May 13

May 13 @ 7:30 am - May 17 @ 3:30 pm

Whole Grains & Milling with Graison Gill and Mac McConnell

May 20

May 20 @ 7:30 am - May 24 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

May 27

May 27 @ 7:30 am - May 31 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Jun 10

June 10 @ 7:30 am - June 14 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

$1,375.00

Jun 17

June 17 @ 7:30 am - June 21 @ 3:30 pm

Viennoiserie II: Brioche; Puff Pastry and Kouign Amann

$1,375.00

Jun 27

June 27 @ 7:30 am - June 28 @ 3:30 pm

2 Days Viennoiserie for Home Baker

$638.00

Jul 8

July 8 @ 7:30 am - July 12 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

Jul 15

July 15 @ 7:30 am - July 19 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Jul 22

July 22 @ 7:30 am - July 26 @ 3:30 pm

Artisan III: Advanced Bread with Didier Rosada

$1,595.00

Aug 5

August 5 @ 7:30 am - August 6 @ 3:30 pm

2 Day Cakes at Home

$745.00

Aug 5

August 5 @ 7:30 am - August 16 @ 3:30 pm

Series I: Fundamentals of Baking

Aug 19

August 19 @ 7:30 am - August 30 @ 3:30 pm

Series II: Sourdough, Whole Grains and Alternative Grains