Artisan I: January 14-18
Artisan II: January 21-25
Artisan I : February 4-8
Artisan II: February 11-15
Whole Grain Breads: February 18-22
Viennoiserie: February 11-15
Fundamentals of Pastry: February 4-8
Artisan I: March 3-7
Artisan II: March 10-14
Pastry I: March 3-7
Pastry II: March 10-14
Artisan I: March 31-April 4
Artisan II: April 7-11
Viennoiserie: April 14-18
New! Breads of the World: April 28-May 2
Artisan I: May 5-9
Artisan II: May 12-16
Fundamentals of Pastry: May 5-9
Bread & Pastry Professional Training Program : May 28-October 1
Pastry I: June 9-13
Pastry II: June 16-20
Pastry III: June 23-27
Artisan I: July 14-18
Artisan II: July 21-25
Advanced Breads: July 28-August 1
Wood Fired Oven: August 4-8
Artisan I: August 11-15
Artisan II: August 18-22
New! Breads of the World: August 25-29
Artisan I : September 8-12
Artisan II: September 15-19
New! Whole Grain Breads: September 22-26
France Trip: October 6-17
Gourmet Continental Chocolates: October 6-10
Mold Making Workshop with Michael Joy: October 6-10
Artisan I: October 13-17
Artisan II: October 20-24
New! Viennoiserie II: October 27-31
Holiday Pastries: October 20-24
German Breads : October 27-31
Artisan I: November 3-7
Artisan II: November 10-14
Fundamentals of Pastry: November 3-7
Artisan I: December 8-12
Viennoiserie: December 8-12
