Join King Arthur and our local Rising Partner, Viva Farms, for an evening of pizza making bliss!

Viva Farms is a non-profit organization working to empower aspiring and limited-resource farmers by providing bilingual training in holistic organic farming practices, as well as access to land, infrastructure, equipment, marketing and capital.

We will start off the class just down the road at Viva Farms for a tour. We’ll take a brief tour of their fields led by Viva Farms staff to discuss their farm business incubator, sustainable agriculture, local food systems and nutrient dense food before heading back to the school for a lesson on creating delicious pizza doughs to showcase seasonal produce from Viva Farms. You’ll leave just in time for dinner, with two fully baked pizzas, ready for adventure.

Did we mention that all proceeds from the class go to Viva Farms? Sign up to eat good and do good!

Please note: The first hour of this class takes place at Viva Farms, a 3 minute drive from the baking school.  The precise address will be included in your confirmation and reminder emails.

Sunday, September 4
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. We'll teach you how each ingredient impacts your final loaf, show you how to shape successfully, and you'll end up with a lovely, delicious, and surprisingly easy-to-make loaf of bread!

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

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

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

Tuesday, December 6
1 to 3:15 pm Eastern
10 am to 12:15 pm Pacific

Saturday, January 21
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

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

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

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

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

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

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

A few simple ingredients are combined with time, gentle handling, and a bold bake to yield this classic Italian bread. Crusty and flavorful outside, chewy and riddled with holes inside, and entirely impossible to resist. In this 2-day class, we'll make two delicious varieties of ciabatta, as well as whip up a pair of tasty spreads.

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

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

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

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

Friday, January 20 & Saturday, January 21
Friday, 7 to 8 pm Eastern, 4 to 5 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

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

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

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

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

Sunday, November 20
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

Sunday, December 18
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

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

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

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

Need to purchase supplies? Here's a collection of our favorite tools and ingredients for this class. 

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

Saturday, January 28
3 to 5:30 pm Eastern
12 to 2:30 pm Pacific

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

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

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

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

Friday, January 6
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

Friday, February 3
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

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

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

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

Saturday, November 26
1 to 3 pm Eastern
10 am to 12 pm Pacific

Thursday, December 29
12 to 2 pm Eastern
9 to 11 am Pacific

In this class, we’ll move beyond brownies to spectacular bar cookies. See how layers of flavor and texture raise your bar cookies to new heights!

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

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

Sunday, May 22
1 to 3 pm Eastern
10 am to 12 pm Pacific

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

This course is designed for the home baker who wants to learn the techniques for achieving a baguette as close as possible to bakery quality.  Discussion will cover mixing, shaping, slashing, steam techniques for the home oven.  The formula uses a pre-ferment to increase flavor and features a short mix method.

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

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

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

Saturday, February 11 & Sunday, February 12
Saturday, 6 to 7 pm Eastern, 3 to 4 pm Pacific
Sunday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

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

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

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

Sunday, January 8
3 to 5:30 pm Eastern
12 to 2:30 pm Pacific

Saturday, February 18
10 am to 12:30 pm Eastern
7 to 9:30 am Pacific

In this 90-minute class, we will guide you through the process of making a soft, homemade pita bread. We will also use the dough to make Man’oushe, a flatbread served all over the Middle East.

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

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

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

In this 90-minute class, we'll guide you through the process of making a tender, yet flaky handheld meat pasty, commonly found in the British Isles.

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

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

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

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

We love pizza and we've come up with techniques to rival any pie you can buy. You'll mix and knead your dough with techniques and guidance from your instructor. We’ll show you how to hand-stretch, top and bake your pizza, and how to simulate a brick oven at home.

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

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

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

Saturday, December 17
5:30 to 7 pm Eastern
2:30 to 4 pm Pacific

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

Sunday, January 22
3:30 to 5 pm Eastern
12:30 to 2 pm Pacific

Saturday, February 11
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

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

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.

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.  

1 to 5 pm

Friday, December 30
1 to 5 pm

Friday, January 6
1 to 5 pm

Saturday, January 21
1 to 5 pm

Friday, February 3
1 to 5 pm

Wednesday, February 22
1 to 5 pm

Sunday, February 26
1 to 5 pm

Sunday, March 19
1 to 5 pm

Friday, April 7
1 to 5 pm

Sunday, April 16
1 to 5 pm

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

Friday, November 4
1 to 5 pm

Saturday, January 14
1 to 5 pm

Sunday, March 5
1 to 5 pm

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

Saturday, December 31
9 am to 12 pm

Saturday, January 21
9 am to 12 pm

Sunday, March 19
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.  

Monday through Wednesday, January 23 to 25
12 to 5 pm daily

Monday through Wednesday, February 27 to March 1 
12 to 5 pm daily

Tuesday through Thursday, April 11 to 13
12 to 5 pm daily

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

Saturday, July 2
9 am to 12 pm

Sunday, July 17
9 am to 12 pm

Saturday, August 6
9 am to 12 pm

Days are getting shorter and festive gatherings are starting to fill the calendar. It's that special time of year - time to break out the cranberries! Their bright, tart flavor and ruby-red color make these cold weather fruits one of our favorites to bake with. In this class you'll learn to make a buttery, flakey crust packed with a cran-tastic filling.

Saturday, November 19
9 am to 12 pm

Wednesday, November 23
9 am to 12 pm

Saturday, December 17
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!

Sunday, November 20
1 to 5 pm

Sunday, April 16
1 to 5 pm

Days are getting shorter and festive gatherings are starting to fill the calendar. It's that special time of year - time to break out the cranberries! Their bright, tart flavor and ruby-red color make these cold weather fruits one of our favorites to bake with. In this class you'll learn to make a buttery, flakey crust packed with a cran-tastic filling.

Tuesday, November 22
9 am to 12 pm

Yes, it’s hard to pronounce, and it’s not the simplest pastry to make. But once you can say it (queen a mon) and learn the technique to create laminated dough (dough with butter layered inside), you’ll experience a new level of baking bliss. There’s a reason that this classic Breton pastry is thrilling the world, and you can be part of the trend when you learn to make this buttery, sweet, flaky delight.

Wednesday, December 14
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.

Sunday, February 26
9 am to 12 pm

Sunday, April 23
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.

Sunday, July 3
1 to 5 pm

Saturday, July 23
1 to 5 pm

Friday, August 19
1 to 5 pm

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

Saturday, December 10
1 to 5 pm

Saturday, February 4
1 to 5 pm

Saturday, March 11
1 to 5 pm

Wednesday, April 5
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.

Saturday, December 31
9 am to 12 pm

Saturday, February 4
9 am to 12 pm

Friday, April 7
1 to 4 pm

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

Sunday, September 25
9 am to 12 pm

Sunday, October 16
9 am to 12 pm

Tuesday, November 22
9 am to 12 pm

Saturday, December 10
9 am to 12 pm

Sunday, February 19
9 am to 12 pm

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

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

Monday through Wednesday, February 6 to 8
12 to 5 pm, daily

Monday through Wednesday, April 17 to 19
12 to 5 pm, daily

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

Sunday, September 4
9 am to 12 pm

Saturday, October 8
9 am to 12 pm

Saturday, October 22
9 am to 12 pm

Friday, November 11
9 am to 12 pm

Autumn is the season for pies using the freshest fruits. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. You'll mix and roll pastry from scratch, make flavorful fillings, learn decorative edging techniques and bake both a pie and tart to take home.

Sunday, October 24
1 to 5 pm

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

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. 

Thursday, December 29
9 am to 12 pm

Sunday, January 8
9 am to 12 pm

Saturday, February 18
9 am to 12 pm

Friday, March 31
1 to 4 pm

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

Saturday, October 1
1 to 5 pm

Friday, October 14
1 to 5 pm

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

Sunday, December 4
1 to 5 pm

Thursday, December 29
1 to 5 pm

Saturday, January 28
1 to 5 pm

Saturday, February 18
1 to 5 pm

Saturday, March 18
1 to 5 pm

Friday, April 14
1 to 5 pm

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

Tuesday through Thursday, January 17 to 19
12 to 5 pm, daily

Monday through Wednesday, April 24 to 26
12 to 5 pm, daily

In this 90-minute class, we'll guide you through the process of making a tender, yet flaky all-butter pie pastry along with a seasonal apple filling and and crisp crumb topping. 

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

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

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

Tuesday, December 6
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

Friday, January 27
1 to 2:30 pm Eastern
10 to 11:30 am 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.

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

Thursday, December 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 a tender, yet flaky all-butter pie pastry along with a holiday-inspired spiced berry filling, then finish it with a beautiful lattice top.

Friday, November 13, 2:30 to 4 pm Eastern, 11:30 am to 1 pm Pacific

Monday, December 14, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific

In this 90-minute class, we’ll guide you through the process of making a tender all-butter pie pastry, then fill it with a vanilla-scented pear and apple filling and top it all with a crisp crumb topping.

Monday, November 15
5 to 6:30 pm Eastern
2 to 3:30 pm Pacific

In this 90-minute class, we’ll guide you through the process of making a tender all-butter pie pastry, then fill it with a rich pumpkin custard.  

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

Wednesday, November 23
2 to 3:30 pm Eastern
11 am to 12:30 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 20
2 to 3:30 pm Eastern
11 am to 12:30 Pacific

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

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

Please note the class hours, as each class includes an afternoon/evening session, and a morning session on the following day.

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

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

Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, January 6 & Saturday, January 7
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, February 3 & Saturday, February 4
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, February 24 & Saturday, February 25
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

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

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

Friday, July 22
4 to 6 pm Eastern
1 to 3 pm Pacific

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

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

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

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

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

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

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

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

Sunday, January 15
3 to 5 pm Eastern
12 to 2 pm Pacific

Saturday, February 18
3 to 5 pm Eastern
12 to 2 pm Pacific

Sunday, February 26
1 to 3 pm Eastern
10 am to 12 pm Pacific

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

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

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

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

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

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

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

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

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

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

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

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

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

Each tuition covers one device. 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 21
12 to 2:30 pm Eastern
9 to 11:30 am 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.

Friday, July 23
9 am to 12 pm

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

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

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

Saturday, February 19
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

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

Saturday, November 12
9 am to 12 pm

Monday, April 10
1 to 4 pm

Sunday, April 30
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, July 9
1 to 5 pm

Saturday, August 6
1 to 5 pm

Sunday, August 21
1 to 5 pm

You’ll practice making this quick & versatile dough for buttery, flaky pastry, then use it to create sweet & savory treats. 

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, November 28 to December 1
12 to 5 pm, daily

Monday through Thursday, December 5 to 8
12 to 5 pm, daily

Monday through Thursday, March 6 to 9
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.

9 am to 12 pm

Saturday, December 17
9 am to 12 pm

Friday, January 13
2 to 5 pm

Sunday, February 5
9 am to 12 pm

Friday, April 14
1 to 4 pm

Saturday, April 29
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! 

Saturday, November 5
9 am to 12 pm

Friday, December 30
9 am to 12 pm

Sunday, January 29
9 am to 12 pm

Saturday, February 11
9 am to 12 pm

Friday, February 17
1 to 4 pm

Sunday, March 19
9 am to 12 pm

Saturday, April 22
9 am to 12 pm

Tired of ending up with dry, crumbly doorstops after spending hours mixing, kneading, waiting, and keeping your fingers crossed? Come spend 4 hours with us and we’ll banish your yeast anxiety forever. In this class you’ll learn why breads rise (and why they don’t!), how to shape dough, know when it’s ready to be baked, and how to keep loaves and rolls tender, moist, and light. We’ll also discuss ways to adapt recipes to fit your taste, dietary needs, and schedule. This is a great class for those new to working with yeast, and also those seeking more consistent success with bread. 

Saturday, November 5
1 to 5 pm

Friday, November 25
1 to 5 pm

Tuesday, December 27
1 to 5 pm

Saturday, January 14
1 to 5 pm

Sunday, February 19
1 to 5 pm

Saturday, March 4
1 to 5 pm

Friday, March 24
1 to 5 pm

Sunday, April 2
1 to 5 pm

Saturday, April 22
1 to 5 pm

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

Saturday, July 25, 1 to 5 pm

Are you tired of healthy, but inedible whole wheat doorstop breads? You’ll learn to make a high-rising sandwich loaf of whole wheat bread that tastes as good as it is good for you.

Sunday, July 31
9 am to 12 pm

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

Sunday, January 15
9 am to 12 pm

Sunday, March 5
9 am to 12 pm

Sunday, April 2
9 am to 12 pm

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

Monday through Wednesday, November 7 to 9
9 am to 3 pm, daily

Wednesday through Friday, January 18 to 20
9 am to 3 pm, daily

Monday through Wednesday, March 6 to 8
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, January 9 to 12
1 to 5 pm daily

Monday through Thursday, March 27 to 30
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!  

Sunday, December 4
9 am to 12 pm

Thursday, December 29
9 am to 12 pm

Saturday, March 18
9 am to 12 pm

Saturday, April 29
9 am to 12 pm

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

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!

Sunday, November 20
9 am to 12 pm

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

Sunday, November 27
9 am to 12 pm

Friday, December 30
9 am to 12 pm

Saturday, January 7
9 am to 12 pm

Sunday, January 15
9 am to 12 pm

Friday, February 10
9 am to 12 pm

Saturday, February 25
9 am to 12 pm

Sunday, March 26
9 am to 12 pm

Friday, April 7
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.

1 to 5 pm

Sunday, February 12
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, November 14 to 17
12 to 5 pm, daily

Monday through Thursday, December 12 to 15
12 to 5 pm, daily

Monday through Thursday, January 30 to February 2
12 to 5 pm, daily

Monday through Thursday, March 20 to 23
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. 

Monday, October 31
1 to 4 pm

Saturday, November 19
9 am to 12 pm

Sunday, December 18
9 am to 12 pm

Saturday, January 21
9 am to 12 pm

Sunday, February 12
9 am to 12 pm

Saturday, March 4
9 am to 12 pm

Sunday, April 16
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.

Wednesday, December 21
1 to 5 pm

Sunday, January 22
1 to 5 pm

Saturday, March 25
1 to 5 pm

Thick and chewy or thin and crispy? Light and airy or sturdy enough to hold a pile of toppings?  Detroit style or Chicago? If you say “yes, please” to more than one of these…this class is for you! Different crust textures, flavors, and the techniques for getting them at home are the focus for 2 days. But with 7, yes, SEVEN different types of pizza featured, you know there will be some fun sauce and topping options also.

Second day's lunch will be one of the pizzas made in class.

Friday, November 11 & Saturday, November 12
Friday, 2 to 6 pm
Saturday, 9 am to 4 pm

Friday, January 27 & Saturday, January 28
Friday, 2 to 6 pm
Saturday, 9 am to 4 pm

Saturday, February 18 & Sunday, February 19
Saturday, 2 to 6 pm
Sunday, 9 am to 4 pm

Friday, March 17 & Saturday, March 18
Friday, 2 to 6 pm
Saturday, 9 am to 4 pm

Saturday, April 29 & Sunday, April 30
Saturday, 2 to 6 pm
Sunday, 9 am to 4 pm

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

Saturday, August 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. 

Sunday, December 4
1 to 5 pm

Sunday, January 22
1 to 5 pm

Saturday, February 25
1 to 5 pm

Saturday, March 25
1 to 5 pm

Sunday, April 16
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.

Monday through Wednesday, November 7 to 9
9 am to 4 pm daily

Monday through Wednesday, February 20
9 am to 4 pm daily

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

Saturday, December 17
1 to 5 pm

Friday, January 27
1 to 5 pm

Saturday, February 18
1 to 5 pm

Saturday, March 18
1 to 5 pm

Wednesday, April 12
1 to 5 pm

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

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

Saturday, November 19
1 to 5 pm

Saturday, December 10
1 to 5 pm

Tuesday, December 20

1 to 5 pm

Wednesday, December 28
1 to 5 pm

Sunday, January 15
1 to 5 pm

Saturday, February 11
1 to 5 pm

Thursday, February 23
1 to 5 pm

Saturday, April 1
1 t