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 - October 29 @ 3:30 pm

2 Days Pies

$618.00

Oct 28

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

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Oct 30

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

3 Day Tarts

$850.00

Nov 4

November 4 @ 7:30 am - November 8 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

$1,375.00

Nov 11

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

Whole Grains & Milling

Dec 2

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

Artisan I: Systematic Approach to Bread

$1,375.00

Dec 9

December 9 @ 7:30 am - December 13 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Dec 12

December 12 @ 7:30 am - December 13 @ 3:30 pm

2 Days Viennoiserie for Home Baker

$638.00

Jan 13

January 13, 2025 @ 8:00 am - January 17, 2025 @ 5:00 pm

Artisan I: Systematic Approach to Bread

Sold Out $1,375.00