Home Baker Classes

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

Friday, August 7,  9 am to 12 pm

Sunday, September 27, 9 am to 12 pm

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

Saturday, October 24, 9 am to 12 pm

Saturday, November 7, 3 to 6 pm

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

Saturday, August 8, 9 am to 12 pm 

Friday, August 14, 1 to 4 pm

Sunday, September 27, 9 am to 12 pm

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, September 13, 9 am to 12 pm

Friday, October 9, 1 to 4 pm

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.

Thursday, September 10, 1 to 5 pm

Saturday, October 10, 1 to 5 pm

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.

Sunday, August 9, 1 to 5 pm

Sunday, September 13, 1 to 5 pm

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

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

Monday through Wednesday, November 9 - 11, 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.

Friday, August 28, 1 to 5 pm

Wednesday, September 30, 1 to 5 pm

Sunday, October 25, 1 to 5 pm

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

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

And the Baking School’s COVID policies:

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

You'll never buy pre-packaged puff pastry again! You'll make a quick dough for buttery, flaky pastry, then use it to create a classic French apple tart and savory palmiers. 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, August 15, 9 to 10:30 am Pacific, 12 to 1:30 pm Eastern 

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

Sunday, October 18, 2 to 3:30 pm Pacific, 5 to 6:30 pm Eastern

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, August 15, 9 am to 12 pm

Saturday, September 12, 9 am to 12 pm

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, September 26, 1 to 5 pm

Thursday, October 15, 1 to 5 pm

Saturday, October 31, 1 to 5 pm

Saturday, November 14, 1 to 5 pm

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

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

Sunday, August 16, 9 am to 12 pm

Thursday, September 10, 9 am to 12 pm

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.

Saturday, August 22, 9 to 10:30 am Pacfic, 12 to 1:30 pm Eastern

Friday, September 4, 2 to 3:30 pm Pacific, 5 to 6:30 pm Eastern

Sunday, October 25, 12 to 1:30 pm Pacific, 3 to 4:30 pm Eastern

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, September 21 to 24, 10 am to 2 pm Pacific, 1 to 5 pm Eastern, daily

These are the old-fashioned cinnamon buns just like grandma made. You'll make two sweet temptations--the classic iced cinnamon buns, both a yeasted and a quick version, and sticky buns with a finger-licking gooey caramel topping! 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 13, 12 to 2:15 pm Eastern, 9 to 11:15 Pacific

Sunday, October 18, 1 to 3:15 Eastern, 10 am to 12:15 pm Pacific

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

Sunday, September 6, 9 am to 12 pm

Thursday, October 22, 1 to 4 pm

Thursday, November 5, 1 to 4 pm

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

Saturday, September 5, 9 am to 12 pm

Thursday, September 24, 1 to 4 pm

Thursday, November 12, 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

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! 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, September 12, 12 to 1:30 pm Pacific, 3 to 4:30 pm Eastern

Saturday, October 17, 12 to 1:30 pm Pacific, 3 to 4:30 pm Eastern

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

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

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. 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, September 18, 1 to 3:30 pm Eastern, 10 am to 12:30 pm Pacific

Monday, October 12, 3 to 5:30 pm Eastern, 12 to 2:30 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. Butter, salt, cinnamon sugar... We've got it covered!

Wednesday, October 14, 1 to 4 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.

Monday, September 7, 1 to 5 pm

Saturday, September 19, 1 to 5 pm

Saturday, October 17, 1 to 5 pm

Saturday, November 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

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, October 16 & Saturday, October 17

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

Saturday, 1 to 5 pm Eastern, 10 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.

Thursday, September 17, 1 to 4 pm

Sunday, November 8, 9 am to 12 pm

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

Friday, November 13, 1 to 5 pm

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

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

Saturday, August 8, 9 am to 12 pm

Have feathery-light biscuits and tender scones eluded you? Have fun with these quick recipes while you mix the dough, understand the action of chemical leaveners, and learn tips for preparation and storage.  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, September 5, 10 to 11:30 am Pacific, 1 to 2:30 Eastern

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

Friday, October 23, 9 to 10:30 am Pacific, 12 to 1:30 pm Eastern

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

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

Saturday, September 12, 1 to 5 pm

Sunday, September 20, 1 to 5 pm

Monday, October 12, 1 to 5 pm

Sunday, November 1, 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

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

Sunday, August 23, 9 am to 12 pm

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

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

Thursday, August 27, 6 to 9 pm

Sunday, October 18, 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.

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

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.

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

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

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

Saturday, August 29, 1 to 5 pm

Sunday, October 4, 1 to 5 pm

Saturday, November 21, 1 to 5 pm

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

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

Monday through Thursday, 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

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

Saturday, September 5, 1 to 5 pm

Sunday, November 15, 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.

Sunday, October 11, 1 to 5 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! 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, September 19, 4 to 5:30 pm Eastern, 1 to 2:30 pm Pacific

Saturday, October 10, 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 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, October 17, 12 to 1:30 pm Eastern, 9 to 10:30 am 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.

Saturday, October 24, 12 to 1:30 pm Eastern, 9 to 10:30 am 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

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

Saturday, September 26, 9 am to 12 pm

Saturday, November 14, 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

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

Come learn simple techniques for producing moist, tender, delicious muffins. 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 20, 1 to 2:30 pm Eastern, 10 to 11:30 am 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! 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, September 26, 1 to 3:15 pm Eastern, 10 am to 12:15 pm Pacific

Sunday, October 11, 3 to 5:15 pm Eastern, 12 to 2:15 pm Pacific

Monday, October 26, 6 to 8:15 pm Eastern, 3 to 5:15 pm Pacific

In this 90-minute 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.

Saturday, October 3, 7 to 8:30 pm Eastern, 4 to 5:30 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

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.

Monday, October 5, 6 to 7:30 pm Eastern, 3 to 4:30 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.

Are your crisps too crumbly? Your cobblers too crispy? Time to master the pleasure of old-fashioned New England desserts: cobblers, crisps and buckles.

Tuesday, October 13, 1 to 4 pm

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

Tis the season for ginger, and if it’s one of your favorite spices, this is the class for you. We’ll use ginger in three forms—ground, fresh & crystallized and make a variety of gingery favorites.

Sunday, November 15, 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

A holiday repast simply isn’t complete without pie. We'll guide you through making flaky crust and a seasonal filling and teach you presentation tricks of the trade.

Saturday, November 21, 9 am to 12 pm

Monday, November 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

The Holidays are time to step up your pie-making efforts. You’ll make a pie and a tart from scratch, and learn some professional finishes for a truly festive holiday dessert table.

Sunday, November 22, 1 to 5 pm

Thanksgiving is over and it's already time to get a jump on Christmas planning with our annual gift-making class from King Arthur. We know the best gifts are ones you make yourself, and our talented staff of bakers will show you their favorite gifts from the hearth, along with fresh ideas for packaging them.

Tuesday, November 24, 1 to 5 pm 

Friday, November 27, 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

Ready to dive into holiday baking, but not sure where to start? In this class you’ll make a pie and yeasted rolls from scratch, and gain the confidence to recreate them at home.

Wednesday, November 25, 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

Quick and delicious-cookies mean instant gratification, and this class will give you recipes and instruction to keep the cookie jar full during this peak cookie season.

Sunday, November 29, 9 am to 12 pm

Are you always on the lookout for a new cookie recipe? Join us for a three-day class on making cookies, from simple to advanced. We’ve gathered a selection of our favorite cookies to teach you the underlying principles and make you confident enough to try any technique and even invent some of your own. We’ll be sure to save time for decoration, and you’ll go home with cookies galore and the confidence to come up with some of your own creations.

Monday through Wednesday, November 30 - December 2, 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 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 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.

Sunday, October 25, 6 to 7:30 pm Eastern, 3 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.

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

Sunday, November 22, 9 am to 12 pm

Before signing up for a class, please review Vermont’s travel guidelines:
https://www.healthvermont.gov/response/coronavirus-covid-19/traveling-vermont

And the Baking School’s COVID policies:
https://www.kingarthurbaking.com/baking-school/what-to-expect

Make 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

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.

Friday, October 23, 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 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.

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.

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