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April 8 @ 7:30 am - April 12 @ 3:30 pm
Artisan II: Baking Sourdough, Levain and Wild Yeast *WAITLIST*
Sold Out
$1,375.00
April 15 @ 7:30 am - April 19 @ 3:30 pm
Viennoiserie I: Croissants, Danish, and Brioche
May 6 @ 7:30 am - May 10 @ 3:30 pm
Cake Bases, Creams, and Composition
May 13 @ 7:30 am - May 17 @ 3:30 pm
Whole Grains & Milling with Graison Gill and Mac McConnell
May 16 @ 7:30 am - May 17 @ 12:00 pm
Buttercream Cakes and Decors
May 20 @ 7:30 am - May 24 @ 3:30 pm
Artisan I: Systematic Approach to Bread
May 27 @ 7:30 am - May 31 @ 3:30 pm
Artisan II: Baking Sourdough, Levain and Wild Yeast
June 10 @ 7:30 am - June 14 @ 3:30 pm