Jun 27

June 27, 2022 @ 7:30 am - July 1, 2022 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1290

Jul 11

July 11, 2022 @ 7:30 am - July 15, 2022 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,290.00

Aug 1

August 1, 2022 @ 7:30 am - August 5, 2022 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

$1,290.00

Aug 8

August 8, 2022 @ 7:30 am - August 12, 2022 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,290.00

Aug 15

August 15, 2022 @ 7:30 am - August 19, 2022 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,290.00

Aug 22

August 22, 2022 @ 7:30 am - August 26, 2022 @ 3:30 pm

Advanced Bread with Didier Rosada

$1,495.00

Aug 29

August 29, 2022 @ 7:30 am - September 9, 2022 @ 3:30 pm

Series I: Fundamentals of Baking

$2,495.00

Sep 12

September 12, 2022 @ 7:30 am - September 23, 2022 @ 3:30 pm

Series II: Sourdough, Whole Grains and Alternative Grains

$2,495.00

Sep 19

September 19, 2022 @ 7:30 am - September 23, 2022 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

$1,290.00

Sep 26

September 26, 2022 @ 7:30 am - September 30, 2022 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,290.00

Sep 26

September 26, 2022 @ 7:30 am - October 7, 2022 @ 3:30 pm

Series III: Viennoiserie

$2,495.00

Oct 10

October 10, 2022 @ 7:30 am - October 14, 2022 @ 3:30 pm

Introduction to Pastry and Baking

$1,290.00