Sunday February 15, 12-4pm.

Croissants have become one of the most trendy and exciting products in the bakery world. A quick jaunt in social media will reveal a dizzying array of shapes, colors and flavors. In this class we review the basics of croissant production, including dough making, lamination and proofing, and explore newer techniques, such as molded croissants, bicolor croissants, and cross laminated croissants. Prior Croissant class not necessary but helpful. Comfortable attire and shoes recommended.

Sunday March 29, 12-4pm

Learn the basics of brioche, a versatile butter and egg-rich dough from France. We’ll showcase its versatility by making a trio of holiday breads: a classic brioche braid, chocolate babka and saffron buns. Comfortable attire and non-slip shoes recommended.

Sunday January 4, 12-4pm.

Flatbreads have been around for millennia and for good reason: they are simple, adaptable, and very tasty! In this class we’ll cover Naan, a pita-like flatbread from South and Central Asia; schiacciata, a crispy pizza-like flatbread from Tuscany, and fougasse, a decorative flatbread from southern France. Comfortable attire and non-slip shoes recommended.