 to 5 pm

Sunday, September 13, 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!

Monday through Thursday, August 10 - 13, 12 to 5 pm daily

Monday through Thursday, September 28 - October 1, 12 to 5 pm daily

 Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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

Monday through Wednesday, August 10-12, 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.

Thursday, August 13, 1 - 5 om

Friday, August 14, 1 to 5 pm

Saturday, August 15, 1 to 5 pm

Friday, August 28, 1 to 5 pm

Wednesday, September 30, 1 to 5 pm

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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. 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, August 15, 9 to 10:30 am Pacific, 12 to 1:30 pm Eastern 

Learn how tender and delicious homemade pasta can be. You’ll hand-mix a traditional pasta dough, use a pasta machine to roll pasta, and learn basic techniques for hand-shaped pasta.

Saturday, August 15, 9 am to 12 pm

Saturday, September 12, 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.

Saturday, August 15, 1 to 5 pm

Friday, August 21, 1 to 5 pm

Friday, September 4, 1 to 5 pm

Saturday, September 26, 1 to 5 pm

 Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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, August 2, 9 am to 12 pm

Wednesday, Aug 19, 2 to 5 pm

Sunday, August 30, 9 am to 12 pm

Sunday, September 13, 9 am to 12 pm

Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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

Sunday, August 16, 9 am to 12 pm

Thursday, September 10, 9 am to 12 pm

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

Sunday, August 16, 1 to 5 pm

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

Sunday, July 5, 1 to 5 pm

Sunday, August 16, 1 to 5 pm

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. 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.

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. 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, August 17-20, 1 to 5 pm Pacific, 4 to 8 pm Eastern, daily

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! 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, August 16, 9 to 11:15 am Pacific, 12 to 2:15 pm Eastern

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

Saturday, August 1, 9 am to 12 pm

Sunday, September 6, 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.

Monday through Wednesday, August 3 - 5, 12 to 5 pm daily

Monday through Wednesday, September 14 - 16, 12 to 5 pm daily

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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

Thursday, August 6, 6 to 9 pm

Saturday, August 22, 9 am to 12 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.

Saturday, August 15, 9 am to 12 pm

Friday, September 4, 5 to 8 pm

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

Tuesday, August 18, 1 to 5 pm

Thursday August 20, 1 to 5 pm

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

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.

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!

Saturday, August 29, 9 am to 12 pm

Saturday, September 19, 9 am to 12 pm

 Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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

Monday through Wednesday, August 31-September 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. 

Saturday, September 5, 9 am to 12 pm

Thursday, September 24, 1 to 4 pm

Want to make Napoleons from scratch? This class will show you the basics of how to make and bake puff pastry and use it to create its most delicious application!

Saturday, September 5 1 to 5 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.

Sunday, September 6, 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!

Wednesday, September 9, 1 to 5pm

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

Sunday, September 20, 9 am to 12 pm

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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

Sunday, September 20, 1 to 5 pm

Tuesday, September 29, 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.

Monday through Thursday, September 21 - 24, 12 to 5 pm daily

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

Monday, September 28, 1 to 5 pm

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

Monday through Wednesday, July 13-15, 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.

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

Sunday, August 30, 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.

Saturday, July 25, 1 to 5 pm

Monday, August 17, 1 to 5 pm

Monday, September 7, 1 to 5 pm

Saturday, September 19, 1 to 5 pm

 Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

Sunday, July 26, 9 am to 12 pm

Sunday, September 20, 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.

Sunday, July 26, 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.

Monday through Wednesday, July 27 - 29, 9 am to 3 pm daily

Monday through Wednesday, September 7 - 9, 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, September 21 - 24, 1 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.

Sunday, August 2, 9 am to 12 pm

Thursday, September 17, 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.

Sunday, August 2, 1 to 5 pm

Tuesday, September 8, 1 to 5 pm

Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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!

Saturday, August 8, 9 am to 12 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. 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, August 16, 9 to 10:30 am Pacific, 12 to 1:30 pm Eastern

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!

Sunday, August 16, 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.

Thursday, August 20, 1 to 5 pm

Sunday, August 30, 1 to 5 pm

Saturday, September 12, 1 to 5 pm

Sunday, September 20, 1 to 5 pm

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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!

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.

Saturday, August 22, 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!

Sunday, August 23, 9 am to 12 pm

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

Monday through Thursday, August 24 - 27, 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!

Thursday, August 27, 6 to 9 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.

Saturday, August 29, 9 am to 12 pm

Friday, September 25, 9 am to 12 pm

 Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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. 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.

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.

Saturday, August 29, 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.

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, August 31 - September 3, 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.

Monday through Wednesday, September 14 - 16, 9 am to 3 pm daily

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.

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

Saturday, August 1, 9am to 12pm

Saturday, September 5 9am to 12pm

Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

Saturday, September 5, 1 to 5pm

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.

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

Sunday, September 6, 1 to 5 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.

Monday through Thursday, September 7 - 10, 12 to 5 pm daily

Are you trying to incorporate whole grains into your baking repertoire? We’ll share techniques and recipes to make whole grains an easy and appetizing part of your daily diet.

Saturday, September 12, 1 to 5 pm

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

Sunday, September 13, 9 am to 12 pm

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’semen, Fougasse, Limpa, and much more!

Lunch provided daily

Monday through Wednesday, September 14 - 16, 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.

Monday through Wednesday, September 21 - 23, 9 am to 4 pm daily

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

Saturday, September 26, 9 am to 12 pm

Before signing up for a class, please review Vermont’s travel guidelines:

https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:

https://www.kingarthurbaking.com/baking-school/what-to-expect

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

Sunday, September 27, 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.

Sunday, September 27, 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.

Monday through Thursday, September 28 - 30, 9 am to 4 pm daily

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

Sunday, July 26, 1 to 5 pm

Saturday, August 22, 1 to 5 pm

Learn to make these delicate meringue-based confections.  We’ll cover the technique for the cookie bases and a variety of filling options.  You’ll go home with a boxful of impressive treats. 

Friday, August 14, 1 to 5 pm

You’ll make the classic version of this New England treat so yummy that four different states claim to be its home!

Sunday, August 23, 9 am to 12 pm

Learn to make these delicate meringue-based confections. We’ll cover the technique for the cookie bases and a variety of filling options. You’ll go home with a box full of impressive treats.

Sunday, August 23, 1 to 5 pm

Sunday, September 27, 1 to 5 pm

Join us for a three-day extravaganza of British baking that covers the classics. You’ll bake a wide variety of British baked goods including scones, English muffins, Bakewell tarts, Victoria sandwich, sticky toffee pudding, and savory meat pies. 

Monday through Wednesday, August 24-26, 12 pm to 5 pm daily

Springtime has us craving fruits that aren’t yet in season, so we turn to the lemon for these light, yet luscious lemon treats.

Saturday, September 5, 9 am to 12 pm

Join us for a class devoted to a variety of caramel flavored baked goods.  You’ll make caramel from scratch, learning the techniques of cooking sugar properly.  We’ll teach you delicious applications in tarts, cookies, and more, and you’ll go home with the delectable desserts.  

Sunday, September 6, 1 pm to 5 pm

Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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

Saturday, September 12, 9 am to 12 pm

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

Satruday, September 26, 9 am to 5 pm

 Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont
 
And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

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.

Learn how tender and delicious homemade pasta can be. You’ll hand-mix a traditional pasta dough, use a pasta machine to roll pasta, and learn basic techniques for hand-shaped pasta.

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

Friday, September 25, 5 to 8 pm

Make pasta that's tender and toothsome and let the garden inspire the sauce. Learn to make a simple elegant egg pasta by hand and shape it to suit the seasonal sauces.

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

Saturday, August 22, 9 am to 12 pm

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

Saturday, August 29, 1 to 5 pm  

Have you been inspired by “The Great British Baking Show”? We’ll explore the British Isles by creating traditional hand pies. We’ll learn how to make Scottish Meat Pies using a Hot Water pastry method, and traditional Cornish Pasties.

Sunday, August 30, 1 to 5 pm

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

See how easy it is to master these delectable treats! You’ll make the traditional pillowy potato puffs as well as a spinach variation.

Sunday, September 6, 9 am to 12 pm

Make pasta that's tender and toothsome and let the garden inspire the sauce. Learn to make a simple elegant egg pasta by hand and shape it to suit the seasonal sauces.

Saturday, September 12, 9 am to 12 pm

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

Sunday, June 28, 1 to 5 pm