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, 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

Saturday, June 26
12 to 2:15 pm Eastern
9 to 11:15 am Pacific

Sunday, July 18
12:30 to 2:45 pm Eastern
9:30 to 11:45 am Pacific

Saturday, August 21
12:30 to 2:45 pm Eastern
9:30 to 11:45 pm Pacific

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction. Please note, virtual classes are non-refundable.

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

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

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

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

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

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

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

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

Friday, July 30 & Saturday, July 31
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, August 27 & Saturday, August 28
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

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

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Saturday, June 19
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

Sunday, August 29
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Saturday, June 19
12:30 to 3 pm Eastern
9:30 am to 12 pm Pacific

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

Saturday, August 7
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Friday, August 20
2 to 4:30 pm Eastern
11 am to 1:30 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.

Saturday, June 26
12:30 to 2 pm Eastern
9:30 to 11 am Pacific

Sunday, August 15
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

Friday, August 27
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

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

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 21
6 to 8 pm Eastern
3 to 5 pm Pacific

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

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

Sunday, August 15
12 to 2 pm Eastern
9 to 11 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.

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

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

Friday, August 13 & Saturday, August 14
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

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

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 15
9 to 11:30 am Eastern
6 to 8:30 am Pacific

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

Thursday, June 17
5 to 7:30 pm Eastern
2 to 4:30 pm Pacific

Saturday, July 17
11 am to 1:30 pm Eastern
8 to 10:30 am Pacific

Sunday, August 8
10 am to 12:30 pm Eastern
7 to 9:30 am 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

Friday, June 11
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

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

Sunday, August 29
2 to 3:30 pm Eastern
11 am to 12:30 pm 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, June 18
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

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

Thursday, July 29
5:30 to 7 pm Eastern
2:30 to 4 pm Pacific

Sunday, August 29
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

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

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

Sunday, August 15
9 am to 12 pm

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

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

Monday through Wednesday, July 19 to 21
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, July 9
1 to 5 pm 

Sunday, July 25
1 to 5 pm

Wednesday, July 28
1 to 5 pm

Friday, August 6
1 to 5 pm

Sunday, August 15
1 to 5 pm

Thursday, August 19
1 to 5 pm

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

Friday, July 2
9 am to 12 pm

Friday, July 2
1 to 4 pm

Saturday, July 31
9 am to 12 pm

Sunday, August 15
9 am to 12 pm

Friday, August 27
9 am to 12 pm

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

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

Saturday, July 17
1 to 5 pm

Friday, August 27
1 to 5 pm

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

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

Friday, July 15
9 am to 12 pm

Friday, August 13
9 am to 12 pm

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

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

Monday through Wednesday, July 12 to 14
12 to 5 pm daily

Monday through Wednesday, August 30 to September 1
12 to 5 pm daily

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

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

Thursday, July 8
1 to 4 pm

Sunday, July 18
9 am to 12 pm

Tuesday, July 27
9 am to 12 pm

Sunday, August 1
9 am to 12 pm

Saturday, August 28
9 am to 12 pm

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

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

Sunday, August 15
1 to 5 pm

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

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

Saturday, June 19
9 am to 12 pm

Sunday, July 25
9 am to 12 pm

Saturday, August 21
9 am to 12 pm

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

Saturday, June 26
1 to 5 pm 

Saturday, July 10
1 to 5 pm

Monday, July 26
1 to 5 pm

Friday, July 30
1 to 5 pm 

Wednesday, August 4
1 to 5 pm

Sunday, August 8
1 to 5 pm

Saturday, August 21
1 to 5 pm

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

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

Sunday, July 11
1 to 5 pm

Sunday, August 29
1 to 5 pm

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

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

Sunday, August 29
9 am to 12 pm

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

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

Monday through Wednesday, June 21 to 23
12 to 5 pm, daily

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

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

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

Saturday, July 31
1 to 5 pm

Saturday, August 28
1 to 5 pm

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

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

Tuesday, July 13
9 am to 12 pm

Saturday, July 17
9 am to 12 pm

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

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.

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

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

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

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

Saturday, July 24
1 to 5 pm

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

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

Monday through Wednesday, August 30 to September 1
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

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, 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

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

Sunday, June 27
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

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

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

Saturday, August 21
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Thursday, June 3
6 to 8 pm Eastern
3 to 5 pm Pacific

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

Saturday, August 14
2:30 to 4:30 pm Eastern
11:30 am to 1:30 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, August 28
12:30 to 2 pm Eastern
9:30 to 11 am Pacific

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Saturday, June 26
3 to 4:30 pm Eastern
12 to 1:30 pm Pacific

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

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

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

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

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

Friday, July 23
9 am to 12 pm

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

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction. Please note, virtual classes are non-refundable.

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

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

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

Saturday, July 10
9 am to 12 pm

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

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

Saturday, July 18
1 to 5 pm

Sunday, August 1
1 to 5 pm

Saturday, August 28
1 to 5 pm

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

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

Monday through Thursday, June 14 to 17
12 to 5 pm daily

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

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

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

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

Saturday, June 19
9 am to 12 pm

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

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

Friday, July 16
9 am to 12 pm

Saturday, July 17
9 am to 12 pm

Sunday, August 1
9 am to 12 pm

Friday, August 27
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.

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

Sunday, July 11
1 to 5 pm

Friday, July 23
1 to 5 pm

Sunday, August 8
1 to 5 pm

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

Saturday, July 25, 1 to 5 pm

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

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

Sunday, July 18
9 am to 12 pm

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

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

Monday through Wednesday, July 5 to 7
9 am to 3 pm daily

Monday through Wednesday, August 23 to 25
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, June 7 to 10
1 to 5 pm daily

Monday through Thursday, July 26 to 29
1 to 5 pm daily

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

Saturday, June 26
9 am to 12 pm

Friday, July 9
9 am to 12 pm

Sunday, July 25
9 am to 12 pm

Sunday, August 22
9 am to 12 pm

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

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

Saturday, July 17
1 to 5 pm

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

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

Saturday, July 31
9 am to 12 pm

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

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

Saturday, July 3
9 am to 12 pm

Wednesday, July 21
9 am to 12 pm

Thursday, July 22
9 am to 12 pm

Sunday, August 29
9 am to 12 pm

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

Friday, July 30
1 to 5 pm

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

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

Monday through Thursday, June 28 to July 1
12 to 5 pm daily

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

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

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

Thursday, July 15
1 to 4 pm

Tuesday, July 20
9 am to 12 pm

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

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

Wednesday, July 14
1 to 5 pm

Saturday, August 7
1 to 5 pm

Sunday, August 29
1 to 5 pm

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

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

Saturday, August 14
9 am to 12 pm

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

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

Sunday, June 27
1 to 5 pm

Saturday, July 24
1 to 5 pm

Saturday, August 14
1 to 5 pm

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

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

Monday through Wednesday, August 22 to 24
9 am to 4 pm daily

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

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

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

Sunday, August 22
9 am to 12 pm

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

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

Friday, June 25
1 to 5 pm

Saturday, July 3
1 to 5 pm

Sunday, July 18
1 to 5 pm

Thursday, August 5
1 to 5 pm 

Sunday, August 15
1 to 5 pm

Saturday, August 28
1 to 5 pm

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

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

Saturday, August 28
9 am to 12 pm

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

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

Friday, July 8
9 am to 12 pm

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

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

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

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

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

Saturday, July 3
9 am to 12 pm

Monday, July 19
9 am to 12 pm

Thursday, August 5
9 am to 12 pm

Saturday, August 21
9 am to 12 pm

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

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

Sunday, July 18
9 am to 12 pm

Saturday, August 14
9 am to 12 pm

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

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

Wednesday, July 21
1 to 5 pm

Saturday, July 31
1 to 5 pm

Friday, August 20
1 to 5 pm

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

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

Saturday, June 19
1 to 5 pm

Sunday, July 8
1 to 5 pm

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

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

Sunday, June 6
1 to 5 pm

Saturday, July 3
1 to 5 pm

Sunday, August 22
1 to 5 pm

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

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

Monday through Thursday, July 26 to 29
1 to 5 pm daily

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

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

Saturday, July 24
9 am to 12 pm

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

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

Sunday, July 25
1 to 5 pm

Saturday, August 21
1 to 5 pm

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

Sunday, July 11
9 am to 12 pm

Sunday, August 8
9 am to 12 pm

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

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

Saturday, July 17
1 to 5 pm

Thursday, August 26
1 to 5 pm

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

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

Sunday, July 25
1 to 5 pm

Friday, August 13
1 to 5 pm

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

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

Sunday, June 13
9 am to 12 pm

Saturday, July 17
9 am to 12 pm

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

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

Monday through Thursday, June 28 to July 1
12 to 5 pm, daily

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

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

Monday through Wednesday, August 2 to 4
9 am to 4 pm daily

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

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

Saturday, July 24
9 am to 12 pm

Saturday, August 21
9 am to 12 pm

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

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

Monday through Thursday, August 30 through September 2
12 to 5 pm daily

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

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

Saturday, July 10
1 to 5 pm

Sunday, August 22
1 to 5 pm

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

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

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

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

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

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

Friday, July 16
1 to 5 pm

Tuesday, July 20
1 to 5 pm

Thursday, July 22
1 to 5 pm

Sunday, August 1
1 to 5 pm

Saturday, August 21
1 to 5 pm

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

Sunday, June 27
9 am to 12 pm

Saturday, July 10
9 am to 12 pm

Tuesday, July 13
9 am to 12 pm

Sunday, July 25
9 am to 12 pm

Sunday, August 8
9 am to 12 pm

Saturday, August 28
9 am to 12 pm

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

Friday, June 18
12 to 4 pm Eastern
9 am to 1 pm Pacific

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Monday, December 14, 3 to 5 pm Eastern, 12 to 2 pm Pacific

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

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

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

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, May 17
7 to 8 pm Eastern
4 to 5 pm Pacific
Monday through Wednesday, May 24 to 26
12 to 5 pm Eastern, daily
9 am to 2 pm Pacific, daily

Monday, May 31
7 to 8 pm Eastern
4 to 5 pm Pacific
Monday through Wednesday, June 7 to 9
12 to 5 pm Eastern, daily
9 am to 2 pm Pacific, daily

Monday, August 23
7 to 8 pm Eastern
4 to 5 pm Pacific
Monday through Wednesday, August 30 to September 2
12 to 5 pm Eastern, daily
9 am to 2 pm Pacific, daily

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

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 14
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

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

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

Saturday, June 26
9:30 to 11 am Eastern
6:30 to 8 am Pacific

Sunday, August 29
12 to 1:30 pm Eastern
9 to 10:30 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.

Saturday, August 28
10 am to 12 pm Eastern
7 to 9 am Pacific

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

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 7
10 am to 12:30 pm Eastern
7 to 9:30 am Pacific

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

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

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

Monday through Thursday, May 31 to June 3
1 to 5 pm Eastern, daily
10 am to 2 pm Pacific, daily

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

Monday through Thursday, August 16 to 19
1 to 5 pm Eastern, daily
10 am to 2 pm Pacific, daily

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.

Friday, July 30
1:30 to 4:15 pm Eastern
10:30 am to 1:15 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, June 19
6 to 7:30 pm Eastern
3 to 4:30 pm Pacific

Sunday, August 15
3 to 4:30 pm Eastern
12 to 1:30 pm 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.

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

In this 2-day course we'll work together to make two delicious whole grain breads. In our first session, we'll make a soaker, a preferment, and get everyone set up to bake with steam. The next day, we'll take you from mix to bake, and answer your questions along the way.

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

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

Saturday, August 21 & Sunday, August 22
Saturday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Sunday, 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, August 1
12:30 to 2:45 pm Eastern
9:30 to 11:45 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

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, June 20
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, June 7
6 to 7 pm Eastern
3 to 4 pm Pacific
Monday through Thursday, June 14 to 17
12 to 4 pm Eastern, daily
9 am to 1 pm Pacific, daily

Monday, August 16
6 to 7 pm Eastern
3 to 4 pm Pacific
Monday through Thursday, August 23 to 26
12 to 4 pm Eastern, daily
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.

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

Sunday, August 22
10 am to 12:30 pm Eastern
7 to 9:30 am 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.

Saturday, June 12
9 to 11:30 am Eastern
6 to 8:30 am Pacific

Sunday, July 25
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

Sunday, August 15
1 to 3:30 pm Eastern
10 am to 12:30 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

Get ready for summer grilling season with our hot dog and hamburger bun class! We’ll show you how to mix the dough for a tender and fluffy final product, lead you through shaping techniques, and show you a couple different ways to add finishing touches.

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

Sunday, June 13
2:30 to 4:30 pm Eastern
11:30 am to 1:30 pm Pacific

Saturday, July 3
11 am to 1 pm Eastern
8 to 10 am 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 snacks!

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

Sunday, August 15
9 am to 12 pm

Ever wonder how to make those wonderful English muffins with all the nooks and crannies at home?  In this class we will show you how to make both the traditional and a whole wheat version either on the griddle or in the oven.

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Friday, July 2
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

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

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

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

Sunday, August 29
1 to 5 pm

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

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

Sunday, August 1
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.

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

Tuesday, July 6
1 to 4 pm

Saturday, July 10
9 am to 12 pm

Thursday, July 22
1 to 4 pm

Saturday, August 7
9 am to 12 pm 

Friday, August 20
9 am to 12 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.

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

Monday through Wednesday, July 12 to 14
12 to 5 pm daily

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. 

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

Saturday, August 7
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.

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

Wednesday, July 7
1 to 5 pm

Saturday, 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.

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

Sunday, August 1
1 to 5 pm

Wednesday, August 11
1 to 5 pm

Friday, August 20
1 to 5 pm

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

Monday through Wednesday, August 16 to 18
12 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!

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

Saturday, July 24
9 am to 12 pm

Tuesday, August 10
9 am to 12 pm

Sunday, August 29
9 am to 12 pm

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

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

Sunday, August 22
9 am to 5 pm

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

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

Saturday, June 5
1 to 5 pm

Saturday, August 14
1 to 5 pm

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

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

Sunday, July 11
9 am to 12 pm

Tuesday, August 3
1 to 4 pm

Saturday, August 14
9 am to 12 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

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 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

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 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

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

Thursday, July 22
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 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.

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

Saturday, July 31
2 to 4:15 pm Eastern
11 am to 1:15 pm Pacific

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.

Saturday, June 26
1 to 5 pm

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

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

Sunday, August 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 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.

Please note: This class requires a candy 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.

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.

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

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

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

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

Tuesday, July 6
3 to 5:30 pm Eastern
12 to 2:30 pm Pacific

Sunday, July 18
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

Sunday, August 8
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific

Saturday, August 28
3 to 5:30 pm Eastern
12 to 2:30 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.

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

Sunday, June 27
2:30 to 5 pm Eastern
11:30 am to 2 pm Pacific

Sunday, July 18
3 to 5:30 pm Eastern
12 to 2:30 pm Pacific

Sunday, August 29
12:30 to 3 pm Eastern
9:30 am to 12 pm Pacific

In this class we will guide you through baking a unique layered cake with baked meringue topping.  A luscious pastry cream filling, studded with fresh fruit, makes this cake a perfect summer 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.

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

Did George really chop down the cherry tree? Celebrate America’s birthday with a beautiful cherry pie you make yourself!

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

Saturday, July 3
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 buttercream and learning simple techniques to finish your cakes. Lunch included

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

Saturday, July 31
9 am to 5 pm

Time to move beyond brownies to spectacular bar cookies. See how layers of flavor and texture raise your bar cookies to new heights.

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

Friday, August 13
9 am to 12 pm

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.

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

Sunday, July 11
9 am to 12 pm

Sunday, August 8
9 am to 12 pm

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

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

Saturday, August 7
9 am to 12 pm

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

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

Sunday, July 11
1 to 5 pm  

Monday, August 9
1 to 5 pm

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

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

Sunday, July 18
1 to 5 pm

Thursday, July 29
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 to roll pasta, and learn basic techniques for hand-shaped pasta.

Saturday, October 17, 9 am to 12 pm

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

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

Friday, July 16
6 to 9 pm

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

Saturday, September 12, 9 am to 12 pm

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

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

Saturday July 24
1 to 5 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 to make authentic empanadas with a spicy filling great for appetizers or as an entree.

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

Thursday, August 12
1 to 4 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.

Saturday, June 5
6 to 7:30 pm Eastern
3 to 4:30 pm Pacific

Sunday, August 8
4 to 5:30 pm Eastern
1 to 2:30 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.

Sunday, June 27
12 to 1:30 pm Eastern
9 to 10:30 am Pacific

Friday, July 9
5:30 to 7 pm Eastern
2:30 to 4 pm Pacific

Friday, August 13
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.

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

Saturday, June 12
6 to 7:30 pm Eastern
3 to 4:30 pm Pacific

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

Friday, August 20
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, pre-baking vs par-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.

Saturday, August 21
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, June 20
6 to 7:30 pm Eastern
3 to 4:30 pm Pacific

Friday, July 16
5:30 to 7 pm Eastern
2:30 to 4 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.

In this 90-minute class, we’ll guide you through the process of making a delicious Stromboli, which is a cross between a calzone and a pizza.  We’ll give ideas for fillings, and then you’ll customize your Stromboli to your own taste.

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Saturday, July 31
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

In this class you will learn the basics of Ramen. We will walk you through the process of making fresh, chewy Ramen noodles from scratch. This class is geared towards making a quick, simple and very tasty bowl of Ramen. We will not be going in-depth into making the broth from scratch.

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 21
3 to 5:15 pm Eastern
12 to 2:15 pm Pacific

Sunday, July 25
5 to 7 pm Eastern
2 to 4 pm Pacific

In this class we will guide you through the process of making fresh egg-based pasta in the traditional fontana method.  We will make two fillings, one tomato-based and the other a standard white bechamel sauce which adds a luscious creamy dimension to this pasta dish.  Together we will roll out the pasta sheets and then perform the traditional layering that defines lasagna.  

Each tuition covers one device. Zoom brings our instructors into your home kitchen, and in this virtual class, we'll bake together with live support and interaction.  Please note, virtual classes are non-refundable.

Saturday, July 3
1:30 to 4 pm Eastern
10:30 am to 1 pm Pacific

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

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

Monday through Wednesday, July 5 to 7
12 to 5 pm daily

Plunge your hands into the dough and learn to mix, knead, and bake bread that’s successful every time.  You’ll make two doughs and go home with three luscious loaves.

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

Saturday, July 10
1 to 5 pm

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

Sunday, June 28, 1 to 5 pm