Spend three days with the King Arthur Head of Bakery seeing how to build a robust repertoire of breads from three master formulas. Carrie is a BBGA Certified Artisan Bread Baker, and brings her formidable skills to this professional level class on how to utilize doughs to their maximum potential. The doughs covered will include a pre-fermented dough, an enriched dough, and a whole grain dough, and the class will make a wealth of products from them. Topics will cover hydration, mixing methods, fermentation, and flavor development. There will be time allotted each day for Q & A. Lunch included.

S’Mores Tart - Elevating a favorite treat to new heights
Join pastry chef Wilhelm Wanders in creating a delectable tart from scratch and featuring each of it’s components in stand-alone recipes: Graham Crackers, Cinnamon Truffles and Marshmallows. We will be talking about different techniques from creating a crumbly tart shell to emulsifying ganache and tempering chocolate.

This class is a Professional Level Live Interactive Demonstration, and students will not be baking along during class, but will receive all of the recipes used during the demonstration. Each tuition covers one device. Please note, virtual classes are non-refundable.

Tuesday, March 2, 12 to 3 pm Eastern, 9 am to 12 pm Pacific

Join Master Pastry Chef Wilhelm Wanders in perfecting the art of lamination. Wilhelm will discuss different lamination techniques and demonstrate every step of the process from mixing the doughs, to the finished products. By the end of the class you will be able to apply knowledge to your own process and be able to recreate chocolate Napoleons, passion fruit croissants and pastries made from brioche feuilletee.

Wilhelm has worked in the pastry and confectionery field since growing up in his dad's pastry shop in Germany. After traveling throughout Germany and the US, Wilhelm finished his German Master's Degree, owned his own chocolate shop in Northern Virginia, and finally wound up here in beautiful New England, where he enjoys all that nature has to offer with his wife and two children.

This class is a Professional Level Live Interactive Demonstration, and students will not be baking along during class, but will receive all of the recipes used during the demonstration. Each tuition covers one device. Please note, virtual classes are non-refundable.

Thursday, October 6
12 to 3 pm Eastern
9 am to 12 pm Pacific

Learn about all things rye with King Arthur Baking Company’s head baker, Carrie Brisson. She will take you through maintaining a rye starter and how to incorporate rye breads into your bakery with favorites such as Flax Seed Rye, Deli Rye, Onion Rye and yes, Volkornbrot, too! And if that isn’t enough, we'll also be making Rye Raisin and Walnut Breadsticks, Seeded Rye Crackers and a Rye Chocolate Orange Cookie, just to name a few. Learn how to put a refreshing spin on some of your old classics while being introduced to some unexpected ways to use rye in products other than just bread!  Lunch included daily.

Carrie Brisson is the Head Bread Baker at King Arthur Baking Company and has worked for the company since 2011. Previously, she worked in small bakeries throughout New England while learning the craft. She was happy to make the move to KABC, where she enjoys working the early morning hours of production with a team of highly skilled bakers. Carrie obtained the Certified Artisan Baker certification from the BBGA in 2016. She also had the honor of joining a team of US bakers to participate in the Fete du Pain in Paris in 2018.

Come bake with this dynamic duo of accomplished bakers!  Explore baking naturally leavened breads using levains at various stages of ripeness, from recently fed to maximum volume. Experiment with your trusted guides Jeffrey and Carrie, considering how the differences in ripeness affect flavor and texture.  Together we’ll develop formulas to further demonstrate optimal utilization of sourdough in breads. Jeffrey and Carrie will also demonstrate uses for leftover sourdough starter and bread, with the goal of zero waste.

Carrie Brisson is the Head of the Bakery at the King Arthur Bakery in Norwich, VT and has worked for the company since 2011. Carrie obtained the Certified Artisan Baker certification from the BBGA. She also had the honor of joining a team of US bakers to participate in the Fete du Pain in Paris. Carrie is a proud board member of the Northern Grain Growers Association where she is able to work closely with the area's grain growers. She also contributes to the King Arthur Baking School, where she teaches a series of professional classes.

Jeffrey Hamelman is the author of BREAD: A Baker's Book of Techniques and Recipes and a recipient of the Bread Baker's Guild Golden Baguette Award. He's one of a limited number of Certified Master Bakers in the United States and a past captain of Baking Team USA. He was an employee owner at King Arthur flour for 17 years, opening and directing the King Arthur Flour Bakery, and developing and teaching the professional classes for the Baking School. He now shares his knowledge and decades-long commitment to baking by teaching students around the world and loves the opportunities this affords him to learn from others.

Lunch included daily.

Monday through Wednesday, November 6 to 8
9 am to 5 pm Monday & Tuesday
9 am to 4 pm Wednesday

Join Master Pastry Chef Wilhelm Wanders in this intensive professional 3 day course where he will take you through several lamination techniques using croissant, Danish and puff pastry. You’ll produce multiple products from each dough utilizing different fillings and shapes to change up the presentation. This course will help you gain efficiency in your production schedule by using versatile base doughs that are formed into a wide array of product. Bi-colored chocolate croissants, Danish both sweet and savory and puff pastry etched with eye-catching patterns are just the beginning!

Wilhelm has worked in the pastry and confectionery field since growing up in his dad's pastry shop in Germany. After traveling throughout Germany and the US, Wilhelm finished his German Master's Degree, owned his own chocolate shop in Northern Virginia, and finally wound up here in beautiful New England, where he enjoys all that nature has to offer with his wife and two children. 

Lunch provided daily. 

Monday through Wednesday, March 13 to 15
9 am to 5 pm daily