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

Small in size, but full in flavor, miniatures are all the rage in the pastry world. This class features three types of petite pastries.

Do you have pie anxiety? Do you dread a soggy bottom crust or count on copious amounts of whipped cream to cover all the cracks on the top? Join us to learn the techniques that will have you confidently baking lovely pies AND elegant tarts all year long. Family and friends will be so impressed, you’ll be asked to bring dessert to every holiday gathering.

A holiday gathering simply isn’t complete without pie. We'll guide you through making a seasonal fruit pie with a buttery, flaky crust, topped with a crispy, sweet streusel. Trust us, your friends and family will be truly impressed.

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.

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.

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.

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

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.

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!

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

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

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.  

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!

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. 

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.

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

Monday through Thursday, February 26 to 29
9 am to 4 pm daily

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

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

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

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

If you’re looking for some new favorites to add to your holiday cookie repertoire, look no further. If you crave inspiration and are looking for instant gratification, join us for our holiday exclusive class, Joy of Cookies.

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

Do you want to impress your friends and family at your next holiday gathering? Join us for this introductory class on the basic fundamentals of cookie decorating with royal icing. We bake the sugar cookies in advance, giving you plenty of time to focus on learning how to tint royal icing to create colorful, beautifully decorated cookies, bursting with holiday cheer.

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

For many of us, winter baking means COOKIES! Nothing is more fun to make and share with friends and family. Soft, crisp, rolled, formed, and sandwiched, all are included in this 3-day class. From uncomplicated to advanced, you’ll practice the underlying principles and leave confident enough to invent some recipes of you own. Each day you’ll leave with a variety of lovely and delicious ready-to-share treats.

Join us for a holiday tradition. The Buche de Noel, also known as a Yule Log, is sure to impress all your friends and family. Starting with the cake, we'll build our Buche de Noel from the ground up. We'll then move onto the Swiss Buttercream and finish with all the decorative details. You'll go home with a gorgeous centerpiece for your holiday table.

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

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.

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

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

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

Ready to branch out beyond chocolate chip? We’ll make formed, drop, and bar cookies that will have your friends clamoring for the crumbs!

Spring’s the season for lighter pies and tarts. 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 seasonal fillings, and bake both a pie and tart to take home.

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.

Summer is the perfect time for peach and blueberry pie. 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, 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

Rye doesn't behave like wheat, and creating a good loaf can be tricky. Come learn why and how to work with this wonderful grain to make two different styles of bread. You'll go home with a classic sourdough deli rye, a fragrant Swedish Limpa, and the confidence to include rye in your baking repertoire.

See how simple it is to make these delectable cookies. A double bake gives great biscotti their crisp crunch, and in this class, you’ll experience both a sweet classic and a savory recipe for biscotti.  Learn the Italian “well method” for mixing dough and practice shaping and mixing techniques unique to biscotti.

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.

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.

All around the world, winter holidays are celebrated with festive baked goods. We’ll not only focus on traditional American favorites, but also bring in a few international treats, too. In this 3-day class, we’ll make a variety of seasonal specialties from yeast breads to pastries to cookies. You’re sure to find some new family traditions.

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

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

Following up on our multi-day artisan bread classes, this intensive revolves around practicing the skills you’ve learned with an eye to ever-increasing proficiency. You’ll spend three days refining your shaping, scoring, and dough-handling techniques. Building on prior artisan bread classes, you’ll deepen your understanding of flavor development, baker’s percentages, flour selection, and use of pre-ferments and sourdoughs.

Artisan Baking at Home and Artisan II: Bread Intensive are suggested prerequisites for this course.

Lunch included. 

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.

Winter is the season for richer pies and tarts. 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 seasonal fillings, and bake both a pie and tart to take home.

Learn to make these delicate meringue-based confections. We’ll cover the technique for the cookie bases and a variety of filling options. You’ll go home with a box full of impressive treats.

Come bake everything you need for an afternoon tea, both sweet and savory! We’ll make a yeast bread perfect for refined sandwiches, along with lemon poppy seed loaves and tender scones.  

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.

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.

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.  

A Whoopie Pie isn’t really a pie, but everybody loves these cream-filled snack cakes anyway. And, Blueberry Buckle is just as welcome for breakfast as it is for dessert.  Whether you’re a native New Englander or you just love classic recipes, you’ll enjoy learning to make our versions of these traditional, regional treats.

Deliciously moist cakes? Check. Lusciously rich frosting? Check. Festive decorations piped with skill and creativity? You bet! Come learn a variety of techniques so that you can confidently create a variety of beautiful holiday-themed cupcakes.

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!

Are you on a quest for a crowd-pleasing cupcake? Look no further. We’ll start with a tender, rich chocolate cupcake, made from scratch. You’ll then learn different techniques to fill and decorate your cupcakes, including a cooked meringue buttercream and a silky ganache. Your cupcakes will be the perfect treat to please both young and old.

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.

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.  

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.

We’ll guide you through the process of making this classic French-Canadian meat pie. We’ll make a tender, yet flaky all-butter pie pastry then fill it with a perfectly spiced meat and potato filling –a deliciously satisfying supper. Our all-butter pie dough is so versatile, you can use it for any pie you desire, sweet or savory.

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.

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. 

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.  

This class is designed for the home baker who wishes to learn a simple “blitz” puff pastry and simple applications for the dough, both savory and sweet.

Students will have the opportunity to create a delicious pithivier filled with fresh apples and a delicately sweetened almond cream, as well as make savory parmesan palmiers.

Be transported to the streets of New York City with these classics from the neighborhood Jewish bakery!

Spend two days learning to make beautiful challah that is beautifully seeded and braided, perfect as a dinner table centerpiece! You'll also learn the tips and tricks for stretching and rolling doughs to paper thinness to craft savory potato knishes and rich, cocoa filled kokosh. Finally, you'll learn what makes the iconic black and white cookie so irresistible and a bakery staple.

Get a taste of cultural history while building the skills to make these timeless treats at home!

Join us for a festive and delicious baking experience as we dive into the art of making holiday-themed macarons! In this hands-on class, you'll learn to create perfectly crisp yet chewy macarons using the Swiss meringue method. We'll focus on two seasonal flavors: Chocolate Peppermint and Gingerbread.

You'll also learn how to make fillings such as a Swiss buttercream and a decadent milk chocolate ganache. By the end of the day, you'll have crafted beautiful and festive goodies to enjoy or gift during the holiday season!

Discover the art of crafting empanadas. These pastries are versatile, perfect for serving as appetizers or as a satisfying entree.

Our expert instructors will guide you through the process, from preparing the dough to creating a flavorful black bean and cheese filling that has a spicy kick. You'll learn essential techniques for achieving the ideal balance of flakiness and tenderness in the pastry.

By the end of this class, you'll have the skills to shape and seal these empanadas, leaving you with a delightful dish that's sure to impress.

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.

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.

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.

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

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.

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!  

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! 

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.

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 bake loaves in class, as well as 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.

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

Do you have pie anxiety? Do you dread a soggy bottom crust or count on copious amounts of whipped cream to cover all the cracks on the top? Join us to learn the techniques that will have you confidently baking lovely pies and elegant tarts all year long. Family and friends will be so impressed, you’ll be asked to bring dessert to every holiday gathering.

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

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!

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.

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

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

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

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.

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.

Spring’s the season for lighter pies and tarts. 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 seasonal fillings, and bake both a pie and tart to take home.

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.

Ready to take your bread baking to new heights?

Pierogis are comfort food at its best! Join us as we make these Polish dumplings from scratch, with fillings both traditional and modern.

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.

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

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.

Summer is the perfect time for peach and blueberry pie. 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.

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.

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!

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

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

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.

Learn how tender and delicious homemade pasta can be. You’ll hand-mix a traditional pasta dough, use a pasta machine to roll pasta, and learn basic techniques for hand-shaped pasta.

A holiday repast simply isn’t complete without pie.

If you’re looking for some new favorites to add to your holiday cookie repertoire, look no further. If you crave inspiration, join us for our holiday exclusive, instant gratification, and all-around fun, Joy of Cookies.

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

Join us for a holiday tradition. The Buche de Noel, also known as a Yule Log, is sure to impress all your friends and family. Starting with the cake, we'll build our Buche de Noel from the ground up. We'll then move onto the Swiss Buttercream and finish with all the decorative details. You'll go home with a gorgeous centerpiece for your holiday table.

All around the world, winter holidays are celebrated with festive baked goods. We’ll not only focus on traditional American favorites, but also bring in a few international treats, too. In this 3-day class, we’ll make a variety of seasonal specialties from yeast breads to pastries to cookies. You’re sure to find some new family traditions.

For many of us, winter baking means COOKIES! Nothing is more fun to make and share with friends and family. Soft, crisp, rolled, formed, and sandwiched, all are included in this 3-day class. From uncomplicated to advanced, you’ll practice the underlying principles and leave confident enough to invent some recipes of you own. Each day you’ll leave each day with a variety of lovely and delicious ready-to-share treats.

Winter Pies & Tarts Winter is the season for richer pies and tarts. This class focuses on mastering crusts and then devising seasonal fillings. You'll mix and roll pastry from scratch, make seasonal fillings, and bake both a pie and tart to take home.

Need a little help getting your cakes to look as good as they taste? In this beginner class you’ll learn to make a silky, sophisticated Swiss Meringue Buttercream and the basic fundamentals of cake decorating, from loading a pastry bag to splitting and crumb coating a stacked cake. We bake the chocolate cake ahead of time (don’t worry, you’ll receive the recipe), so all you have to do is focus on creating a celebration-worthy cake.

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

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.

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.

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.

Learn to make these delicate meringue-based confections.  We’ll cover the technique for the cookie bases and a variety of filling options.  You’ll go home with a boxful of impressive treats.

Following up on our multi-day artisan bread classes, this intensive revolves around practicing the skills you’ve learned with an eye to ever-increasing proficiency. You’ll spend three days refining your shaping, scoring, and dough-handling techniques. Building on prior artisan bread classes, you’ll deepen your understanding of flavor development, baker’s percentages, flour selection, and use of preferments and sourdoughs.

Artisan Baking at Home and Artisan II: Bread Intensive are suggested prerequisites for this course.

Lunch included.

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!

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.

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

See how simple it is to make these delectable cookies. A double bake gives great biscotti their crisp crunch, and in this class on authentic Italian biscotti, you’ll experience both a sweet classic and a savory recipe for biscotti, learn the Italian “well method” for mixing dough and practice shaping and mixing techniques unique to biscotti.

Come explore the wide world of bread. We'll bake a cheese-filled flatbread from Georgia, a spiced rye loaf from Sweden, a sesame-coated bagel-like delight from Turkey, and so much more! We’ll learn about the origins of these breads, and all kinds of baking techniques, from an assortment of mixing methods, to a variety of fun shapes, to different approaches to the final bake.

Small in size, but full in flavor, miniatures are all the rage in the pastry world. This class features three types of petite pastries.

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!

Learn a variety of decorating techniques and put them to use on Halloween themed cookies. You’ll decorate pumpkins, ghosts, and more as you practice outlining, flooding, and flocking.

Since this class is specifically focused on learning to work with royal icing, we'll have cookies made in advance so we can get started right away.  

Don't worry, we'll send you home with our favorite roll out cookie recipe!

In this class we'll bake the traditional chocolate cake sandwiched with fluffy vanilla filling, and also make a special seasonal variation.

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.

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.

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.

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

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.

A Whoopie Pie isn’t really a pie, but everybody loves these cream-filled snack cakes anyway. And, Blueberry Buckle is just as welcome for breakfast as it is for dessert.  Whether you’re a New Englander or you just love classic recipes, you’ll enjoy learning to make our versions of these traditional, regional treats.

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.

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 your hosting Thanksgiving or the one who's bringing dessert, your pie will surely be the perfect ending to a splendid feast.

We’ll guide you through the process of making this classic French-Canadian meat pie. We’ll make a tender, yet flaky all-butter pie pastry then fill it with a perfectly spiced meat and potato filling –a deliciously satisfying supper. Our all-butter pie dough is so versatile, you can use it for any pie you desire, sweet or savory.

King Arthurs’ Community Pizza night is making its long awaited return! We will be supporting local area non-profits with our Community Pizza Nights through the summer. 

Drop by the baking school and for a $15 paid at the door, you’ll get crust, sauce, cheese, and the use of our beautiful deck oven to bake your masterpiece. All you need to bring are your favorite prepared toppings!

All proceeds from the evening will benefit the chosen Non-Profit.

Please Note:  Reservations made for this event are for reminders only.  Creating a reservation will send you a reminder email for the event. The Non-Profit will collect $15 per pizza payment at the door. As this is a drop-in event, making a reservation will not guarantee a pizza.

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.

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.

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!

Join us for 4 hours of exploration into the world of rye.  We’ll bake our way through the three most common types of rye flour you’ll find; Pumpernickel Flour, Medium Rye Flour, and White Rye Flour.  We’ll discuss what can make rye so difficult to work with, as well as cover some tips and tricks to help you welcome this often dismissed grain into your baking repertoire.

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

This class is designed for the home baker who wishes to learn a simple “blitz” puff pastry and simple applications for the dough, both savory and sweet.

Students will have the opportunity to create a delicious pithivier filled with fresh apples and a delicately sweetened almond cream, as well as make savory parmesan palmiers.

Be transported to the streets of New York City with these classics from the neighborhood Jewish Bakery!

Spend two days learning to make beautiful challah that is beautifully seeded and braided, perfect as a dinner table centerpiece! You'll also learn the tips and tricks for stretching and rolling doughs to paper thinness to craft savory potato knishes and rich, cocoa filled kokosh. Finally, you'll learn what makes the iconic black and white cookie so irresistible and a bakery staple.

Get a taste of cultural history while building the skills to make these timeless treats at home!

Join us for a festive and delicious baking experience as we dive into the art of making holiday-themed macarons! In this hands-on class, you'll learn to create perfectly crisp yet chewy macarons using the Swiss meringue method. We'll focus on two seasonal flavors: Chocolate Peppermint and Gingerbread.

You'll also learn how to make fillings such as a Swiss buttercream and a decadent milk chocolate ganache. By the end of the day, you'll have crafted beautiful and festive goodies to enjoy or gift during the holiday season!

Get ready for a three-day baking extravaganza dedicated to the rich traditions of British baking, where we'll explore and master timeless classics.

From English muffins to sticky toffee pudding, Bakewell tarts, Victoria Sandwiches, our take on a much loved British biscuit to Million Dollar bars, you'll become intimately acquainted with the exquisite variety that defines British baking.

Nostalgic and satisfying, the Chicken Pot Pie is the ultimate comfort food classic. We'll start with an all-butter double crust pie dough and finish with a rich and creamy chicken and vegetable filling, guaranteed to hit the spot.

Once you learn the basics in this class, the possibilities are endless.