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May 13 @ 7:30 am - May 17 @ 3:30 pm
Whole Grains & Milling with Graison Gill and Mac McConnell
May 20 @ 7:30 am - May 24 @ 3:30 pm
Artisan I: Systematic Approach to Bread
May 27 @ 7:30 am - May 31 @ 3:30 pm
Artisan II: Baking Sourdough, Levain and Wild Yeast
Sold Out
$1,375.00
June 10 @ 7:30 am - June 14 @ 3:30 pm
Viennoiserie I: Croissants, Danish, and Brioche
June 17 @ 7:30 am - June 21 @ 3:30 pm
Viennoiserie II: Brioche; Puff Pastry and Kouign Amann
June 27 @ 7:30 am - June 28 @ 3:30 pm
2 Days Viennoiserie for Home Baker
July 8 @ 7:30 am - July 12 @ 3:30 pm
Artisan I: Systematic Approach to Bread
July 15 @ 7:30 am - July 19 @ 3:30 pm
Artisan II: Baking Sourdough, Levain and Wild Yeast
July 22 @ 7:30 am - July 26 @ 3:30 pm
Artisan III: Advanced Bread with Didier Rosada
August 5 @ 7:30 am - August 16 @ 3:30 pm