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March 18 @ 7:30 am - March 22 @ 3:30 pm
Artisan II: Baking Sourdough, Levain and Wild Yeast
March 25 @ 7:30 am - March 26 @ 3:30 pm
2 Days Viennoiserie for Home Baker
March 28 @ 7:30 am - March 29 @ 3:30 pm
Advanced Viennoiserie at Home
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