Celebrate spring by 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, french madeleines, 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, May 14
 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.   

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

Sunday, March 5
10 am to 12:15 pm Eastern
7 to 9:15 am Pacific

Friday, March 24
1 to 3:15 pm Eastern
10 am to 12:15 pm Pacific

Sunday, April 2
1 to 3:15 pm Eastern
10 am to 12:15 pm Pacific

Saturday, April 29
9 to 11:15 am Eastern
6 to 8:15 am 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, March 31 & Saturday, April 1
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, December 18
10 to 11:30 am & 4 to 5:30 pm Eastern
7 to 8:30 am & 1 to 2:30 pm Pacific

Sunday, March 26
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.  

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

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

Sunday, March 26
12:30 to 3 pm Eastern
9: 30 am to 12 pm Pacific

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

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

Friday, April 21
3 to 4:30 pm Eastern
12 to 1:30 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 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.

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, March 24 & Saturday, March 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

Friday, April 28 & Saturday, April 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

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.

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

Friday, March 3 & Saturday, March 4
Saturday, 6 to 7 pm Eastern, 3 to 4 pm Pacific
Sunday, 1 to 5 pm Eastern, 10 am to 2 pm Pacific

Friday, April 7 & Saturday, April 8
Friday, 6 to 7 pm Eastern, 3 to 4 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! 

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

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

Sunday, April 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.

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.  

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

Friday, April 28
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, February 11
4 to 5:30 pm Eastern
1 to 2:30 pm Pacific

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

Saturday, March 18
5:30 to 7 pm Eastern
2:30 to 4 pm Pacific

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

Sunday, April 30
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.

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

Monday through Wednesday, August 7 to 9
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, 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

Saturday, May 6
1 to 5 pm

Friday, June 9
1 to 5 pm

Sunday, June 18
1 to 5 pm

Saturday, July 1
1 to 5 pm

Friday, July 14
1 to 5 pm

Thursday, August 10
1 to 5 pm

Sunday, August 27
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.  

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.

Sunday, March 19
9 am to 12 pm

Saturday, June 17
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 savory turnovers, pain au chocolat, bear claws, seasonal Danish, and traditional croissants.  

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

Monday through Wednesday, May 22 to 24 
12 to 5 pm daily

Monday through Wednesday, August 21 to 23
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

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

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

Saturday, May 27
9 am to 12 pm

Saturday, June 3
9 am to 12 pm

Saturday, June 24
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

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, February 4
1 to 5 pm

Saturday, March 11
1 to 5 pm

Wednesday, April 5
1 to 5 pm

Thursday, June 22
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, February 4
9 am to 12 pm

Friday, April 7
1 to 4 pm

Monday, June 19
2 to 5 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! 

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 savory turnovers, 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

Sunday, July 30
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. 

Saturday, February 18
9 am to 12 pm

Friday, March 31
1 to 4 pm

Saturday, June 24
9 am to 12 pm

Saturday, July 8
9 am to 12 pm

Sunday, August 27
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, 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.  

Saturday, February 18
1 to 5 pm

Saturday, March 18
1 to 5 pm

Friday, April 14
1 to 5 pm

Sunday, May 7
1 to 5 pm

Monday, August 28
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, 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, 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.

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 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.

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

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.

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

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.  

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 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.

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.

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, 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

Friday, March 10 & Saturday, March 11
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, April 14 & Saturday, April 15
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. 

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

Tuesday, March 14
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, 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

Sunday, March 12
4:30 to 6:30 pm Eastern
1:30 to 3:30 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, April 22
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, March 11
10 to 11:30 am Eastern
7 to 8:30 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. 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