Feb 15 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 18 March 18 @ 7:30 am - March 22 @ 3:30 pm Artisan II: Baking Sourdough, Levain and Wild Yeast $1,375.00