Artisan Bread Workshops

May 13

May 13 @ 7:30 am - May 17 @ 3:30 pm

Whole Grains & Milling with Graison Gill and Mac McConnell

May 20

May 20 @ 7:30 am - May 24 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

May 27

May 27 @ 7:30 am - May 31 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Jul 8

July 8 @ 7:30 am - July 12 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

Jul 15

July 15 @ 7:30 am - July 19 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Jul 22

July 22 @ 7:30 am - July 26 @ 3:30 pm

Artisan III: Advanced Bread with Didier Rosada

$1,595.00

Sep 2

September 2 @ 7:30 am - September 6 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

Oct 7

October 7 @ 7:30 am - October 11 @ 3:30 pm

Modern Bread and Viennoiserie

Oct 14

October 14 @ 7:30 am - October 18 @ 3:30 pm

Modern Bread and Viennoiserie

Oct 21

October 21 @ 7:30 am - October 25 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

Oct 28

October 28 @ 7:30 am - November 1 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Nov 11

November 11 @ 7:30 am - November 15 @ 3:30 pm

Whole Grains & Milling