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, November 7, 3 to 6 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.

Saturday, October 10, 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, November 1, 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, November 29, 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.

Saturday, October 24, 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, September 28 - October 1, 12 to 5 pm daily

Monday through Thursday, November 16 - 19, 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

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.

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, October 17, 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, October 31, 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

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. 

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, February 22 to 25, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, March 15 to 18, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, March 29 to April 1, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, April 26 to 29, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, May 17 to 20, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

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.

Thursday, October 22, 1 to 4 pm

Thursday, November 5, 1 to 4 pm

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

Friday, November 6, 1 to 5 pm

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

Friday, October 16, 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

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. 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, September 16, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Saturday, October 24, 7 to 8:30 pm Eastern, 4 to 5:30 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 22, 3 to 4:30 pm Eastern, 12 to 1:30 pm Pacific

Sunday, December 6, 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, 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 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.

Monday, November 23, 5 to 6:30 pm Eastern, 2 to 3:30 pm 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 15, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Monday, February 15, 5 to 6:30 pm Eastern, 2 to 3:30 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. 

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

Sunday, March 14, 2:30 to 5 pm Eastern, 11:30 am to 2 pm Pacific

Tuesday, March 16, 12:30 to 3 pm Eastern, 9:30 am to 12 pm Pacific

Saturday, April 3, 12 to 2:30 pm Eastern, 9 to 11:30 am Pacific

Sunday, April 18, 12:30 to 3 pm Eastern, 9:30 am to 12 pm Pacific

Tuesday, April 20, 3 to 5:30 pm Eastern, 12 to 2:30 pm Pacific

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

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

Saturday, May 29, 3 to 5:30 pm Eastern, 12 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.

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, March 6, 3 to 4:30 pm Eastern, 12 to 1:30 pm Pacific

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

Monday, April 26, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Saturday, May 1, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Friday, May 21, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Sunday, May 30, 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, March 14

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Saturday, March 20

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Friday, March 26

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Friday, April 16

11 am to 12:30 pm & 5:30 to 7 pm Eastern

8 to 9:30 am & 2:30 to 4 pm Pacific

Saturday, April 17

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Sunday, April 25

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Sunday, May 9

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Saturday, May 22

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 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! 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 27, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Sunday, March 28, 9 to 10:30 am Eastern, 6 to 7:30 am Pacific

Friday, April 2, 12 to 1:30 pm Eastern, 9 to 10:30 am 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.

Tuesday, March 16

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Sunday, April 18

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Saturday, May 1

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

Thursday, May 27

10 to 11:30 am & 4 to 5:30 pm Eastern

7 to 8:30 am & 1 to 2:30 pm Pacific

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 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

Monday through Wednesday, October 19 - 21, 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

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.

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 26 & Saturday, February 27

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, March 12 & Saturday, March 13

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific



Thursday, March 25 & Friday, March 26


Thursday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Friday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Saturday, April 10 & Sunday, April 11


Saturday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Sunday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, April 23 & Saturday, April 24

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Saturday, May 1 & Sunday, May 2


Saturday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Sunday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, May 28 & Saturday, May 29

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

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, November 8, 9 am to 12 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!

Saturday, August 8, 9 am to 12 pm

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

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.

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, October 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'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

Sunday, October 11, 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

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, October 5 - 8, 1 to 5 pm daily

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

Friday, October 23, 1 to 4 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

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, October 11, 1 to 5 pm 

In this 90-minute class, we’ll guide you through the process of making a leavened and non-leavened flatbread to accompany all your favorite Indian dishes.

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, February 28, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Friday, March 5, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Thursday, March 11, 1 to 2:30 pm Eastern, 10 to 11:30 am Pacific

Thursday, April 8, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Monday, May 3, 3:30 to 5 pm Eastern, 12:30 to 2 pm Pacific

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

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.

Monday through Thursday, October 26 - 29, 12 to 5 pm daily

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

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

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!

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, December 19, 12 to 2:15 pm Eastern, 9 to 11:15 am Pacific

In this 90-minute class you'll learn to make soft, buttery Parker House Rolls – the perfect accompaniment to any holiday meal!

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

Wednesday, December 23, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Saturday, February 6, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

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.

Monday, March 22, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

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

Saturday, May 8, 3:30 to 5 pm Eastern, 12:30 to 2 pm Pacific

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.

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 26, 2 to 4:15 pm Eastern, 11 am to 1:15 pm Pacific

Saturday, March 13, 12 to 2:15 pm Eastern, 9 to 11:15 am Pacific

Thursday, March 25, 1:30 to 3:45 pm Eastern, 10:30 am to 12:45 pm Pacific

Sunday, March 28, 2:30 to 4:45 pm Eastern, 11:30 am to 1:45 pm Pacific

Sunday, April 11, 9 to 11:15 am Eastern, 6 to 8:15 am Pacific

Monday, April 19, 1 to 3:15 pm Eastern, 10 am to 12:15 pm Pacific

Tuesday, May 4, 10 am to 12:15 pm Eastern, 7 to 9:15 am Pacific

Sunday, May 16, 9 to 11:15 am Eastern, 6 to 8:15 am 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.

Friday, March 5, 12 to 4 pm Eastern, 9 am to 1 pm Pacific

Sunday, April 18, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, May 14, 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, December 14, 3 to 5 pm Eastern, 12 to 2 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.

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

Sunday, May 2, 1 to 2:30 pm Eastern, 10 to 11:30 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:
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. 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.

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 Wednesday, March 8 to 10, 12 to 5 pm Eastern, 9 am to 2 pm Pacific, daily

Monday, April 5, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Monday through Wednesday, April 12 to 14, 12 to 5 pm Eastern, 9 am to 2 pm Pacific, daily

Monday, May 17, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Monday through Wednesday, May 24 to 26, 12 to 5 pm Eastern, 9 am to 2 pm Pacific, 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. 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! Please note: This class was formerly called Yeast Bread Basics.

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, March 20, 12:30 to 2:45 pm Eastern, 9:30 to 11:45 am Pacific

Friday, March 26, 12:30 to 2:45 pm Eastern, 9:30 to 11:45 am Pacific

Saturday, April 17, 12:30 to 2:45 pm Eastern, 9:30 to 11:45 am Pacific

Friday, April 30, 2 to 4:15 pm Eastern, 11 am to 1:15 pm Pacific

Saturday, May 22, 12:30 to 2:45 pm Eastern, 9:30 to 11:45 am Pacific

Sunday, May 30, 2:30 to 4:45 pm Eastern, 11:30 am to 1:45 pm Pacific

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.

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 26, 2 to 4:15 pm Eastern, 11 am to 1:15 pm 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.  

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, February 21, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Sunday, March 14, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Wednesday, March 24, 6:30 to 8 pm Eastern, 3:30 to 5 pm Pacific

Sunday, March 28, 11:30 am to 1 pm Eastern, 8:30 to 10 am Pacific

Sunday, April 18, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Saturday, April 24, 2 to 3:30 pm Eastern, 11 am to 12:30 pm Pacific

Tuesday, May 4, 4:30 to 6 pm Eastern, 1:30 to 3 pm Pacific

Sunday, May 9, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Saturday, May 22, 9:30 to 11 am Eastern, 6:30 to 8 am 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! 

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 20, 2:30 to 5 pm Eastern, 11:30 am to 2 pm Pacific

Saturday, March 6, 9 to 11:30 am Eastern, 6 to 8:30 am Pacific

Friday, March 19, 1:30 to 4 pm Eastern, 10:30 am to 1 pm Pacific

Sunday, March 21, 9 to 11:30 am Eastern, 6 to 8:30 am Pacific

Sunday, March 21, 2:30 to 5 pm Eastern, 11:30 am to 2 pm Pacific

Friday, April 2, 2:30 to 5 pm Eastern, 11:30 am to 2 pm Pacific

Saturday, April 17, 11:30 am to 2 pm Eastern, 8:30 to 11 am Pacific

Sunday, May 2, 9:30 am to 12 pm Eastern, 6:30 to 9 am Pacific

Saturday, May 15, 9 to 11:30 am Eastern, 6 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.

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, February 28, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Sunday, March 7, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Saturday, April 24, 12:30 to 2 pm Eastern, 9:30 to 11 am Pacific

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.

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

Saturday, March 13, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Thursday, March 25, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Saturday, March 27, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Thursday, April 1, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Friday, April 9, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Sunday, April 18, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Saturday, April 24, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Sunday, May 2, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Monday, May 17, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Saturday, May 29, 6 to 7:30 pm Eastern, 3 to 4:30 pm 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!

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, March 6, 12 to 2:30 pm Eastern, 9 to 11:30 am Pacific

Sunday, March 14, 12:30 to 3 pm Eastern, 9:30 am to 12 pm Pacific

Saturday, April 10, 12 to 2:30 pm Eastern, 9 to 11:30 am 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.

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 26 & Saturday, February 27

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, March 12 & Saturday, March 13

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Thursday, March 25 & Friday, March 26


Thursday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Friday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Saturday, April 10 & Sunday, April 11


Saturday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Sunday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, April 23 & Saturday, April 24

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Saturday, May 1 & Sunday, May 2


Saturday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Sunday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific



Friday, May 28 & Saturday, May 29

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm 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. 

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, February 22 to 25, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, March 15 to 18, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, March 29 to April 1, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, April 26 to 29, 1 to 5 pm Eastern, 10 am to 2 pm Pacific, daily

Monday through Thursday, May 17 to 20, 1 to 5 pm Eastern, 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.

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, March 27, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Sunday, April 25, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Saturday, May 8, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Sunday, May 30, 9:30 to 11 am Eastern, 6:30 to 8 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.

In this 2.75-hour class, we’ll guide you through the process of making a soft and pillowy Japanese-style bread, using the Tangzhong Method. Please note, a stand mixer is recommended 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.

Thursday, February 18, 2 to 4:45 pm Eastern, 11 am to 1:45 pm Pacific

Friday, March 12, 2 to 4:45 pm Eastern, 11 am to 1:45 pm Pacific

Sunday, March 28, 2 to 4:45 pm Eastern, 11 am to 1:45 pm Pacific

Friday, April 9, 2 to 4:45 pm Eastern, 11 am to 1:45 pm Pacific

Sunday, April 25, 1:30 to 4:15 pm Eastern, 10:30 am to 1:15 pm Pacific

Thursday, May 6, 1:30 to 4:15 pm Eastern, 10:30 am to 1:15 pm Pacific

Sunday, May 23, 11 am to 1:45 pm Eastern, 8 to 10:45 am Pacific

In this 90-minute class, we'll guide you through the process of making two types of flatbreads from two different regions of the world. 

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 27, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Sunday, March 7, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Saturday, April 10, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Sunday, May 22, 9 to 10:30 am Eastern, 6 to 7:30 am Pacific

In this 2-hour class, we will mix both a yeasted, and a cake doughnut batter, two different glazes, and then guide you through the basics of frying your 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, March 6, 12 to 2 pm Eastern, 9 to 11 am Pacific

Saturday, March 27, 12 to 2 pm Eastern, 9 to 11 am Pacific

Saturday, April 17, 3 to 5 pm Eastern, 12 to 2 pm Pacific

Sunday, May 16, 12 to 2 pm Eastern, 9 to 11 am Pacific

In this 2-day course we will guide you with tips and tricks for handling whole grains in bread. You’ll then use that knowledge to make two different breads.

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, March 18 & Friday, March 19

Thursday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Friday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Monday, April 19 & Tuesday, April 20 

Monday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Tuesday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, May 7 & Saturday, May 8 

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Thursday, May 20 & Friday, May 21

Thursday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Friday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

In this 2.25 hour class you’ll make two versions of this rich holiday bread, just in time for the spring celebrations to come.

Please note: A stand mixer is required for this class. While the active class time is 2.25 hours, the total recipe time is closer to 3.5 hours. You’ll continue proofing and baking your loaf after class ends.

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 21, 2 to 4:15 pm Eastern, 11 am to 1:15 pm Pacific

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

Saturday, May 8, 12 to 2:15 pm Eastern, 9 to 11:15 am Pacific

Sunday, May 16, 3 to 5:15 pm Eastern, 12 to 2:15 pm Pacific

Saturday, May 29, 12 to 2:15 pm Eastern, 9 to 11:15 am Pacific

This 2-day class will have you ready to host your own Afternoon Tea. From fine-grained Pain de Mie perfect for finger sandwiches, to rich, tender scones and lemon curd, you’ll learn the essentials needed to serve a memorable and delicious tea!

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, April 22 & Friday, April 23

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

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

Saturday, May 22 & Sunday, May 23

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

Sunday, 2 to 4 pm Eastern, 11 am to 1 pm Pacific

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, and two tasty spreads!

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.  The formula uses a pre-ferment to increase flavor and features a short mix method.

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 19 & Saturday, March 20

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 9 & Saturday, April 10

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

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

Friday, April 30 & Saturday, May 1

Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific

Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

In this 90-minute class, we’ll guide you through the process of making a leavened and non-leavened flatbread to accompany all your favorite Indian dishes.

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, February 28, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Friday, March 5, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Thursday, March 11, 1 to 2:30 pm Eastern, 10 to 11:30 am Pacific

Thursday, April 8, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Monday, May 3, 3:30 to 5 pm Eastern, 12:30 to 2 pm Pacific

In this 90-minute class you'll learn to make soft, buttery Parker House Rolls – the perfect accompaniment to any meal!

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 6, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Sunday, March 7, 9 to 10:30 am Eastern, 6 to 7:30 am Pacific

Are you a home baker who dreams of pulling crackling naturally-leavened breads from your oven? Is your life’s ambition to create the perfect French baguette? Would you love to make your own flaky croissants from start to finish? If so, this class was created with you in mind. From lectures on pre-ferments to getting your hands into the doughs, you’ll spend four days immersed with us in all things artisan-baked. 

Please note:
This class requires that you already have a sourdough starter on hand, and includes a feeding schedule that you should start using at least 3 days prior to class. This 4 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.

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, March 29, 7 to 8 pm Eastern, 4 to 5 pm Pacific and
Monday through Thursday, April 5 to 8, 12 to 4 pm Eastern, 9 am to 1 pm Pacific, daily

Monday, May 3, 7 to 8 pm Eastern, 4 to 5 pm Pacific and
Monday through Thursday, May 10 to 13, 12 to 4 pm Eastern, 9 am to 1 pm Pacific, daily

In this class, we’ll make two traditional Italian flatbreads, a soft, tender Focaccia, and a Fougassa, studded with Asiago cheese.

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

Saturday, April 3, 2 to 4:30 pm Eastern, 11 am to 1:30 pm Pacific

Saturday, April 24, 9 to 11:30 am Eastern, 6 to 8:30 am Pacific

Tuesday, May 4, 1 to 3:30 pm Eastern, 10 am to 12:30 pm Pacific

Saturday, May 22, 12 to 2:30 pm Eastern, 9 to 11:30 am Pacific

In this interactive forum we’ll guide you through the basic principles of feeding and maintaining a healthy and active sourdough starter.  We’ll go over common sourdough vocabulary and troubleshooting for beginners to the sourdough process.  We’ll talk about options for when you go on vacation or need a break from daily feeding.  Plus, there will be ample time for Q&A.

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, April 29, 6 to 8 pm Eastern, 3 to 5 pm Pacific

In this 2.5-hour class, you will learn how to make our 2021 Recipe of the Year. Whether you enjoy these pillowy cinnamon rolls hot from the oven or up to a week later (if they last that long!), they retain their wonderful soft texture. Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon roll!

Please note: While not required, a stand mixer is recommended 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.

Friday, April 2, 9 to 11:30 am Eastern, 6 to 8:30 am Pacific

Friday, April 23, 1 to 3:30 pm Eastern, 10 am to 12:30 pm Pacific

Friday, May 21, 1:30 to 4 pm Eastern, 10:30 am to 1 pm Pacific

In this 2-day class, we’ll guide you through the process of making a rich, buttery Brioche dough. You’ll learn how to shape the Brioche into a traditional loaf called nanterre,  individual savory tarts, and an impressive sweet treat called a Beesting Cake, or Bienenstich.

Please note: This class requires a stand mixer with dough hook and whisk attachments.

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 April 15 & Friday April 16

Thursday, 4 to 6 pm Eastern, 1 to 3 pm Pacific

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

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

Saturday, October 31, 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, November 2-4, 12 pm to 5 pm daily

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

Sunday, October 4, 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 the techniques you need to design and decorate festive cakes for any occasion. Bring your imagination---we'll provide the rest, as you apply icing to create a level cake, practice making an essential crumb coat and use a pastry bag to pipe decorations.

Sunday, October 18, 1 to 5 pm

In this 90-minute class, you'll use the creaming method to create tender, moist pumpkin cakes, and sandwich them with a simple ginger-scented cream cheese filling to make a seasonal version on the classic New England treat. A stand mixer or hand mixer is recommended 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.

Sunday, September 27, 4 to 5:30 pm Eastern, 1 to 2:30 pm Pacific

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

In this 2 hour class, we’ll guide you through the process of making tender chocolate cupcakes from scratch, then we’ll whip up a silky Swiss meringue buttercream to pipe on top. We highly recommend having a stand mixer or hand mixer to make the buttercream 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.

Sunday, January 24, 12:30 to 2:30 pm Eastern, 9:30 to 11:30 am Pacific

In this 90-minute class, we’ll guide you through the process of making a festive seasonal Bundt cake, complete with apple cider glaze. For best results, we recommend using a stand or hand mixer 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, October 4, 2 to 3:30 pm Eastern, 11 am to 12:30 pm Pacific

Sunday, November 15, 3 to 4:30 pm Eastern, 12 to 1:30 pm Pacific

See how simple it is to make these delectable cookies. A double bake gives biscotti their crisp crunch, and in this 90-minute class you’ll learn the traditional Italian “well method” for mixing dough and practice shaping and mixing techniques unique to biscotti.

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, February 21, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Saturday, March 20, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Saturday, April 10, 3:30 to 5 pm Eastern, 12:30 to 2 pm Pacific

Sunday, April 25, 5:30 to 7 pm Eastern, 2:30 to 4 pm Pacific

In this 90-minute class, we'll make delicious chocolate-spice cookies, then sandwich them with a creamy orange-scented buttercream.

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 20, 6:30 to 8 pm Eastern, 3:30 to 5 pm Pacific

In this 90-minute class, we’ll guide you through the process of making a simple shortbread cookie dough that we’ll flavor and shape into pinwheels, sandwich, and thumbprint cookies!

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, February 28, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Saturday, March 27, 3:30 to 5 pm Eastern, 12:30 to 2 pm Pacific

In this class we’ll guide you through the process of making a tender, yet flaky all-butter pie pastry along with a seasonal apple filling, as well as soft buttery rolls for your holiday table. 

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 24, 2 to 4:30 pm Eastern, 11 am to 1:30 pm Pacific

Tuesday, December 22, 12 to 2:30 pm Eastern, 9 to 11:30 am Pacific

In this 90-minute class, we will guide you through the process of making a delicious lemon Bundt cake,
complete with tangy lemon glaze. For best results, we recommend using a stand or hand mixer
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, May 8, 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 your own unique and customizable shortbread cookies and blondie bar cookies.

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

Saturday, February 13, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Learn to make our version of Queen Victoria's favorite tea-time treat: the Victoria Sandwich. We'll guide you through making a buttery pound cake, then fill it with homemade jam and buttercream.

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 7, 2:30 to 4:45 pm Eastern, 11:30 am to 1:45 pm Pacific

Wednesday, April 7, 12:30 to 2:45 pm Eastern, 9:30 to 11:45 am Pacific

Saturday, May 15, 12:30 to 2:45 pm Eastern, 9:30 to 11:45 am Pacific

Join us as we make two of our favorite flour-free treats: a decadent flourless chocolate cake and coconut macaroons.

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, March 31, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

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

This interactive class will cover the science of making easy-to-fill vanilla cupcakes, tangy lemon curd, and meringue frosting that you can toast in the oven or with a blow torch!

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 14, 6 to 8 pm Eastern, 3 to 5 pm Pacific

Wednesday, April 21, 6 to 8 pm Eastern, 3 to 5 pm Pacific

Sunday, May 16, 5:30 to 7:30 pm Eastern, 2:30 to 4:30 pm Pacific

This 90-minute class will have you rolling in Rugelach in no time! We’ll make a flaky cream cheese pastry, and roll a traditional nut and chocolate filling up inside of it, and have you ready for tea or coffee break!

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, March 6, 3 to 4:30 pm Eastern, 12 to 1:30 pm Pacific

Sunday, April 11, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Saturday, May 15, 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 simple shortbread cookie dough that we’ll flavor and shape into pinwheels, sandwich, and thumbprint cookies!

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, February 28, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Saturday, March 27, 3:30 to 5 pm Eastern, 12:30 to 2 pm Pacific

In this 2.25-hour class, we’ll guide you through the process of making two luscious mousse recipes which can be used for a variety of desserts, cakes, or pastries. Please note, a stand mixer is recommended 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.

Sunday, March 28, 6 to 8:15 pm Eastern, 3 to 5:15 pm Pacific

Let’s celebrate the maple season as we bake together in this 90-minute class. Discover how this natural, native sweetener adds an exquisite flavor to Maple-Walnut Cream Scones and to an all-time favorite, Maple-Pear Upside-down Cake. You’ll also learn about the new grading system and numerous other ways to utilize maple syrup in your cooking and baking year-round!

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, March 15, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Sunday, March 28, 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 buttercrunch toffee and then several methods to coating the toffee with nuts and tempered chocolate.

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 27, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Saturday, April 3, 5:30 to 7 pm Eastern, 2:30 to 4 pm Pacific

Sunday, May 9, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Learn to make these delicate meringue-based confections. We’ll cover the French technique for these almond cookie bases, and make a batch of French-style meringue buttercream to color and flavor as you wish. Learning to make these technically challenging cookies is worth the effort!
Please note: this class requires a stand-mixer with whip attachment, and a digital thermometer.

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 12, 3 to 5:30 pm Eastern, 12 to 2:30 pm Pacific

Friday, April 2, 1:30 to 4 pm Eastern, 10:30 am to 1 pm Pacific

Monday, May 3, 12 to 2:30 pm Eastern, 9 to 11:30 am Pacific

Sunday, May 9, 2:30 to 5 pm Eastern, 11:30 am to 2 pm Pacific

Friday, May 28, 1:30 to 4 pm Eastern, 10:30 am to 1 pm Pacific

See how simple it is to make these delectable cookies. A double bake gives biscotti their crisp crunch, and in this 90-minute class you’ll learn the traditional Italian “well method” for mixing dough and practice shaping and mixing techniques unique to biscotti.

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, February 21, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Saturday, March 20, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Saturday, April 10, 3:30 to 5 pm Eastern, 12:30 to 2 pm Pacific

Sunday, April 25, 5:30 to 7 pm Eastern, 2:30 to 4 pm Pacific

We will mix and pipe ladyfingers from scratch, and whip up a rich custard and whipped cream filling. They’ll come together for a decadent dessert that will definitely be a ‘pick me up’!
Please note: this class requires a stand mixer or hand mixer with whip attachment.

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 21, 1 to 3:30 pm Eastern, 10 am to 12:30 pm Pacific

Friday, April 16, 2 to 4:30 pm Eastern, 11 am to 1:30 pm Pacific

Saturday, May 22, 5 to 7:30 pm Eastern, 2 to 4:30 pm Pacific

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.

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

Tis the season for a homey pie for supper. You’ll make two different crusts and seasonal fillings to match and go home with 2 pies for a cozy supper.

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

Sunday, November 8, 1 to 5 pm

In this 90-minute class, you'll make these delicious dumplings from scratch. We’ll start with a hand-mixed dough, fill them with a traditional potato and onion filling, then brown them in butter and serve them with caramelized onions.

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 20, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Monday, March 8, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

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

Sunday, April 25, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Thursday, May 6, 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 samosa dough and a traditional potato-based vegetable filling. We will work together to roll, cut, fill, and fry the samosas. We will end the class by making a traditional Hari (green) chutney to accompany them.

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, February 28, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

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

Saturday, March 27, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Saturday, April 17, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

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

Sunday, May 30, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

See how easy it is to master these delectable treats! You’ll make the traditional pillowy potato puffs as well as a fresh tomato sauce to go with them.

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

Saturday, March 6, 5:30 to 7 pm Eastern, 2:30 to 4 pm Pacific

Sunday, March 28, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Sunday, April 18, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Tuesday, April 27, 4:30 to 6 pm Eastern, 1:30 to 3 pm Pacific

Friday, May 14, 5 to 6:30 pm Eastern, 2 to 3:30 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

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

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.

In this 90-minute class, we’ll guide you through the process of making this classic French-Canadian meat pie.  We’ll make a tender, yet flaky all-butter pie pastry then fill it with a savory meat and potato filling –a perfect supper for those chilly nights! 

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 19, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Monday, May 10, 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, yet flaky handheld meat pasty, commonly found in the British Isles. 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 28, 5 to 6:30 pm Eastern, 2 to 3:30 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.

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

Saturday, March 27, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

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

Friday, April 16, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

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

Monday, May 24, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

See how easy it is to master these delectable treats! You’ll make the traditional pillowy potato puffs as well as a fresh tomato sauce to go with them.

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

Saturday, March 6, 5:30 to 7 pm Eastern, 2:30 to 4 pm Pacific

Sunday, March 28, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Sunday, April 18, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Tuesday, April 27, 4:30 to 6 pm Eastern, 1:30 to 3 pm Pacific

Friday, May 14, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

We’ll teach you a simple flaky crust and create a rich, creamy chicken filling for a delicious homemade potpie.  We'll then use the other half the pie dough to create an apple pie with 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.

In this 90-minute class, you'll make these delicious dumplings from scratch. We’ll start with a hand-mixed dough, fill them with a traditional potato and onion filling, then brown them in butter and serve them with caramelized onions.

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 20, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Monday, March 8, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

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

Sunday, April 25, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

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

In this 90-minute class, we will go over the basics of creating a flaky pie pastry, blind baking, and constructing a silky custard to cover your choice of quiche 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.

Sunday, February 28, 9 to 10:30 am Eastern, 6 to 7:30 am Pacific

Saturday, March 13, 9:30 to 11 am Eastern, 6:30 to 8 am Pacific

Monday, April 12, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Sunday, May 9, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Monday, May 31, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

Join us to make these delicious samosas! We'll start with the dough, then create the classic potato and pea filling. We'll show you how to roll out, shape, and fry them to golden perfection. 

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, February 28, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

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

Saturday, March 27, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Saturday, April 17, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

Light crêpes, rich cheese filling and piping hot strawberry sauce will have you going back for seconds. Serve with fresh fruit and toast for a special brunch, or with roasted potatoes and asparagus for an evening meal.

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

Thursday, February 18, 5 to 6:30 pm Eastern, 2 to 3:30 pm Pacific

For your feast, we'll make a delicious Italian Meat Pie with a yeast-leavened crust, and packed with cheeses and cured meats. For dessert, we'll be making some lemony Italian Easter cookies, called Uncinetti. We'll leave the veggies up to you! 

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.

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