Apr 11 April 11, 2022 @ 7:30 am - April 15, 2022 @ 3:30 pm Artisan II: Baking Sourdough, Levain and Wild Yeast $1290.00
Apr 11 April 11, 2022 @ 7:30 am - April 15, 2022 @ 3:30 pm Cake Bases, Creams, and Composition $1290.00
Apr 18 April 18, 2022 @ 7:30 am - April 22, 2022 @ 3:30 pm Viennoiserie I: Croissants, Danish, and Brioche $1290.00
May 16 May 16, 2022 @ 7:30 am - May 20, 2022 @ 3:30 pm Artisan I: Systematic Approach to Bread $1290.00