Feb 12

February 12 @ 7:30 am - February 16 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche *WAITLIST*

$1,375.00

Feb 19

February 19 @ 7:30 am - February 23 @ 3:30 pm

Artisan I: Systematic Approach to Bread *WAITLIST*

$1,375.00

Feb 26

February 26 @ 7:30 am - March 1 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Mar 4

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

Viennoiserie I: Croissants, Danish, and Brioche

$1,375.00

Mar 11

March 11 @ 7:30 am - March 12 @ 3:30 pm

2 Days Cakes at Home

$745.00

Mar 11

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

Artisan I: Systematic Approach to Bread

$1,375.00

Mar 18

March 18 @ 7:30 am - March 19 @ 3:30 pm

2 Days Pies

$618.00

Mar 18

March 18 @ 7:30 am - March 22 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Mar 21

March 21 @ 7:30 am - March 22 @ 3:30 pm

Puff Pastry for Home Bakers

$695.00

Mar 25

March 25 @ 7:30 am - March 26 @ 3:30 pm

2 Days Viennoiserie for Home Baker

$638.00

Mar 28

March 28 @ 7:30 am - March 29 @ 3:30 pm

Advanced Viennoiserie at Home

$695.00

Apr 1

April 1 @ 7:30 am - April 5 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00