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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
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2019 Bread Workshop
Closed
Oct 14, 2019 - Oct 18, 2019
07:00 am - 03:00 pm
$ 1098.00 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...

 2 Day Pies Class
 Category: 2019 Pastry Workshop
Closed
Oct 14, 2019 - Oct 15, 2019
07:00 am - 03:00 pm
$ 498.00 4

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: 2019 Pastry Workshop
Closed
Oct 16, 2019 - Oct 18, 2019
07:00 am - 03:00 pm
$ 698.00 5

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.

 Advanced Breads with Didier Rosada
 Category: 2019 Bread Workshop
Full
Oct 21, 2019 - Oct 25, 2019
07:00 am - 03:00 pm
$ 1098.00 0

Due to the advanced level of this course, it is only open to students who have taken at least Artisan I  or to industry professionals who have been baking for a minimum of 5 years. 

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...

This course will open for registration on November 1, 2017

 2 Day Choux Class
 Category: 2019 Pastry Workshop
Register
Oct 24, 2019 - Oct 25, 2019
07:00 am - 03:00 pm
$ 498.00 10

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 3-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.

 Focus on French Macarons
 Category: Weekend Workshop
Register
Oct 26, 2019
08:00 am - 04:00 pm
$ 348.00 7

Discover the secrets of the sophisticated Parisian macaron in this intensive one-day workshop! Learn macarons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. Practice is very important to create consistent results especially in this temperamental confection, and this class is designed for students to mix up to 4 batches of macaron batter following the instructor’s demonstration. At the end of day, a colorful array of macarons is assembled with multiple flavors of fillings such as raspberry, pistachio, rose and dark chocolate. Each student will go home with formulas used in the class, a piping template and a box of at least 30 assembled macarons. 

 Cake Bases, Creams, and Composition
 Category: 2019 Pastry Workshop
Register
Oct 28, 2019 - Nov 1, 2019
07:00 am - 03:00 pm
$ 1098.00 12

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...

 Viennoiserie at Home
 Category: Weekend Workshop
Register
Nov 2, 2019 - Nov 3, 2019
08:00 am - 04:00 pm
$ 498.00 10

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 I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Closed]
Nov 4, 2019 - Nov 8, 2019
07:00 am - 03:00 pm
$ 1098.00 14
 Layered Cakes
 Category: Weekend Workshop
Register
Nov 9, 2019 - Nov 10, 2019
08:00 am - 04:00 pm
$ 448.00 3

In this workshop, you will learn the basic assembly process for layered cakes, as well as how to make 3 delicious cakes from scratch. First cake is a Classic Carrot Cake topped with cream cheese frosting and mini marzipan carrots. Second is Peanut Butter Cup Cake, composed of moist layers of chocolate buttermilk cake, dark chocolate ganache and peanut butter icing. You will learn how to make dark chocolate curls for a decadent decor for this cake. Last cake is a French style strawberry cake called Le Fraisier. It pairs fresh strawberries with vanilla mousseline cream, layered in light chiffon cake. The stunning finish of this cake is sure to impress your family and friends.

 Sourdough at Home 2: Understand Your Levain
 Category: Weekend Workshop
[Details][Register]
Nov 16, 2019 - Nov 17, 2019
08:00 am - 03:00 pm
$ 398.00 7

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: 2019 Bread Workshop
[Details][Register]
Nov 18, 2019 - Nov 22, 2019
07:00 am - 03:00 pm
$ 1098.00 7
 Artisan I: Systematic Approach to Bread
 Category: 2019 Bread Workshop
[Details][Register]
Dec 9, 2019 - Dec 13, 2019
07:00 am - 03:00 pm
$ 1098.00 9
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2019 Pastry Workshop
Register
Dec 9, 2019 - Dec 13, 2019
07:00 am - 03:00 pm
$ 1098.00 11

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: 2019 Bread Workshop
Register
Dec 16, 2019 - Dec 20, 2019
07:00 am - 03:00 pm
$ 1098.00 13

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Jan 13, 2020 - Jan 17, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Jan 20, 2020 - Jan 24, 2020
07:00 am - 03:00 pm
$ 1198.00 15

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
Jan 27, 2020 - Jan 31, 2020
07:00 am - 03:00 pm
$ 1198.00 14

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Feb 3, 2020 - Feb 7, 2020
07:00 am - 03:00 pm
$ 1198.00 15
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Feb 10, 2020 - Feb 14, 2020
07:00 am - 03:00 pm
$ 1198.00 14

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Mar 2, 2020 - Mar 6, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Mar 9, 2020 - Mar 13, 2020
07:00 am - 03:00 pm
$ 1198.00 14

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...

 Exploring Ingredients and Techniques
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Mar 30, 2020 - Apr 3, 2020
07:00 am - 03:00 pm
$ 1198.00 16

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]
Mar 30, 2020 - Apr 3, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 Cake Bases, Creams, and Composition
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Apr 6, 2020 - Apr 10, 2020
07:00 am - 03:00 pm
$ 1198.00 16

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]
Apr 6, 2020 - Apr 10, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 2 Day Pies Class
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Apr 13, 2020 - Apr 14, 2020
07:00 am - 03:00 pm
$ 498.00 15

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.

 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Apr 13, 2020 - Apr 17, 2020
07:00 am - 03:00 pm
$ 1198.00 16

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...

 3 Day Tarts Class
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Apr 15, 2020 - Apr 17, 2020
07:00 am - 03:00 pm
$ 698.00 15

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.

 Advanced Breads with Didier Rosada
 Category: 2020 Artisan Bread Workshops
Register
Apr 20, 2020 - Apr 24, 2020
07:00 am - 03:00 pm
$ 1198.00 15

Due to the advanced level of this course, it is only open to students who have taken at least Artisan I  or to industry professionals who have been baking for a minimum of 5 years. 

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...

This course will open for registration on November 1, 2017

 2 Day Choux Class
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Apr 23, 2020 - Apr 24, 2020
07:00 am - 03:00 pm
$ 498.00 16

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 3-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.

 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Apr 27, 2020 - May 1, 2020
07:00 am - 03:00 pm
$ 1198.00 15

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: 2020 Viennoiserie and Pastry Workshops
Register
May 4, 2020 - May 8, 2020
07:00 am - 03:00 pm
$ 1198.00 15

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...

 Artisan I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Jun 8, 2020 - Jun 12, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 Viennoiserie I: Croissants, Danish, and Brioche
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Jun 15, 2020 - Jun 19, 2020
07:00 am - 03:00 pm
$ 1198.00 16

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Jun 15, 2020 - Jun 19, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 Artisan II: Baking Sourdough, Levain and Wild Yeast
 Category: 2020 Artisan Bread Workshops
Register
Jun 22, 2020 - Jun 26, 2020
07:00 am - 03:00 pm
$ 1198.00 16

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Jul 27, 2020 - Jul 31, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 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 16

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 16

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 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 16
 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 16

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...

 Exploring Ingredients and Techniques
 Category: 2020 Viennoiserie and Pastry Workshops
Register
Oct 19, 2020 - Oct 23, 2020
07:00 am - 03:00 pm
$ 1198.00 16

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 16
 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 16

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...

 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 16

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 I: Systematic Approach to Bread
 Category: 2020 Artisan Bread Workshops
[Details][Register]
Nov 9, 2020 - Nov 13, 2020
07:00 am - 03:00 pm
$ 1198.00 16
 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 16

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
Register
Nov 11, 2020 - Nov 13, 2020
07:00 am - 03:00 pm
$ 698.00 16

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 16

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 3-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.