Event Registration

Below is a list of all events that are currently open for registration. Click on the event name to proceed.
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Event Date Price
 Viennoiserie at Home
 Category: 2016 Workshops
Register
Aug 27, 2016 - Aug 28, 2016
08:00 am - 04:00 pm
$ 398.00
Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries.
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
Register
Sep 19, 2016 - Sep 23, 2016
07:00 am - 03:00 pm
$ 1098.00
 Focus on French Macaroons
 Category: 2016 Workshops
[Details][Register]
Oct 1, 2016
08:00 am - 03:00 pm
$ 260.00
Discover the secrets of the sophisticated Parisian macaroon in this intensive one-day workshop! Learn macaroons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. A wide variety of fillings will be explored, including ganache and buttercream. Flavor variations include dark chocolate, pistachio, lemon, raspberry, egg nog, rose, praline and more.
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
Oct 3, 2016 - Oct 7, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2016 Workshops
Full
Oct 10, 2016 - Oct 14, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: German Bread (Monday - Friday)
 Category: 2016 Workshops
Register
Oct 17, 2016 - Oct 21, 2016
07:00 am - 03:00 pm
$ 1098.00
 Baking with Whole Grain, Ancient Grains and Alternative Wheat
 Category: 2016 Workshops
Register
Oct 24, 2016 - Oct 28, 2016
07:00 am - 03:00 pm
$ 1098.00
 Viennoiserie at Home
 Category: 2016 Workshops
Register
Nov 12, 2016 - Nov 13, 2016
08:00 am - 04:00 pm
$ 398.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
Nov 14, 2016 - Nov 18, 2016
07:00 am - 03:00 pm
$ 1098.00
 Modern Bread Theory: A Scientific Focus with Thomas Teffri-Chambelland
 Category: 2016 Workshops
Register
Nov 28, 2016 - Dec 2, 2016
07:00 am - 03:00 pm
$ 1098.00
 Holiday Pastry
 Category: 2016 Workshops
Register
Nov 30, 2016 - Dec 2, 2016
07:00 am - 03:00 pm
$ 598.00

This 3-day course is packed with the must-haves for the upcoming holiday season. Students will make two types of “Bûches de Noël” (yule logs). The lemon berry “Bûche de Noël” has a traditional finish using buttercream to resemble a wooden log. The chocolate “Bûche de Noël” consists of chocolate mousse with a creamy praline center and a layer of thin crispy praline. This cake is sprayed with chocolate to create a clean, modern finish. Students will also make some confections such as “Pâte de fruit” and “Nougat”. Other products include “Gibassier” from the South of France and “Stollen” from Germany, both of which are yeasted sweet pastries enjoyed around Christmas time. Lastly, students will make “Linzertorte” which has a rich hazelnut short crust with a refreshing filling and originated from Eastern Europe.

 Sourdough at Home
 Category: 2016 Workshops
Register
Dec 3, 2016
08:00 am - 03:00 pm
$ 260.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2016 Workshops
[Details][Register]
Dec 5, 2016 - Dec 9, 2016
07:00 am - 03:00 pm
$ 1098.00
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2016 Workshops
Register
Dec 5, 2016 - Dec 9, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2016 Workshops
Register
Dec 12, 2016 - Dec 16, 2016
07:00 am - 03:00 pm
$ 1098.00
 Artisan Bread: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Jan 9, 2017 - Jan 13, 2017
07:00 am - 03:00 pm
$ 1098.00
  Baking Sourdough, Levain and Wild Yeast
 Category: 2017 workshop
Register
Jan 16, 2017 - Jan 20, 2017
07:00 am - 03:00 pm
$ 1098.00
Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...
 Artisan Bread III: Advanced Bread Baking
 Category: 2017 workshop
Register
Jan 23, 2017 - Jan 27, 2017
07:00 am - 03:00 pm
$ 1098.00
Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Hands on: semolina crowns, pane cioccolate, whole wheat bread, Pan d'Oro, and more...
 Exploring Ingredients and Techniques
 Category: 2017 workshop
Register
Feb 6, 2017 - Feb 10, 2017
07:00 am - 03:00 pm
$ 1098.00
Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake and more...
 Artisan Bread: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Feb 6, 2017 - Feb 10, 2017
07:00 am - 03:00 pm
$ 1098.00
Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...
  Pizza and Italian Bread
 Category: 2017 workshop
Register
Feb 11, 2017
08:00 am - 03:00 pm
$ 260.00

Come and join us to enjoy a fun baking day and bring home an impressive selection of bread! In this one-day class, you will focus on a variety of Italian bread, such as ciabatta, pugliese, focaccia and fougasse. You also will be making pizzas for lunch.

 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2017 workshop
Feb 13, 2017 - Feb 17, 2017
07:00 am - 03:00 pm
$ 1098.00
Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2017 workshop
Register
Feb 13, 2017 - Feb 17, 2017
07:00 am - 03:00 pm
$ 1098.00
The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
 Viennoiserie II: Advanced Laminated and Enriched Doughs
 Category: 2017 workshop
Register
Feb 20, 2017 - Feb 24, 2017
07:00 am - 03:00 pm
$ 1098.00
Viennoiserie II builds on the skills learned in Viennoiserie I. You will make specialties such as Colomba di Pasqua, gibassier, kouing Aman, chocolate panetone, stollen, croissants with levain and more...
 Viennoiserie at Home
 Category: 2017 workshop
Register
Mar 4, 2017 - Mar 5, 2017
08:00 am - 04:00 pm
$ 398.00
Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries.
 Foundation of Pastry Line
 Category: 2017 workshop
Register
Mar 6, 2017 - Mar 10, 2017
07:00 am - 03:00 pm
$ 1098.00
Focusing on a variety of tart dough, pate a choux, and pie dough, this class teaches how to create a sensational array of pastries, ranging from rustic to refined, sweet to savory, and simple to complex. Hands-on: Paris Brest, eclairs, caramel chocolate tart, variety of pies and more...
 Artisan Bread: Systematic Approach to Bread
 Category: 2017 workshop
[Details][Register]
Mar 6, 2017 - Mar 10, 2017
07:00 am - 03:00 pm
$ 1098.00
Perfect the details of mixing, fermenting, shaping, and baking bread. This introductory course is suitable for beginners and professionals alike--there is always something new to learn! Hands on: shaping, various mixing techniques, utilizing different preferment, and more...
 Bagels and Pretzels
 Category: 2017 workshop
Register
Mar 11, 2017
08:00 am - 03:00 pm
$ 260.00
Join us in this one-day workshop to learn how to make a variety of bagels and pretzels! In addition to the traditional bagel toppings, we will create a selection of uniquely flavored doughs, such as walnut pepper, honey wheat, pumpkin spice and basil asiago. Pretzels will be dipped into a lye solution following a traditional method. We will show you how to adapt the process at home. Have some lox, cream cheese, mustard and beer ready at home, you will be taking a lot of goodies at the end of the day!
 Artisan Bread: Baking Sourdough, Levain, and Wild Yeast
 Category: 2017 workshop
Register
Mar 13, 2017 - Mar 17, 2017
07:00 am - 03:00 pm
$ 1098.00
Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...
 Cake Bases, Creams, and Composition
 Category: 2017 workshop
Register
Mar 13, 2017 - Mar 17, 2017
07:00 am - 03:00 pm
$ 1098.00
Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cakes, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera and more...
 Baking with Whole Grain, Ancient Grains and Alternative Wheat
 Category: 2017 workshop
Register
Mar 20, 2017 - Mar 24, 2017
07:00 am - 03:00 pm
$ 1098.00
Rediscover grains that have been untouched by science to create healthier, tastier bread for you and your customers. The Ancient Grains Workshop explores the benefits of gluten-free options for some consumers and modern methodology of baking with natural grains. Hands on: amaranth baguette, millet bread, sorghum olive, quinoa sourdough, corn bread, and more...
 Pastry Arts: Modern Cake Methods and Design
 Category: 2017 workshop
Register
Mar 20, 2017 - Mar 24, 2017
07:00 am - 03:00 pm
$ 1098.00
Use this class to make any of the elegant, sophisticated, entremets composed of a wide range of mousses, cake bases, frozen inserts and finishes. Hands-on: Lemon black berry mousse, fresh fruit charlotte, white and dark chocolate mousses, whisky hazelnut mousse and more....