May 5

May 5, 2025 @ 7:30 am - May 9, 2025 @ 3:30 pm

Artisan I: Systematic Approach to Bread

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May 12

May 12, 2025 @ 7:30 am - May 16, 2025 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

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May 12

May 12, 2025 @ 8:00 am - May 16, 2025 @ 5:00 pm

Introduction to Pastry and Baking

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May 19

May 19, 2025 @ 7:30 am - May 23, 2025 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

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May 26

May 26, 2025 @ 7:30 am - May 30, 2025 @ 3:30 pm

Viennoiserie II: Brioche; Puff Pastry and Kouign Amann

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Jun 9

June 9, 2025 @ 8:00 am - June 13, 2025 @ 5:00 pm

Artisan I: Systematic Approach to Bread

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Jul 7

July 7, 2025 @ 7:30 am - July 11, 2025 @ 3:30 pm

Artisan I: Systematic Approach to Bread

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Jul 14

July 14, 2025 @ 7:30 am - July 15, 2025 @ 3:30 pm

2 Days Viennoiserie for Home Baker

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Jul 14

July 14, 2025 @ 8:00 am - July 18, 2025 @ 5:00 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

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Jul 17

July 17, 2025 @ 7:30 am - July 18, 2025 @ 3:30 pm

Advanced Viennoiserie at Home

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Jul 21

July 21, 2025 @ 7:30 am - July 25, 2025 @ 3:30 pm

Artisan III: Advanced Bread with Didier Rosada

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Aug 4

August 4, 2025 @ 7:30 am - August 15, 2025 @ 3:30 pm

Series I: Fundamentals of Baking