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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 PriceAvailable
 Sourdough at Home 1: Introduction to Sourdough
 Category: 2020 Weekend Workshops
Register
Jul 22, 2020
09:00 am - 04:00 pm
$ 298.00 6

Finally you can learn how to bake good sourdough bread at home! This is a one-day course designed for beginning home bakers.  Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 14 loaves of sourdough bread, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home.

 Sourdough at Home 2: Understand Your Levain
 Category: 2020 Weekend Workshops
[Details][Register]
Jul 23, 2020 - Jul 24, 2020
08:00 am - 03:00 pm
$ 398.00 8

Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding and autolyse. Students will produce San Francisco style sourdough with high acidity, sourdough baguettes and a highly popular naturally leavened country bread with high hydration.

Day 1: 8am-3pm

Day 2: 8am-11am

 Bagels and Pretzels
 Category: 2020 Weekend Workshops
Register
Jul 25, 2020
08:00 am - 03:00 pm
$ 298.00 3

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Full]
Jul 27, 2020 - Jul 31, 2020
07:00 am - 03:00 pm
$ 1198.00 0

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...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Aug 3, 2020 - Aug 7, 2020
07:00 am - 03:00 pm
$ 1198.00 1

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: 2020 Viennoiserie and Pastry Workshops
Register
Aug 10, 2020 - Aug 14, 2020
07:00 am - 03:00 pm
$ 1198.00 6

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.

 Buttercream Cake Assembly and Decoration
 Category: 2020 Weekend Workshops
Register
Aug 22, 2020 - Aug 23, 2020
08:00 am - 12:00 pm
$ 448.00 8

Join us for this weekend’s workshop to learn basic assembly and decoration techniques for buttercream cakes. During the two days, each student will assemble and decorate two 6" cakes with buttercream roses and succulents. Examples of the cakes are as pictured: 

On day one, students will first learn how to split, fill, mask and ice cakes. Proper mise en place for the cake assembly and tool selections will be discussed during the demonstration.  Next, students will practice on making two types of flowers: apple blossoms and roses. On day two, students will practice making three different types of succulents using the techniques learned from the previous day as well as decorating two cakes by the end of day 2.

The cake bases and the buttercream will be prepared in advance in order to focus more on the specific decoration techniques during the workshop. The mixing and baking of the cake bases and the making of the buttercream will be demonstrated as well.

Day 1 8:00am -3:30pm

Day 2 8:00am -12:00pm (No Lunch)

 Sourdough at Home 2: Understand Your Levain
 Category: 2020 Weekend Workshops
Register
Sep 5, 2020 - Sep 6, 2020
08:00 am - 03:00 pm
$ 398.00 3

Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding and autolyse. Students will produce San Francisco style sourdough with high acidity, sourdough baguettes and a highly popular naturally leavened country bread with high hydration.

Day 1: 8am-3pm

Day 2: 8am-11am

 Artisan I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Sep 14, 2020 - Sep 18, 2020
07:00 am - 03:00 pm
$ 1198.00 7

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...

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Sep 21, 2020 - Sep 25, 2020
07:00 am - 03:00 pm
$ 1198.00 7

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...

 Introduction to Pastry and Baking
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Oct 19, 2020 - Oct 23, 2020
07:00 am - 03:00 pm
$ 1198.00 8

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Oct 26, 2020 - Oct 30, 2020
07:00 am - 03:00 pm
$ 1198.00 7

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...

 Cake Bases, Creams, and Composition
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Oct 26, 2020 - Oct 30, 2020
07:00 am - 03:00 pm
$ 1198.00 7

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...

  Artisan I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Nov 2, 2020 - Nov 6, 2020
07:00 am - 03:00 pm
$ 1198.00 8
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Nov 2, 2020 - Nov 6, 2020
07:00 am - 03:00 pm
$ 1198.00 7

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.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Nov 9, 2020 - Nov 13, 2020
07:00 am - 03:00 pm
$ 1198.00 6

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...

 2 Day Pies Class
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Nov 9, 2020 - Nov 10, 2020
07:00 am - 03:00 pm
$ 498.00 2

In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies, Savory Quiche, Chocolate Cream Pie, and some holiday favorites like Apple Pie, Pumpkin Pie and Pecan Pie.

 3 Day Tarts Class
 Category: 2020 Viennoiserie and Pastry Workshops
Full
Nov 11, 2020 - Nov 13, 2020
07:00 am - 03:00 pm
$ 698.00 0

Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness.  On the second and the third day, you will be finishing a total of seven types of tarts, each paired with a unique filling, topping and glaze.  Finished products include Caramel Chocolate Tart, Pear Bourdaloue, Strawberry Breton Tart and more.

 2 Day Choux Class
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Nov 19, 2020 - Nov 20, 2020
07:00 am - 03:00 pm
$ 498.00 3

Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 2-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn helpful tips along the way.  Pastries made during the class include some French classics, such as Paris Brest and Gateao St. Honore, and several types of eclairs and cream puffs.

 Artisan I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Dec 7, 2020 - Dec 11, 2020
07:00 am - 03:00 pm
$ 1198.00 8

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...

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Dec 7, 2020 - Dec 11, 2020
07:00 am - 03:00 pm
$ 1198.00 7

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.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Dec 14, 2020 - Dec 18, 2020
07:00 am - 03:00 pm
$ 1198.00 8

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...