Aug 26

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

Series II: Sourdough, Whole Grains and Alternative Grains

Aug 26

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

Viennoiserie I: Croissants, Danish, and Brioche

$1,375.00

Sep 2

September 2 @ 7:30 am - September 6 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

Sep 2

September 2 @ 7:30 am - September 13 @ 3:30 pm

Series III: Viennoiserie

Sep 16

September 16 @ 7:30 am - September 20 @ 3:30 pm

Series IV: Bakery Business Essentials

Sep 23

September 23 @ 7:30 am - September 27 @ 3:30 pm

Series V: EIDB Collaboration

Sep 30

September 30 @ 7:30 am - October 1 @ 3:30 pm

2 Days Viennoiserie for Home Baker

$638.00

Oct 7

October 7 @ 7:30 am - October 11 @ 3:30 pm

Modern Bread and Viennoiserie

Oct 14

October 14 @ 7:30 am - October 18 @ 3:30 pm

Modern Bread and Viennoiserie

Oct 21

October 21 @ 7:30 am - October 25 @ 3:30 pm

Artisan I: Systematic Approach to Bread

$1,375.00

Oct 28

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

2 Days Pies

$618.00

Oct 28

October 28 @ 7:30 am - November 1 @ 3:30 pm

Artisan II: Baking Sourdough, Levain and Wild Yeast

$1,375.00