May 20

May 20, 2024 @ 7:30 am - May 24, 2024 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

May 27

May 27, 2024 @ 7:30 am - May 31, 2024 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Jun 10

June 10, 2024 @ 7:30 am - June 14, 2024 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

$1,375.00

Jun 17

June 17, 2024 @ 7:30 am - June 21, 2024 @ 3:30 pm

Viennoiserie II: Brioche; Puff Pastry and Kouign Amann

$1,375.00

Jun 27

June 27, 2024 @ 7:30 am - June 28, 2024 @ 3:30 pm

2 Days Viennoiserie for Home Baker

$638.00

Jul 8

July 8, 2024 @ 7:30 am - July 12, 2024 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

Jul 15

July 15, 2024 @ 7:30 am - July 19, 2024 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00

Jul 22

July 22, 2024 @ 7:30 am - July 26, 2024 @ 3:30 pm

Artisan III: Advanced Bread with Didier Rosada

$1,595.00

Aug 5

August 5, 2024 @ 7:30 am - August 6, 2024 @ 3:30 pm

2 Day Cakes at Home

$745.00

Aug 5

August 5, 2024 @ 7:30 am - August 16, 2024 @ 3:30 pm

Series I: Fundamentals of Baking

Aug 19

August 19, 2024 @ 7:30 am - August 30, 2024 @ 3:30 pm

Series II: Sourdough, Whole Grains and Alternative Grains

Aug 26

August 26, 2024 @ 7:30 am - August 30, 2024 @ 3:30 pm

Viennoiserie I: Croissants, Danish, and Brioche

$1,375.00