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

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, June 5
12:30 to 2:45 pm Eastern
9:30 to 11:45 am Pacific

Sunday, July 31
12 to 2:15 pm Eastern
9 to 11:15 am Pacific

Saturday, August 27
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

A few simple ingredients are combined with time, gentle handling, and a bold bake to yield this classic Italian bread. Crusty and flavorful outside, chewy and riddled with holes inside, and entirely impossible to resist. In this 2-day class, we'll make two delicious varieties of ciabatta, as well as whip up a pair of 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, June 17 & Saturday, June 18
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, August 12 & Saturday, August 13
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.

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

Sunday, August 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, June 4
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Friday, June 24
4 to 6:30 pm Eastern
1 to 3:30 pm Pacific

Saturday, July 9
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Sunday, August 7
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

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

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, June 4
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

Friday, July 15
4 to 5:30 pm Eastern
1 to 2:30 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.

Friday, May 13
6 to 8 pm Eastern
3 to 5 pm Pacific

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

In this 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.

Sunday, May 22
1 to 3 pm Eastern
10 am to 12 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, May 20 & Saturday, May 21
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, June 24 & Saturday, June 25
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, April 29
12:30 to 3 pm Eastern
9:30 am to 12 pm Pacific

Sunday, May 15
2 to 4:30 pm Eastern
11 am to 1:30 pm Pacific

Sunday, June 26
3 to 5:30 pm Eastern
12 to 2:30 pm Pacific

Saturday, July 30
10 am to 12:30 pm Eastern
7 to 9:30 am 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.

Sunday, May 8
1 to 2:30 pm Eastern
10 to 11:30 am Pacific

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

Saturday, July 9
4 to 5:30 pm Eastern
1 to 2:30 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.

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.

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

Saturday, April 23
10 to 11:30 am Eastern
7 to 8:30 am Pacific

Friday, May 13
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

Sunday, June 12
5 to 6:30 pm Eastern
2 to 3:30 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

Sunday, July 17
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, August 1 to 3
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

Sunday, May 8
1 to 5 pm

Wednesday, June 15
1 to 5 pm

Saturday, July 2
1 to 5 pm

Sunday, July 17
1 to 5 pm

Thursday, August 4
1 to 5 pm

Saturday, August 27
1 to 5 pm

Sunday, September 11
1 to 5 pm

Wednesday, September 21
1 to 5 pm

Saturday, October 8
1 to 5 pm

Thursday, October 20
1 to 5 pm

Monday, October 31
1 to 5 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

Sunday, April 10
1 to 5 pm

Saturday, June 25
1 to 5 pm

Friday, July 29
1 to 5 pm

Learn to make tender, hearty pies sized for portability. We'll also make a tasty filling in this class, but how you fill them at home is limited only by your imagination. 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 

Sunday, July 24
9 am to 12 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, June 20 to 22
12 to 5 pm daily

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

Monday through Wednesday, July 25 to 27
12 to 5 pm daily

Monday through Wednesday, August 15 to 17
12 to 5 pm daily

Tuesday through Thursday, September 6 to 8
12 to 5 pm daily

Monday through Wednesday, October 24 to 26
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, July 2
9 am to 12 pm

Sunday, July 17
9 am to 12 pm

Saturday, August 6
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

Sunday, August 7
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, July 3
1 to 5 pm

Saturday, July 23
1 to 5 pm

Friday, August 19
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

Sunday, June 26
1  to 5 pm

Sunday, July 24
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

Sunday, September 25
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

Tuesday through Thursday, May 31 to June 2
12 to 5 pm, daily

Monday through Wednesday, August 1 to 3
12 to 5 pm, daily

Tuesday through Thursday, September 6 to 8
12 to 5 pm, daily

Monday through Wednesday, October 31 to November 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

Sunday, September 4
9 am to 12 pm

Saturday, October 8
9 am to 12 pm

Saturday, October 22
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

Friday, May 27
1 to 5 pm

Friday, July 8
1 to 5 pm

Saturday, August 20
1 to 5 pm

Sunday, September 18
1 to 5 pm

Sunday, October 30
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, June 4
9 am to 12 pm

Saturday, July 9
9 am to 12 pm

Sunday, August 28
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

Friday, September 16
1 to 5 pm

Saturday, October 1
1 to 5 pm

Friday, October 14
1 to 5 pm

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

Sunday, May 22
1 to 5 pm

Thursday, June 16
1 to 5 pm

Sunday, July 24
1 to 5 pm

Saturday, August 13
1 to 5 pm

Saturday, September 24
1 to 5 pm

Sunday, October 16
1 to 5 pm

Three days in Paris might be nice, but 3 days immersed in French pastries will be amazing. We'll cover a wide variety of techniques needed to create many of the classics at home. You'll learn to pipe one of the building blocks of French pastry, pate a choux, into light-as-air eclairs and then fill them with another essential, pastry cream.  We’ll provide you with the knowledge and confidence to tackle the elusive French Macaron and a rich, buttery Brioche. The pièce de résistance, learn how to create a perfectly caramelized, flaky laminated Kouign Amann.

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

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

Monday through Wednesday, August 8 to 10
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

Salted Caramel Apple Hand Pies...need we say more? Join us to learn the skills for stuffing a sturdy but tender pastry with the luckiest apples in the world.

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

Monday, May 23
1 to 4 pm

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.

Saturday, May 14 & Sunday, May 15
Saturday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Sunday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, June 10 & Saturday, June 11
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, July 15 & Saturday, July 16
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, August 26 & Saturday, August 27
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, July 22
4 to 6 pm Eastern
1 to 3 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, May 20
4 to 6:30 pm Eastern
1 to 3:30 pm Pacific

Sunday, June 19
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Saturday, August 20
1:30 to 4 pm Eastern
10:30 am to 1 pm Pacific

Want a sweet tart? Want a savory tart? We’ve got you covered. Our perfect pastry dough will prove to be the most versatile tool in your baking arsenal. We’ll use seasonal ingredients to whip up show stopping free form creations, like an Asparagus and Ricotta Tart, and Fresh Berry Crostata. Join us to learn the techniques to construct a flaky, yet tender dough to create casually elegant tarts, no special pans required.

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

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

Saturday, May 28
12:30 to 3 pm Eastern
9:30 am to 12 pm Pacific

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

In this class, we’ll work together to perfect a tender, yet flaky all-butter pie pastry. Next we’ll create a summery mixed berry filling, then finish it all 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.

Sunday, July 31
3 to 4:30 pm Eastern
12 to 1:30 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.

Saturday, July 16
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.

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 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

Sunday, July 31
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

Saturday, July 9
1 to 5 pm

Saturday, August 6
1 to 5 pm

Sunday, August 21
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, July 18 to 21
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

Saturday, July 9
9 am to 12 pm

Sunday, August 21
9 am to 12 pm

Friday, September 2
1 to 4 pm

Sunday, October 16
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

Sunday, May 15
9 am to 12 pm

Saturday, June 11
9 am to 12 pm

Saturday, July 30
9 am to 12 pm

Sunday, August 21
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, May 7
1 to 5 pm

Sunday, May 15
1 to 5 pm

Saturday, June 11
1 to 5 pm

Sunday, July 3
1 to 5 pm

Friday, July 15
1 to 5 pm

Saturday, August 6
1 to 5 pm

Sunday, August 21
1 to 5 pm

Saturday, September 3
1 to 5 pm

Monday, October 10
1 to 5 pm

Friday, October 21
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

Sunday, July 31
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, May 8
9 am to 12 pm

Sunday, June 5
9 am to 12 pm

Saturday, July 2
9 am to 12 pm

Sunday, August 28
9 am to 12 pm

Sunday, September 4
9 am to 12 pm

Friday, October 14
1 to 4 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, June 6 to 8
9 am to 3 pm, daily

Monday through Wednesday, August 1 to 3
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, May 2 to 5
1 to 5 pm daily

Monday through Thursday, June 20 to 23
1 to 5 pm daily

Monday through Thursday, August 15 to 18
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!

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

Saturday, May 14
9 am to 12 pm

Sunday, June 19
9 am to 12 pm

Sunday, July 17
9 am to 12 pm

Saturday, August 27
9 am to 12 pm

Sunday, September 25
9 am to 12 pm

Sunday, October 9
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

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

Saturday, September 10
9 am to 12 pm

Saturday, October 29
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

Friday, May 27
1 to 4 pm

Sunday, June 12
9 am to 12 pm

Friday, June 24
1 to 4 pm

Sunday, July 3
9 am to 12 pm

Saturday, July 16
9 am to 12 pm

Thursday, August 4
9 am to 12 pm

Sunday, August 28
9 am to 12 pm

Friday, September 2
9 am to 12 pm

Sunday, September 11
9 am to 12 pm

Tuesday, October 11
9 am to 12 pm

Sunday, October 16
9 am to 12 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.

Saturday, May 21
1 to 5 pm

Sunday, September 4
1 to 5 pm

Saturday, October 1
9 am to 1 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, May 30 to June 2
12 to 5 pm, daily

Tuesday through Friday, July 5 to 8
12 to 5 pm, daily

Monday through Thursday, August 15 to 18
12 to 5 pm, daily

Monday through Thursday, September 19 to 22
12 to 5 pm, daily

Monday through Thursday, October 17 to 20
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

Sunday, June 5
9 am to 12 pm

Saturday, July 9
9 am to 12 pm

Sunday, August 7
9 am to 12 pm

Saturday, September 17
9 am to 12 pm

Monday, October 31
1 to 4 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

Saturday, June 25
1 to 5 pm

Sunday, July 24
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

Sunday, June 5
1 to 5 pm 

Thursday, June 23
1 to 5 pm

Saturday, July 9
1 to 5 pm

Friday, July 22
1 to 5 pm

Saturday, August 27
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

Let our instructors guide you through the magical technique that will keep your cinnamon rolls "just baked" fresh for days...if they don't get gobbled up sooner! Get your tangzhongon with our 2021 Recipe of the Year that's loaded with cinnamon and slathered in icing. You'll also learn a super-fast maple-pecan Sticky Bun for when you just can't wait to start the day off sweet.

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

Sunday, August 28
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.

Let our instructors guide you through the magical technique that will keep your cinnamon rolls "just baked" fresh for days...if they don't get gobbled up sooner! Get your tangzhongon with our 2021 Recipe of the Year that's loaded with cinnamon and slathered in icing. You'll also learn a super-fast maple-pecan Sticky Bun for when you just can't wait to start the day off sweet.

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

Sunday, June 12
1 to 5 pm

Saturday, July 16
1 to 5pm

Sunday, July 31
1 to 5 pm

Sunday, August 28
1 to 5 pm

Sunday, September 25
1 to 5 pm

Wednesday, October 12
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, May 8
1 to 5 pm

Saturday, June 4
1 to 5 pm

Thursday, June 16
1 to 5 pm

Sunday, July 10
1 to 5 pm

Sunday, August 7
1 to 5 pm

Saturday, September 10
1 to 5 pm

Sunday, September 25
1 to 5 pm

Sunday, October 16
1 to 5 pm

Thursday, October 27
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

Saturday, August 13
9 am to 12 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

Sunday, May 1
1 to 5 pm

Sunday, September 18
1 to 5 pm

Saturday, October 15
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, June 4
9 am to 12 pm

Sunday, July 14
9 am to 12 pm

Saturday, August 6
9 am to 12 pm

Sunday, September 18
9 am to 12 pm

Sunday, October 30
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, May 2 to 5
9 am to 4 pm daily

Monday through Thursday, August 8 to 11
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, May 22
9 am to 12

Saturday, June 18
9 am to 12 pm

Sunday, July 10
9 am to 12 pm

Saturday, August 20
9 am to 12 pm

A few simple ingredients are combined with time, gentle handling, and a bold bake to yield this classic Italian bread. Crusty and flavorful outside, chewy and riddled with holes inside, and entirely impossible to resist. We'll make two delicious varieties, and in case that wasn't quite enough, we'll use some of the dough to make rolls and focaccia.

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

Friday, May 6
1 to 5 pm

Friday, June 3
1 to 5 pm

Sunday, June 26
1 to 5 pm

Saturday, July 16
1 to 5 pm

Sunday, August 14
1 to 5 pm

Sunday, October 30
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 31
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

Saturday, May 28
1 to 5 pm

Monday, May 30
1 to 5 pm

Saturday, July 2
1 to 5 pm

Sunday, August 7
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, May 16 to 19
1 to 5 pm, daily

Monday through Thursday, July 18 to 21
1 to 5 pm, daily

Monday through Thursday, August 22 to 25
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, July 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

Saturday, August 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

Sunday, May 15
9 am to 12 pm

Saturday, June 11
9 am to 12 pm

Sunday, July 24
9 am to 12 pm

Sunday, August 14
9 am to 12 pm

A few simple ingredients are combined with time, gentle handling, and a bold bake to yield this classic Italian bread. Crusty and flavorful outside, chewy and riddled with holes inside, and entirely impossible to resist. We'll make two delicious varieties, and in case that wasn't quite enough, we'll use some of the dough to make rolls and focaccia.

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, June 5
1 to 5 pm

Sunday, July 3
1 to 5 pm

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, May 29
1 to 5 pm

Tuesday, June 14
1 to 5 pm

Saturday, July 30
1 to 5 pm

Sunday, August 14
1 to 5 pm

Friday, September 9
1 to 5 pm

Friday, October 28
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, May 29
9 am to 12 pm

Saturday, September 3
9 am to 12 pm

Sunday, October 23
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

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

Following up on our multi-day artisan bread classes, this intensive revolves around practicing the skills you’ve learned with an eye to ever-increasing proficiency. You’ll spend three days refining your shaping, scoring, and dough-handling techniques. Building on prior artisan bread classes, you’ll deepen your understanding of flavor development, baker’s percentages, flour selection, and use of pre-ferments and sourdoughs.

Artisan Baking at Home and Artisan II: Bread Intensive are suggested prerequisites for this course.

Lunch included.

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

Monday through Wednesday, August 29 to 31
9 am to 4 pm daily

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.

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

Friday, October 28
1 to 4 pm

Come explore the wide world of bread. We'll bake a cheese-filled flatbread from Georgia, a spiced rye loaf from Sweden, a sesame-coated bagel-like delight from Turkey, and so much more! We’ll learn about the origins of these breads, and all kinds of baking techniques, from an assortment of mixing methods, to a variety of fun shapes, to different approaches to the final bake. Lunch provided daily.

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

Monday through Wednesday, July 11 to 13
9 am to 4 pm, daily

Do you yearn to create an epic Epi? Would a stunning Couronne be your crowning achievement? Shape Up with us and you will be creating loaves that will look as good as they taste. We make the doughs in advance so you can focus on mastering the techniques for these traditional European shapes as well as multi-strand braids.

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

Sunday, May 22
1 to 5 pm

Sunday, July 17
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 27 to 29
9 am to 4 pm, daily