Artful arrangements of decoratively shaped bread dough can be marketing masterpieces for your bakery. Come and be inspired to create your own in this 3-hour professional-level virtual demonstration with Ciril Hitz, a distinguished expert. Ciril will discuss the advantages of using both leavened and unleavened doughs. You'll learn a variety of shaping, braiding, and assembling techniques that have evolved from the European tradition of celebrating successful harvests through food displays commonly found on church alters.

Ciril Hitz received a fine arts degree from the Rhode Island School of Design and completed a three-year apprenticeship as a pastry chef/chocolatier in his native Switzerland. He competed in the 2004 National Bread and Pastry Team Championship, where his team won first place overall and he won individual awards for Best Bread Showpiece, Best Bread Degustation, and Best Viennoiserie Degustation. He was the Artistic Design member of Bread Bakers Guild Team USA 2002, which won the silver medal at the Coupe du Monde de la Boulangerie. He has taught at the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island, since 1997. In addition, he conducts workshops from his own Made by Ciril LLC facility, and is a frequent guest instructor/expert at other international and national culinary schools and events.

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 in a separate email prior to class. Please note that after registering, the class recipes will not be included with your confirmation email for this demo. They will instead be made available in a separate email closer to the class date. Each tuition covers one device. Please note, virtual classes are non-refundable.

Friday, September 29
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

Join Carrie Brisson, Head Bread Baker at the King Arthur Bakery for this professional level demonstration. She will show the proper technique for mixing this deliciously rich dough. Then she'll show several of the endless possibilities for how to use it, ranging from burger buns to filled doughnuts, quiche to coffeecake, and more!

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. Recipes will be sent in a separate email at a later date. Each tuition covers one device. Please note, virtual classes are non-refundable.

Wednesday, April 28
12 to 3 pm Eastern
9 am to 12 pm Pacific

Join us for this interactive demo as we explore two approaches to Kugelhopf. This unique and much loved regional brioche has taken on many historical forms.  We’ll focus on a traditional version from Alsace. Building on the classic principles of that formula we’ll then produce a more contemporary incarnation. Bakers will learn via the contrast as we discuss the history, unique tools, and special flavors of this extraordinary yeast cake. 

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. Recipes will be sent in a separate email at a later date. Each tuition covers one device. Please note, virtual classes are non-refundable.

Tuesday, March 23, 12 to 3 pm Eastern, 9 am to 12 pm Pacific

Join pastry chef Wilhelm Wanders as he creates a decadent Raspberry Chocolate Dessert from scratch, featuring each of its components in stand-alone recipes: Cake with embedded berries, Chocolate and Raspberry Mousses, chocolate mirror glaze, meringues, and ganache filled macarons for decoration. Wilhelm will be covering a wide variety of techniques, which apply to many other cakes and desserts as well. It’s the perfect time to hone your skills before Valentine's Day!

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 in a separate email prior to class. Each tuition covers one device. Please note, virtual classes are non-refundable.

Thursday, January 20
12 to 3 pm Eastern
9 am to 12 pm Pacific

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 Certified Bread Baker, Marc Levy in this virtual interactive demonstration, as he explores many classic and regional breads of France. These bread shapes were crafted from students going through the baker apprenticeship program, the Compagnon du Devoir. Using a Pain de Campagne, Marc will be demonstrating some basic to more complex shaping and scoring techniques followed by two rye breads. One being a spiced rye with cinnamon and nutmeg where he'll focus our attention on a novel way to get beautiful, distinctive cuts on your bread. The other is called, Thornhill rye which is a staple bread from our King Arthur Baking Company's bakery in Vermont. It's organic beauty and robust flavor makes this a pleasing bread for both the baker and the consumer. Marc's deeply-rooted love for these somewhat lost bread traditions and associations expressed by shapes and scoring is made obvious as he takes us from the mixing to shaping to scoring. Join us virtually to develop a firm foundation where your only limitation is your imagination!

Marc is a Chicago native, where he studied baking and pastry at Kendall College. He spent several, formative years with Jory Downer at Bennison’s in Evanston, IL. From there he worked in Minneapolis at Patisserie 46 under the tutelage of John Kraus. He then moved on to Athens GA to work at Independent Baking where he learned how to mill and use fresh milled flour in his breads. Marc is 1 of 21 Certified Bread Bakers and has served on the Bread Bakers Guild of America Apprenticeship Committee since 2019. He has been a baker for King Arthur Baking Company for 3 years. 

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, March 24
12 to 3 pm Eastern
9 am to 12 pm Pacific

Join award-winning pastry chef En-Ming Hsu as this world champion turns her skills to all things chocolate. It’s no wonder En-Ming has selected chocolate to be her focus for this 3 day Pro Intensive class. Just in the last year she and her business partner launched Sipextraordinary.com, makers of Sip! Extraordinary Drinking Chocolate. Come to Vermont where you’ll work alongside one of the greatest as she unveils grippingly tasteful and complex chocolate desserts. Chocolate Passion Fruit Petit Fours, Milk Chocolate Raspberry Petit Gateau, Amarena Cherry Entremet and Chocolate Fruit and Nut Nougat are just a few of what you’ll create together in these three days of chocolate euphoria.

A native of Richmond, Virginia, En-Ming Hsu holds an A.O.S. degree in Baking and Pastry from The Culinary Institute of America and a B.S. degree in studio arts from Skidmore College in Saratoga Springs, New York. She credits her art education as a primary influence in the design and presentation of her pastry creations. Drawing from her education, Hsu has mastered chocolate and sugar showpiece work, in addition to creating classic European and American pastries. Hsu served as Team Captain of the United States team that took the Gold Medal at the World Pastry Cup in Lyon, France, in 2001. At the 2010 Amoretti World Pastry Team Championship, Hsu was named Pastry Chef of the Year. In 2009, she was named Dame de l'Année by Académie Culinaire de France. She was named Rising Star Chef of 1999 for the James Beard Foundation. In 1997, she was named Pastry Chef of the Year in America, for capturing the gold medal at the Paris Gourmet Pastry One Competition. Hsu's work has been featured in Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art & Design, Pastry's Best, and Shelter magazines. Her recipes were also published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef’s Apprentice, and Essentials of Nutrition for Chefs. She is a member of Les Dames d'Escoffier and Académie Culinaire de France and co-owner of Sipextraordinary.com, makers of Sip! Extraordinary Drinking Chocolate.

Lunch included daily.

Monday through Wednesday, May 16 to 18
9 am to 5 pm daily

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

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.

Monday through Wednesday, May 1 to 3
9 am to 5 pm daily

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

James MacGuire, translator of Raymond Calvel's "The Taste of Bread," joins Jeffrey Hamelman, author of BREAD: A BAKER'S BOOK OF TECHNIQUES AND RECIPES for a master class on classic French breads. The 3-day, 15-hour class taught by both instructors will feature variations of Miche, Pain au Levain, and four different Baguettes. Lecture topics include the historical and cultural context of the breads, and technical aspects pertaining to production. There will be abundant hands-on time to practice hand skills, bread scoring, and baking. Students will bake several formulas to compare the effects of varying flour, hydration, mix time, and production considerations.

James MacGuire works as a baking consultant and teacher, and has held bread seminars for The American Institute of Baking, The Culinary Institute of America, and The Bread Bakers' Guild of America. He is a frequent guest instructor in the Baking School. With Dr. Ronald Wirtz, James translated Professor Raymond Calvel's last book, The Taste of Bread, from its original French into English. MacGuire opened Le Passe-Partout in Montreal in 1981. The 30-seat restaurant featured a small changing menu of cuisine du marché, where almost everything was made in-house. He later added a bakery, where his bread and viennoiserie were considered the best in the city.

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.

Tuition includes Thursday and Friday lunch.

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.

Monday through Wednesday, March 14 to 16
9 am to 5 pm daily