2 Days In-person Class Viennoiserie for Home Baker

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 […]

$498

Viennoiserie I: Croissants, Danish, and Brioche

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 […]

$1198

Viennoiserie II: Brioche; Puff Pastry and Kouign Amman

Viennoiserie II builds on the skills and techniques learned in Viennoiserie I. In this course, students will work with highly enriched doughs and use an Italian levain to create specialties […]

$1198

Artisan I: Systematic Approach to Bread

Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, […]

$1198

Artisan II: Baking Sourdough, Levain and Wild Yeast

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how […]

$1198

Grandma’s French Desserts & Snacks (In-person Class)

Join us in this intense one-day workshop to learn and experience desserts and snacks that grandmothers and mothers make at home for and with their grandchildren and children. I found […]

$298

2 Days In-person Class Viennoiserie for Home Baker

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 […]

$498

Artisan I: Systematic Approach to Bread

Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, […]

$1198

Artisan II: Baking Sourdough, Levain and Wild Yeast

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how […]

$1198

Viennoiserie I: Croissants, Danish, and Brioche

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 […]

$1198

Advanced Bread with Didier Rosada

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 […]

$1198

Series I: Fundamentals of Baking

In the first week of our hands-on series, you will learn all aspects applicable to bread baking. This will become a very important foundation for you to understand advanced levels […]