Come spend a day learning to craft an indulgent afternoon Tea. We'll learn to create some of the classics, and delve into the history and origins of the event. We'll bake a fine-crumbed bread for delicate finger sandwiches, gluten free almond cookies, and decadent mini pavlovas filled with tangy curd. And scones...we wouldn't forget the scones!

After all this fun work, we'll take time for a cuppa, a glass of bubbly, and a sampling of all the excellent treats we've made. BYO teacup if you have a favorite, or we'll have plenty. Either way, you'll have plenty of delightful baked goods to take home after the party.

Lunch Included.

Sunday, December 5
 9 am to 4 pm

Sunday, February 4
 9 am to 4 pm

Saturday, March 30
 9 am to 4 pm

Join registered dietitian and WSU Breadlab PhD student, Merri Metcalfe to learn about (and bake with!) 100% whole grain. Merri will share her knowledge of both the nutritional and environmental benefits of eating the whole kernel, AND you will make savory 100% whole grain crackers, luscious cookies, and tender muffins.

You’ll also learn the techniques to make a versatile 100% whole grain pastry crust and pita bread, which will be part of our lunch. King Arthur Baking School instructors will share baking techniques that make nutritious recipes successful, and Merri will walk you through the WSU Breadlab and explain the grain breeding research being done in the Skagit Valley.

You’ll go home with delightful treats that you made yourself, and the recipes to make them again and again at home. Lunch included.

Friday, March 3
 9 to 3 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. 

Sunday, November 19
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

Saturday, December 16
1 to 3:15 pm Eastern
10 am to 12:15 pm Pacific

Saturday, January 6
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

Friday, January 26
3 to 5:15 pm Eastern
12 to 2:15 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, November 10 & Saturday, November 11
Friday, 6 to 7 pm Eastern, 3 to 4 pm Pacific
Saturday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, January 5 & Saturday, January 6
Friday, 6 to 7 pm Eastern, 3 to 4 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, August 13
10 to 11:30 am & 3:30 to 5 pm Eastern
7 to 8:30 am & 12:30 to 2 pm Pacific

Sunday, September 24
10 to 11:30 am & 3:30 to 5 pm Eastern
7 to 8:30 am & 12:30 to 2 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, November 17
3 to 5:30 pm Eastern
12 to 2:30 am Pacific

Sunday, December 3
10 to 12:30 pm Eastern
7 to 9:30 am Pacific

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

Sunday, January 28
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

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

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

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

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

Sunday, January 14
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.

Sunday, April 23
1 to 3 pm Eastern
10 am to 12 pm Pacific 

Yes, it’s hard to pronounce, and it’s not the simplest pastry to make. But once you can say it (queen ah 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.

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

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

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

Friday, July 7 & Saturday, July 8
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, July 28 & Saturday, July 29
Friday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Saturday, 12 to 1:30 pm Eastern, 9 to 10:30 am Pacific

Friday, August 25 & Saturday, August 26
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, September 22 & Saturday, September 23
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

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.  

Thursday, December 14 & Friday, December 15
Thursday, 6 to 7 pm Eastern, 3 to 4 pm Pacific
Friday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, January 26 & Saturday, January 27
Friday, 6 to 7 pm Eastern, 3 to 4 pm Pacific
Satuirday, 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, September 10
12 to 2:30 pm Eastern
9 to 11:30 am Pacific

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

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

Saturday, December 16
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.

Saturday, September 9
10 am to 11:30 pm Eastern
 7 am to 8:30 pm Pacific

The Falafel has been a popular street food across the Middle East for generations. Who can resist a crispy, aromatic, deep-fried fritter, wrapped in a homemade, warm pita, smothered with a tangy tzatziki sauce and fresh vegetables? We’ll walk you through from start to finish so you can create these vegetarian friendly wraps 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.

Tuesday, January 16
5:30 to 7:15 pm Eastern
2:30 to 4:15 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.

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, September 2
3 to 4:30 pm Eastern
12 to 1:30 pm Pacific

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

Sunday, November 26
3 to 4:30 pm Eastern
12 to 1:30 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.   

Friday, November 10
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

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

Sunday, January 28
3 to 5 pm Eastern
12 to 2 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.

Sunday, July 16
9 am to 12 pm

Sunday, August 27
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.

Tuesday through Thursday, February 27 to 29
12 to 5 pm, daily

Monday through Wednesday, April 8 to 10
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.

Tuesday, October 31
1 to 5 pm

Friday, November 3
1 to 5 pm

Thursday, November 30
1 to 5 pm

Thursday, December 7
1 to 5 pm

Friday, December 22
1 to 5 pm

Friday, December 29
1 to 5 pm

Friday, January 5
1 to 5 pm

Saturday, January 27
1 to 5 pm

Sunday, February 4
1 to 5 pm

Thursday, February 22
1 to 5 pm

Saturday, March 9
1 to 5 pm

Friday, March 22
1 to 5 pm

Sunday, April 21
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 30
9 am to 12 pm

Sunday, April 14
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 turnovers, pain au chocolat, bear claws, seasonal Danish, and traditional croissants.  

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

Monday through Wednesday, January 29 to 31
12 to 5 pm daily

Monday through Wednesday, March 4 to 6
12 to 5 pm daily

Monday through Wednesday, April 15 to 17
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.

Wednesday, June 28
9 am to 12 pm

Wednesday, July 5
1 to 4 pm

Sunday, July 16
9 am to 12 pm

Saturday, August 5
9 am to 12 pm

Thursday, August 17
1 to 4 pm

Saturday, August 19
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!

You will go home with a ball of dough to bake the next day.  Please consider bringing a cooler along to transport your dough if you live further away.

Sunday, March 31
1 to 5 pm

Thursday, April 18
1 to 5 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.

You will go home with a ball of dough to bake the next day.  Please consider bringing a cooler along to transport your dough if you live further away.

Saturday, October 21
1 to 5 pm

Thursday, January 18
1 to 5 pm

Saturday, February 24
1 to 5 pm

Monday, March 11
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, January 28
9 am to 12 pm

Sunday, April 28
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, June 25
1 to 5 pm

Sunday, July 2
1 to 5 pm

Friday, July 28
1 to 5 pm

Sunday, August 13
1 to 5 pm

Thursday, August 31
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 9
1 to 5 pm

Saturday, January 6
1 to 5 pm

Wednesday, February 14
1 to 5 pm

Sunday, March 17
1 to 5 pm

Wednesday, April 3
1 to 5 pm

Sunday, April 20
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. 

Sunday, October 29
9 am to 12 pm

Saturday, November 25
9 am to 12 pm

Saturday, January 20
9 am to 12 pm

Tuesday, February 13
1 to 4 pm

Friday, March 1
2 to 5 pm

Sunday, March 17
9 am to 12 pm

Saturday, April 20
9 am to 12 pm

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

Friday, November 3
9 am to 12 pm

Tuesday, November 21
9 am to 12 pm

Saturday, December 23
9 am to 12 pm

Sunday, February 25
9 am to 12 pm

Thursday, March 14
1 to 4 pm

Saturday, April 6
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 turnovers, pain au chocolat, bear claws, seasonal Danish, and traditional croissants.

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

Monday through Wednesday, April 15 to 17
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 10
9 am to 12 pm

Saturday, September 30
9 am to 12 pm

Sunday, October 8
9 am to 12 pm

Saturday, October 28
9 am to 12 pm

Saturday, October 18
9 am to 12 pm

Saturday, November 18
9 am to 12 pm

Monday, November 20
1 to 4 pm

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

Saturday, December 2
1 to 5 pm

Friday, April 12
1 to 5 pm

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

Sunday, November 19
9 am to 12 pm

Sunday, February 4
9 am to 12 pm

Saturday, March 2
9 am to 12 pm

Saturday, April 20
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. 

Saturday, September 2
1 to 5 pm

Saturday, September 16
1 to 5 pm

Sunday, September 24
1 to 5 pm

Friday, October 13
1 to 5 pm

Thursday, October 19
1 to 5 pm

Sunday, November 5
1 to 5 pm

This season dress up your holiday pies with our festive decorative pie top class. In this class we’ll make a traditional flakey bottom crust and a special top crust formulated to work perfectly for more intricate designs. We’ll explore braiding, lattice, and seasonal cut outs. Complete with a delicious fruit filling, these pies will be holiday showstoppers.  

Sunday, November 19
1 to 5 pm

Let us help you prepare a traditional pumpkin pie for your holiday table. We'll walk you through each step from creating an all butter, flaky crust, to a creamy, perfectly spiced custard filling. And best of all, no dishes to wash. Whether you're hosting Thanksgiving or the one who's bringing dessert, your pie will surely be the perfect ending to a splendid feast.

Wednesday, November 22
9 am to 12 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.   

Thursday, October 26
1 to 5 pm

Saturday, November 4
1 to 5 pm

Sunday, November 26
1 to 5 pm

Saturday, December 30
1 to 5 pm

Wednesday, February 21
1 to 5 pm

Saturday, March 2
1 to 5 pm

Thursday, April 4
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.

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

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

Monday through Wednesday, March 4 to 6
12 to 5 pm, daily

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, October 22
1 to 2:30 pm Eastern
10 to 11:30 am Pacific

Sunday, November 5
10 to 11:30 am Eastern
7 to 8:30 am 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 spiced apple and cranberry filling and top it all with a 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.

Tuesday, November 21
1 to 3:30 pm Eastern
10 am to 12:30 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.  

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

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

Wednesday, November 22
1 to 2:30 pm Eastern
4 am to 5:30 pm 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.

Friday, September 8
1 to 4 pm

Friday, September 22
9 am to 12 pm

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

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

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

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

Friday, November 17 & Saturday, November 18
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, December 29 & Saturday, December 30
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

Thursday, January 18 & Friday, January 19
Thursday, 6 to 7:30 pm Eastern, 3 to 4:30 pm Pacific
Friday, 12 to 1:30 pm Eastern, 9 to 10:30 am 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, September 23
10 to 11:30 am Eastern
7 to 8:30 am Pacific

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

Sunday, November 3
1 to 2:30 pm Eastern
10 to 11:30 am Pacific

Saturday, November 18
10 to 11:30 am Eastern
7 to 8:30 am Pacific

Monday, December 4
4:30 to 6 pm Eastern
1:30 to 3 pm Pacific

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

Nostalgic and satisfying, pies are the ultimate comfort food. We start with a rich and creamy Chicken Pot Pie topped with a flakey blitz puff pastry crust, guaranteed to hit the spot. We’ll finish with a luscious peach pie topped with a crunchy streusel. Once you learn the basics, the possibilities are endless.

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 xx
1 to 2:30 pm Eastern
10 to 11:30 am Pacific

Nostalgic and satisfying, pies are the ultimate comfort food. We start with a rich and creamy Chicken Pot Pie topped with a flakey blitz puff pastry crust, guaranteed to hit the spot. We’ll finish with a luscious peach pie topped with a crunchy streusel. Once you learn the basics, the possibilities are endless.

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 xx
1 to 2:30 pm Eastern
10 to 11:30 am 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, December 10
1 to 3 pm Eastern
10 to 12 pm Pacific

Sunday, January 7
3 to 5 pm Eastern
12 to 2 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, June 3
2 to 4 pm Eastern
11 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.

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

Friday, October 20
1 to 3 pm Eastern
10 am to 12 pm Pacific

Sunday, November 19
1 to 3 pm Eastern
10 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!

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 12
2 to 3:30 pm Eastern
11 am to 12:30 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 20
1 to 3 pm Eastern
10 am to 12 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!  

Sunday, November 19
9 am to 12 pm

Friday, February 2
1 to 4 pm

Friday, April 19
2 to 5 pm

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

Saturday, June 24
1 to 5 pm

Sunday, July 23
1 to 5 pm

Sunday, August 13
1 to 5 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, September 24
1 to 5 pm

This season dress up your holiday pies with our festive decorative pie top class. In this class we’ll make a traditional flakey bottom crust and a special top crust formulated to work perfectly for more intricate designs. We’ll explore braiding, lattice, and seasonal cut outs. Complete with a delicious fruit filling, these pies will be holiday showstoppers.

Friday, November 10
1 to 5 pm

Tuesday, November 21
1 to 5 pm

Friday, December 8
1 to 5 pm

Monday, December 18
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, October 16 to 19
12 to 5 pm, daily

Monday through Thursday, December 4 to 7
12 to 5 pm, daily

Monday through Thursday, February 26 to 29
12 to 5 pm, daily

Monday through Thursday, April 22 to 25
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.  

Saturday, November 18
9 to 12 pm

Sunday, January 7
9 to 12 pm

Saturday, February 24
9 to 12 pm

Thursday, March 7
2 to 5 pm

Friday, March 22
2 to 5 pm

Friday, April 26
2 to 5 pm

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

Saturday, October 21
9 am to 12 pm

Sunday, November 12
9 am to 12 pm

Saturday, December 16
9 am to 12 pm

Thursday, December 28
9 am to 12 pm

Sunday, January 7
9 am to 12 pm

Saturday, February 3
9 am to 12 pm

Sunday, February 11
9 am to 12 pm

Sunday, March 3
9 am to 12 pm

Sunday, April 7
9 am to 12 pm

Tuesday, April 23
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. 

Sunday, October 22
1 to 5 pm

Sunday, November 12
1 to 5 pm

Friday, November 24
1 to 5 pm

Saturday, December 9
1 to 5 pm

Tuesday, December 19
1 to 5 pm

Wednesday, December 27
1 to 5 pm

Sunday, January 7
1 to 5 pm

Thursday, January 25
1 to 5 pm

Saturday, February 3
1 to 5 pm

Monday, February 26
1 to 5 pm

Sunday, March 17
1 to 5 pm

Wednesday, March 27
1 to 5 pm

Saturday, April 6
1 to 5 pm

Monday, March 22
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, October 22
9 am to 12 pm

Saturday, November 11
9 am to 12 pm

Saturday, January 13
9 am to 12 pm

Saturday, March 2
1 to 4 pm

Friday, March 29
2 to 5 pm

Sunday, April 14
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 starting and maintaining a healthy sourdough starter, and then use it to leaven and flavor a wide variety of baked goods. We’ll show you ways to use up extra starter to help reduce waste. You'll go home with a bounty of baked goods, including a loaf bread, artisan bread, crackers, and even some delectable sweets. Let us demystify this wild yeast and start you on the path to a lifelong journey of sourdough baking.

Wednesday through Friday, January 3 to 5
12 to 5 pm, daily

Monday through Wednesday, February 19 to 21
12 to 5 pm, daily

Monday through Wednesday, April 8 to 10
12 to 5 pm, daily

Love the look of a classic, soft, golden crust crowning over the rim of a bread pan? Is toast your favorite meal? This may be your bread class. Come spend 3 days kneading and shaping doughs and mastering techniques that will make the best pan breads. We'll have fun with the tangzhong method, whole grains, marbled loaves, and both sweet and savory add-ins. It'll be pan-tastic!

Monday through Wednesday, January 29 to 31
12 to 5 pm daily

Monday through Wednesday, April 29 to May 1
12 to 5 pm daily

Say goodbye to stale store-bought bread and hello to tasty homemade bread baked in your own kitchen. Learn all the fundamentals of baking yeast doughs from mixing and kneading to proofing to baking a fresh from the oven loaf of bread. We tackle a basic sandwich loaf using both white and whole wheat flour. Next is a versatile sweet dough that can be shaped into a braided loaf or cinnamon rolls that will delight all your senses. By the end of class, you’ll be armed with so much knowledge, you can take on any bread recipe with confidence.

Monday through Wednesday, February 19 to 21
12 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, September 3
9 am to 12 pm

Make two crusty and flavorful loaves that feature whole grains.  We will discuss ways to achieve artisan bread results in your home oven, as well as share tips for baking with, and storing your whole grain flours and breads.

Saturday, January 20
1 to 5 pm

Saturday, March 24
1 to 5 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. 

Saturday, October 14
9 am to 12 pm

Sunday, November 5
9 am to 12 pm

Friday, November 10
9 am to 12 pm

Saturday, November 25
9 am to 12 pm

Thursday, November 30
1 to 4 pm

Sunday, December 17
9 am to 12 pm

Tuesday, December 26
 9 am to 12 pm

Saturday, January 6
 9 am to 12 pm

Friday, February 2
1 to 4 pm

Sunday, February 11
1 to 4 pm

Friday, March 1
9 am to 12 pm

Saturday, March 16
9 am to 12 pm

Sunday, April 21
9 am to 12 pm

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

Saturday, March 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!  

Monday through Thursday, November 13 to 16
12 to 5 pm, daily

Monday through Thursday, December 11 to 14
12 to 5 pm, daily

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

Monday through Thursday, March 18 to 21
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.    

Sunday, October 22
9 am to 12 pm

Friday, October 27
9 am to 12 pm

Saturday, November 11
9 to 12 pm

Monday, November 27
1 to 4 pm

Sunday, December 10
9 am to 12 pm

Sunday, December 31
9 am to 12 pm

Saturday, January 20
9 am to 12 pm

Sunday, February 4
9 am to 12 pm

Saturday, March 9
9 to 12 pm

Saturday, March 23
9 to 12 pm

Thursday, April 11
9 to 12 pm

Saturday, April 27
9 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. 

Saturday, November 11
1 to 5 pm

Tuesday, December 26
1 to 5 pm

Saturday, February 10
1 to 5 pm

Sunday, March 3
1 to 5 pm

Sunday, April 14
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, October 27 & Saturday, October 28 
Friday, 2 to 6 pm
Saturday, 9 am to 4 pm

Monday, December 18 & Tuesday, December 19
Monday, 2 to 6 pm
Tuesday, 9 am to 4 pm

Friday, January 26 & Saturday, January 27
Friday, 2 to 6 pm
Saturday, 9 am to 4 pm

Friday, February 23 & Saturday, February 24
Friday, 2 to 6 pm
Saturday, 9 am to 4 pm

Friday, April 5 & Saturday, April 6
Friday, 2 to 6 pm
Saturday, 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

Monday, September 25
2 pm to 5 pm

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

You will go home with a ball of dough to bake the next day.  Please consider bringing a cooler along to transport your dough if you live further away.

Sunday, December 10
1 to 5 pm

Saturday, January 28
1 to 5 pm

Sunday, March 10
1 to 5 pm

Saturday, April 20
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, March 25 to 27
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, October 7
1 to 5 pm

Saturday, November 18
1 to 5 pm

Saturday, December 2
1 to 5 pm

Sunday, December 17
1 to 5 pm

Sunday, January 21
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 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, October 28
1 to 5 pm

Thursday, November 2
1 to 5 pm

Saturday, November 25
1 to 5 pm

Friday, December 8
1 to 5 pm

Thursday, December 28
1 to 5 pm

Saturday, January 6
1 to 5 pm

Sunday, January 28
1 to 5 pm

Saturday, February 17
1 to 5 pm

Saturday, March 9
1 to 5 pm

Sunday, March 24
1 to 5 pm

Thursday, April 11
1 to 5 pm

Saturday, March 27
1 to 5 pm

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

Friday, October 20
9 am to 12 pm

Saturday, November 18
9 am to 12 pm

Saturday, December 9
9 am to 12 pm

Wednesday, December 27
9 am to 12 pm

Sunday, January 28
9 am to 12 pm

Saturday, February 17
9 am to 12 pm

Saturday, March 2
9 am to 12 pm

Sunday, April 28
9 am to 12 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.